13 Delicious Vegan Say What Gumbo Recipes
Ready to shake up your dinner routine with something hearty, flavorful, and completely plant-based? Our roundup of 13 Delicious Vegan Say What Gumbo Recipes is here to prove that comfort food doesn’t need meat to be soul-satisfying. From classic takes to innovative twists, these gumbo recipes are sure to delight your taste buds and keep you coming back for more. Let’s dive in!
Spicy Vegan Okra Gumbo
Rich in flavor and brimming with hearty vegetables, this Spicy Vegan Okra Gumbo is a soulful dish that marries the boldness of Cajun spices with the natural earthiness of okra, creating a symphony of tastes that’s both comforting and invigorating.
Ingredients
- 2 tablespoons of olive oil
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 cup of okra, sliced
- 1 can (14.5 oz) of diced tomatoes
- 4 cups of vegetable broth
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of cayenne pepper
- 1 teaspoon of dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper, to your liking
- A splash of hot sauce
- 2 cups of cooked rice, for serving
Instructions
- Heat the olive oil in a large pot over medium heat until shimmering.
- Add the onion, bell pepper, and celery, cooking until softened, about 5 minutes.
- Stir in the garlic and cook for another minute until fragrant.
- Toss in the okra, letting it cook for 3 minutes to reduce its sliminess.
- Pour in the diced tomatoes and vegetable broth, stirring to combine.
- Season with smoked paprika, cayenne pepper, dried thyme, and the bay leaf.
- Bring the mixture to a boil, then reduce the heat to low and simmer for 25 minutes, allowing the flavors to meld.
- Remove the bay leaf and adjust the seasoning with salt, black pepper, and a splash of hot sauce for an extra kick.
- Serve the gumbo hot over a bed of cooked rice.
The gumbo boasts a thick, stew-like consistency with the okra lending a slight chewiness, while the spices deliver a warm, lingering heat. For a festive twist, garnish with sliced green onions or a sprinkle of vegan parmesan.
Creole Style Vegan Gumbo
Unveiling the rich tapestry of flavors, our Creole Style Vegan Gumbo is a symphony of hearty vegetables and bold spices, simmered to perfection. This dish pays homage to the traditional Louisiana favorite, reimagined with plant-based ingredients that don’t skimp on depth or soul.
Ingredients
- 2 tablespoons of olive oil
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, chopped
- 3 cloves of garlic, minced
- 1 cup of okra, sliced
- 1 can (14.5 oz) of diced tomatoes
- 4 cups of vegetable broth
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of cayenne pepper
- 1 teaspoon of dried thyme
- 1 bay leaf
- 1 cup of cooked kidney beans
- 1 cup of cooked black-eyed peas
- A splash of hot sauce
- Salt and freshly ground black pepper, to your liking
- 2 cups of cooked brown rice
- A handful of fresh parsley, chopped
Instructions
- Heat the olive oil in a large pot over medium heat until shimmering.
- Add the onion, bell pepper, and celery, cooking until softened, about 5 minutes.
- Stir in the garlic and okra, cooking for another 2 minutes to release the flavors.
- Pour in the diced tomatoes and vegetable broth, bringing the mixture to a gentle boil.
- Reduce the heat to low, then add the smoked paprika, cayenne pepper, dried thyme, and bay leaf. Simmer uncovered for 20 minutes, stirring occasionally.
- Tip: For a thicker gumbo, mash some of the okra against the side of the pot.
- Add the kidney beans and black-eyed peas, cooking for an additional 10 minutes to meld the flavors.
- Season with hot sauce, salt, and pepper, adjusting to your preference.
- Tip: Let the gumbo sit for 10 minutes off the heat before serving to enhance the flavors.
- Remove the bay leaf and discard.
- Serve the gumbo over cooked brown rice, garnished with fresh parsley.
- Tip: For an extra kick, offer additional hot sauce on the side.
Flavorful and satisfying, this vegan gumbo boasts a velvety texture with a spicy undertone that’s perfectly balanced by the earthy beans and rice. Serve it with a side of crusty bread to soak up every last drop of the rich, aromatic broth.
Hearty Vegan Mushroom Gumbo
Unveiling the rich, earthy flavors of the South, this Hearty Vegan Mushroom Gumbo is a testament to the power of plant-based ingredients to create depth and warmth in every spoonful.
Ingredients
- 2 cups of sliced cremini mushrooms
- 1 cup of diced onions
- 1 cup of diced green bell peppers
- 1 cup of diced celery
- 3 cloves of garlic, minced
- 1/4 cup of olive oil
- 1/4 cup of all-purpose flour
- 4 cups of vegetable broth
- 1 can (14.5 oz) of diced tomatoes
- 1 tbsp of smoked paprika
- 1 tsp of dried thyme
- 1 tsp of dried oregano
- A couple of bay leaves
- A splash of hot sauce
- Salt and freshly ground black pepper to your liking
Instructions
- Heat the olive oil in a large pot over medium heat until shimmering.
