Authentic Vegan New Orleans-Style Gumbo

Experience the deep, rich, and soulful flavors of New Orleans with this authentic vegan gumbo recipe. This version is packed with the "holy trinity" of vegetables, savory plant-based sausage, and a smoky, dark roux that creates a truly unforgettable one-pot meal.

Yields: 6-8 servings

Prep time: 20 minutes

Cook time: 1 hour 30 minutes

Ingredients:

• For the Roux:
• ½ cup vegetable oil
• ½ cup all-purpose flour
• For the Gumbo:
• 1 large yellow onion, chopped
• 2 bell peppers (1 green, 1 red), chopped
• 3 celery stalks, chopped
• 4 cloves garlic, minced
• 1 pound vegan smoked sausage (such as Beyond Meat or Field Roast), sliced
• 1 (14.5 ounce) can fire-roasted diced tomatoes, undrained
• 6 cups vegetable broth
• 1 bay leaf
• 1 tablespoon Cajun or Creole seasoning (check to ensure it's vegan)
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• ½ teaspoon cayenne pepper (or to taste)
• 2 cups sliced okra (fresh or frozen)
• Salt and black pepper to taste
• Cooked rice, for serving
• Chopped fresh parsley or green onions, for garnish

Instructions:

1. Make the Roux: In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour until a smooth paste forms. Continue to cook, whisking constantly, for 20-25 minutes. The roux will go from a light beige to a peanut butter color, and finally to a deep chocolate brown. This is the most crucial step for authentic gumbo flavor! Do not burn the roux. If it burns, you must start over.
2. Sauté the Trinity: Once the roux reaches the desired color, immediately add the chopped onion, bell peppers, and celery. Stir continuously for 5-7 minutes until the vegetables soften. The roux will stop darkening as you add the vegetables.
3. Add Garlic and Sausage: Stir in the minced garlic and sliced vegan smoked sausage. Cook for another 3-5 minutes, until the sausage begins to brown slightly.
4. Simmer the Gumbo: Pour in the vegetable broth and diced tomatoes. Whisk vigorously to combine and break up the roux. Stir in the bay leaf, Cajun seasoning, smoked paprika, dried thyme, and cayenne pepper.
5. Add Okra and Season: Bring the gumbo to a boil, then reduce the heat to low, cover, and let it simmer for at least 30-45 minutes to allow the flavors to meld. Stir occasionally to prevent sticking. During the last 15 minutes of cooking, stir in the sliced okra. Taste and adjust the seasoning with salt and black pepper as needed.
6. Serve: Remove the bay leaf before serving. Ladle the hot gumbo over a bed of fluffy cooked rice. Garnish with fresh parsley or green onions.