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Gumbo in a white bowl with beans and rice with a hand holding a spoon of the stew, and a glass of beer and a skillet of gumbo in the background.

Vegan Gumbo

Gumbo with sausage, okra, and all of the spices and flavors that you expect to find in this savory dish, only it's plant-based. 
5 from 2 votes
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Course: Entree, Main Course
Cuisine: American, creole, Vegan
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6 Servings
Calories: 315kcal
Author: Linda & Alex


  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoon vegan butter
  • 1 Vidalia onion finely diced
  • 2 celery stalks finely chopped
  • 1 yellow red, or orange bell pepper, seeded and diced
  • 2 jalapeno peppers seeded and chopped
  • 3 garlic cloves minced
  • 4 vegan sausages , sliced into ½ inch thick pieces. spicy is best
  • 32 ounce no-chicken broth use vegetable broth if you can’t find no-chicken broth
  • 1 ¼ cup of white wine
  • 1 tablespoon cumin
  • 1 teaspoon gumbo file
  • ¼ teaspoon cayenne pepper add more if you like it super spicy
  • 3 tablespoon tomato paste
  • 3 tablespoon vegan Worcestershire sauce
  • 2 bay leaves
  • 4 cups frozen okra
  • ¼ cup corn meal
  • Salt and pepper to taste
  • ½ cup cilantro chopped

For the Rice

  • Follow the instructions on the box to make the amount you need.

For the Beans

  • 15 ounce red beans drained and rinsed
  • 1 garlic clove peeled and smashed
  • Salt and pepper to taste


  • Heat a large stock pot or iron skillet on medium-high heat. When the pan is hot add the oil and butter and let the butter melt. Add the onion and celery and sauté until the onion begins to sweat and looks translucent, approximately 7 minutes. Stir frequently. Add the jalapeno peppers and bell peppers, stir and cook for 5 to 6 minutes. Add the vegan sausage and garlic, stir and cook for 5 minutes. Stir frequently.
  • Pour the no-chicken broth and wine into the pan and bring to a boil. Add the spices, tomato paste, and Worcestershire sauce and stir until the tomato paste has dissolved into the liquid. Stir in the okra and bay leaves and bring back to a boil.
  • Add the corn meal and reduce the heat to a simmer and cook until the gumbo thickens and the vegetables are cooked through, approximately 20 minutes.
  • When the gumbo has thickened and the vegetables are fork tender, add salt and pepper to taste and stir in the cilantro and serve.

For the Rice

  • Rinse the rice twice in a fine mesh colander and cook according to the instructions on the rice package.

For the Beans

  • In a sauce pan, cover the beans in water and put the smashed garlic in the water with the beans and bring the water to a boil. Once the water is boiling, reduce to a simmer and cook for 20 minutes. Salt and pepper to taste then drain the water.


The Nutrition Facts are an estimate only.


Calories: 315kcal | Carbohydrates: 42g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 1084mg | Potassium: 851mg | Fiber: 10g | Sugar: 10g | Vitamin A: 1345IU | Vitamin C: 29.9mg | Calcium: 122mg | Iron: 5.6mg
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