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New Orleans Vegan Gumbo with Okra

This comforting and aromatic stew is packed with flavors and is perfect for cozy evenings or gatherings with friends.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Cajun, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 cup avocado oil (plus more if needed) This oil adds a rich, buttery flavor to the dish.
  • 24 oz. small okra (sliced ¼ inch, tops & bottoms removed) The okra lends a unique texture and slightly sweet taste.
  • 1 large onion, chopped medium Adds depth and sweetness to the base.
  • 1 red bell pepper, chopped medium Infuses the gumbo with vibrant color and crispness.
  • 3 stalks celery, chopped medium For that classic gumbo flavor and crunch.
Seasonings
  • 1 tablespoon creole seasoning A blend of spices that delivers an authentic taste of New Orleans.
  • 2 teaspoons kosher salt Enhances all the flavors wonderfully.
  • 2 teaspoons black pepper Adds mild heat that develops beautifully during cooking.
  • 1 teaspoon cayenne For those who like a little kick!
  • ½ teaspoon white pepper Complements the other spices without overpowering.
  • 2 teaspoons garlic powder Provides a rich aroma and flavor.
  • 2 teaspoons onion powder Intensifies the savory aspects of the dish.
Fresh Additions
  • 6 cloves garlic, chopped small Fresh garlic is essential for a pungent aromatic profile.
  • 2 tablespoons tomato paste Adds depth and a hint of acidity to balance flavors.
  • 2 bay leaves Infuse a lovely fragrance into the stew.
  • 5 sprigs fresh thyme Gives a herbal touch that brightens the dish.
  • 1 tablespoon vegan worcestershire Offers a sophisticated umami flavor.
  • 8 cups low sodium vegetable stock The foundation of the gumbo.
Heartiness
  • 4 field roast Italian sausage, sliced ½ inch thick Provides heartiness and a meaty texture.
  • 2 teaspoons file powder, plus more for garnish Acts as a thickening agent and adds a distinct flavor.
  • 3 cups wild rice blend, cooked A wonderful, nutty accompaniment.

Method
 

Preparation
  1. Heat the oil in a heavy-bottom pot like a Dutch oven over medium heat.
  2. Add the avocado oil and heat for about 5 minutes. Fry the okra in batches for 1-2 minutes until lightly browned. Drain on paper towels.
Cooking
  1. In the same pot, add the chopped onion, bell pepper, and celery. Sauté for about 6 minutes until softened.
  2. Mix the seasoning blend in a medium bowl. Season the vegetable mixture with half of this blend.
  3. Stir in the chopped garlic, bay leaves, and thyme sprigs to the vegetable mixture.
  4. Add the tomato paste and ensure it coats the vegetables evenly. Incorporate the remaining seasoning blend, vegan worcestershire sauce, and vegetable stock. Bring to a boil.
  5. Add the sliced vegan sausage and filé powder. Cook for 35 minutes on medium-low heat until thickened.
Serving
  1. Serve the gumbo over wild rice and garnish with green onions or parsley and additional filé powder if desired.

Notes

For added flavor, let the gumbo simmer longer—up to an hour. Consider adding zucchini or carrots for extra nutrition. You can substitute jackfruit or chickpeas for the sausage.