Vegan Gumbo – Oh My Veggies

Serve this vegan gumbo for dinner this week. Hearty, comforting, and bursting with flavor in every bite. Serve your veggie-laden vegan gumbo over a bowl of rice. Grab a spoon and dive into this vegetarian comfort food dinner.

Vegetarian Gumbo

The thick roux really enhances the flavor and helps the vegetables in this gumbo taste incredible. If you enjoy soup, you have to check out these 50 Vegan Soup Recipes! Two of our favorites are Vegan Chicken Noodle Soup and Vegan Lentil Soup.

This vegan gumbo is…

  • vegan
  • Thick roux
  • Creole flavored
  • Serve over rice
  • Loaded with vegetables
  • free milk

How to Make Vegan Gumbo

Vegetarian Gumbo

Vegan Gumbo is on the printable recipe card. This is a visual walk through on how it is made.

  1. In a stockpot you will melt your butter then sauté the peppers, celery and onion. You want the vegetables to be soft.
  2. Add the garlic and cook for another minute. Then add flour and Creole seasoning.
  3. Stir to combine and then slowly add the vegetable broth and potatoes and kidney beans and bay leaves.
  4. Bring the mixture to a boil and cook, covered, for 30 minutes.
  5. Season with salt and pepper and serve with rice.

Tips for Vegan Gumbo

Vegetarian Gumbo

First fry the vegetables

Don’t forget to fry the onion, pepper and celery first. This is important because it will elevate the flavor of the gumbo to a whole new level.

Heavy stockpot

A heavy stockpot is important for cooking gumbo. Having a heavy pot means it will cook evenly and there won’t be hot spots in the pan. This way you get an even cooking in your gumbo.

Dough Roux

You need to add flour and stir for about 1-2 minutes. This is necessary because it is going to remove the smell of the flour. Otherwise if you pour in the stock right away, it won’t make a deliciously thick roux that smooths the vegetables.

Vegan Gumbo Variations

Vegetarian Gumbo


So this is a great time to pick all kinds of veggies to go with the gumbo. Toss in zucchini, okra, or another favorite vegetable to add another layer of flavor. This is a great way to clean out your pantry.

Jhal Sauce

Once your gumbo is done, consider adding a few splashes of hot sauce to the pot or to each bowl to add even more spice to your gumbo.

Vegan Gumbo Common Questions

Vegetarian Gumbo

How to store leftover gumbo?

Store any leftover gumbo you don’t eat right away in an airtight container in the fridge. The gumbo will thicken a little more as it cools. Then you can heat it in a pot on the stove or in the microwave.

Can you freeze gumbo?

So you can freeze gumbo, but it will change the texture of the vegetables. Thawing from freezing will soften the vegetables quite a bit.

Is the recipe twice as good?

Just make sure you grab a big container that will hold it all. Then double or even triple the recipe. This is a great recipe to serve a crowd, prepare meals with, etc.

Vegan Gumbo

This vegan gumbo is packed with fresh veggies and lots of Creole flavor, and it’s ready in just 30 minutes!

Q Time: 20 minutes

Cooking time: 30 minutes

Total time: 50 minutes

Course: Main proceedings

Recipe: American, Creole

Diet: Vegan, vegetarian

Keywords: Gumbo Recipes, How to Make Gumbo, Vegan Gumbo, Vegetarian Gumbo

Serving: 4 serving

Calories: 325kcal


  • ¼ the cup Vegetarian butter
  • 1 onion thick cut
  • 4 stalks Celery thick cut
  • 2 green chillies to cut
  • 2 cloves garlic minced meat
  • ¼ the cup flour
  • 2 table spoon Creole Seasoning
  • 3 the cup Vegetable broth
  • 1 pounds potatoes peeled and cubed
  • 1 to be able to Red kidney beans rinsed and drained
  • 1 bay leaf
  • Test for salt and pepper


  • In a large stockpot, melt the butter over medium heat, then add the onion, celery, green pepper and cook, stirring frequently, until the vegetables begin to soften.

  • Add the garlic and cook for another minute, then sprinkle the flour, creole seasoning over the vegetables and stir.

  • Slowly stir in the vegetable broth.

  • Then add potatoes and kidney beans and bay leaves

  • Bring the mixture to a boil, cover and cook for 30 minutes

  • Add salt and pepper to taste, serve hot with rice


Calories: 325kcalSugars: 51gProtein: 10gFat: 10gSaturated Fat: 3gPolyunsaturated Fats: 3gMonounsaturated fats: 4gTrans fats: 0.1gSodium: 840mgPotassium: 1046mgFiber: 10gSugar: 6gVitamin A: 2359IUVitamin C: 77mgCalcium: 67mgIron: 4mg

Want more veggie-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas Cookbooks!

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