Louisiana Vegan Gumbo
This Louisiana Vegan Gumbo is the best way to get your vegan comfort food fix! Featuring homemade vegan roux, vegan Andouille sausage, okra and plenty of Creole-style seasoning, this plant based gumbo soup is one of my favorite vegan recipes!
Ingredients
Vegan Sausage
- 1 8 oz jar sun-dried tomatoes
- 1/2 yellow onion roughly chopped; see Recipes Notes
- 2 garlic cloves roughly chopped
- 1 cup walnuts roughly chopped
- 1 28 oz can kidney beans drained & rinsed
- 1 tbsp Andouille sausage seasoning see Recipe Notes for substitutions
- 3 tbsp flaxseed meal
- 1/2 cup panko breadcrumbs
- 1 tbsp safflower oil
Vegan Gumbo
- 2 cups long grain white or brown rice
- 3/4 cup vegan butter I like Miyoko’s Organic Cultured Vegan Butter
- 1 cup all-purpose flour
- 2 stalks celery washed and chopped
- 1 green bell pepper washed, deseeded and chopped
- 1/2 yellow onion chopped
- 3 garlic cloves minced
- 1 10 oz bag frozen okra
- 1/4 cup tamari
- 1 tbsp maple syrup
- 1 tsp balsamic vinegar
- 1/2 tsp smoked paprika
- 1 quart low-sodium vegetable broth
- 4 cups water
- 1 14 oz can diced tomatoes
- 1 8 oz can tomato sauce
- 1 tsp salt
- 1/4 tsp fresh ground pepper
- 1/4 cayenne pepper
- 1 tsp dried thyme
- 1 tsp dried oregano
- 2 bay leaves
- 2 tbsp vegan Worcestershire sauce
- Tobasco®sauce to taste
- 1 scallion washed and sliced as optional garnishment
- fresh ground pepper
Instructions
Vegan Sausage Directions:
- Preheat the oven to 400º.
- Add the sun-dried tomatoes, yellow onion, garlic, walnuts, kidney beans, Andouille seasoning, flaxseed meal and panko breadcrumbs in a food processor. Blend until the ingredients are well combined and form a thick cooked oatmeal-like consistency.
- Chill the vegan andouille sausage in the freezer for 30 minutes. This will make it easier to make into andouille meatballs.
- After chilling the mixture, form the mixture into meatballs and spread them out on a large baking sheet lightly oiled with the safflower oil.
- Bake on the middle rack for 30 minutes.
Vegan Gumbo Directions
- Prepare the long grain rice in accordance with the package directions.
- Combine the tamari, maple syrup, balsamic vinegar and smoked paprika in a small bowl. Stir to combine and set aside.
- Make sure that your onions, celery, garlic, green bell pepper and celery are prepped.
- Melt the vegan butter over low heat in a large stockpot. When the butter has melted, stir in the flour.
- To make the roux, continuously whisk the butter and flour over low heat. As it cooks, it will darken. Continue cooking until it reaches a rich, dark brown. About 20 minutes. Then remove the roux from the heat and continue whisking it has cooled.
- Add the onions, garlic, celery, bell pepper and okra and stir to coat. Add the tamari mixture and return the pot to medium-low heat and cook, stirring frequently, for 4-6 minutes. Be careful not to burn the roux.
- Add the vegetable broth, water, diced tomatoes, tomato sauce, salt, pepper, cayenne pepper, thyme, oregano, bay leaves and vegan Worcestershire sauce. Bring the broth to a high simmer, then reduce the heat to a low simmer. Allow to cook, covered, for about 1 hour, stirring occasionally.
- After an hour, the soup should be quite thick. Remove the bay leaves and add the vegan sausage to the soup. Heat until warmed through.
- Serve the gumbo over a bowl of long-grain rice. Top with Tobasco® sauce and sliced scallions, as desired. Season with salt and pepper, to taste.
Notes
- I highly recommend pre-chopping the sun-dried tomatoes, yellow onion, garlic and walnuts before adding them to the food processor.
- Andouille seasoning can often be purchased from specialty spice shops. If you can’t find it, try substituting with a Cajun seasoning. I like Spice Jungle’s Cajun seasoning.
- Be sure to choose a long grain rice. White or Brown American long grain rice are the most common, but Jasmine or Basmati rice will also work.
Tried this recipe?Let us know how it was!