- Add the onions, bell peppers, and celery, sautéing until they’re soft and the onions are translucent, about 5 minutes.
- Stir in the garlic and mushrooms, cooking for another 3 minutes until the mushrooms start to brown.
- Sprinkle the flour over the vegetables, stirring constantly to create a roux. Cook for 2 minutes until the flour is golden.
- Gradually whisk in the vegetable broth to avoid lumps, then add the diced tomatoes, smoked paprika, thyme, oregano, and bay leaves.
- Bring the mixture to a boil, then reduce the heat to low and simmer for 25 minutes, stirring occasionally.
- Remove the bay leaves, add a splash of hot sauce, and season with salt and pepper.
- Simmer for another 5 minutes to let the flavors meld together.
Yielded with a thick, velvety texture and a smoky undertone, this gumbo pairs beautifully with a scoop of fluffy quinoa or a slice of crusty bread for dipping.
Southern Vegan Sausage Gumbo
Venturing into the heart of Southern cuisine, this vegan sausage gumbo is a symphony of flavors, blending the smokiness of plant-based sausage with the rich, velvety texture of a perfectly roux-thickened broth. It’s a dish that promises comfort with every spoonful, while staying true to its vegan roots.
Ingredients
- a couple of tablespoons of olive oil
- 1 cup of all-purpose flour
- a large onion, diced
- a couple of celery stalks, chopped
- a green bell pepper, diced
- 3 cloves of garlic, minced
- a splash of soy sauce
- 4 cups of vegetable broth
- a can of diced tomatoes
- a couple of bay leaves
- a teaspoon of smoked paprika
- a pinch of cayenne pepper
- a package of vegan sausage, sliced
- a bunch of okra, sliced
- a handful of fresh parsley, chopped
- salt and black pepper to season
Instructions
- Heat the olive oil in a large pot over medium heat. Tip: Keep the heat steady to avoid burning the roux.
- Whisk in the flour gradually, stirring constantly for about 10 minutes until it turns a deep brown color. This is your roux, the base of the gumbo.
- Add the onion, celery, and bell pepper to the pot. Cook for 5 minutes until softened.
- Stir in the garlic, soy sauce, and cook for another minute until fragrant.
- Pour in the vegetable broth and diced tomatoes, then add the bay leaves, smoked paprika, and cayenne pepper. Bring to a simmer.
- Add the vegan sausage and okra. Simmer uncovered for 30 minutes, stirring occasionally. Tip: The okra will help thicken the gumbo naturally.
- Season with salt and black pepper, then remove the bay leaves. Tip: Taste as you go to adjust the seasoning perfectly.
- Stir in the fresh parsley just before serving.
Mouthwatering and hearty, this gumbo boasts a luscious thickness with a kick of spice that lingers pleasantly. Serve it over a bed of steamed rice or with a side of crusty bread to soak up every last drop of its flavorful broth.
Easy Vegan Chickpea Gumbo
Elevating the humble chickpea to new heights, this Easy Vegan Chickpea Gumbo is a symphony of flavors and textures, perfect for a cozy night in or a sophisticated dinner party. Its rich, smoky broth and tender vegetables come together in a dish that’s as nourishing as it is delightful.
Ingredients
- 2 tablespoons of olive oil
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 can (15 oz) of diced tomatoes
- 1 can (15 oz) of chickpeas, drained and rinsed
- 4 cups of vegetable broth
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of thyme
- 1/2 teaspoon of oregano
- A couple of bay leaves
- Salt and pepper, just a pinch
- A splash of hot sauce
- 1 cup of okra, sliced
- 2 tablespoons of flour
- 2 tablespoons of water
Instructions
- Heat the olive oil in a large pot over medium heat until shimmering.
- Add the onion, bell pepper, and celery, cooking until soft, about 5 minutes.
- Stir in the garlic and cook for another minute until fragrant.
- Tip in the diced tomatoes, chickpeas, vegetable broth, smoked paprika, thyme, oregano, bay leaves, salt, and pepper. Bring to a boil.
- Reduce heat to low and simmer for 20 minutes, allowing the flavors to meld.
- While simmering, mix the flour and water in a small bowl to create a slurry, then stir into the gumbo to thicken.
- Add the okra and hot sauce, simmering for another 10 minutes until the okra is tender.
- Remove the bay leaves before serving.
Rich in flavor and boasting a velvety texture, this gumbo is a testament to the power of plant-based cooking. Serve it over a bed of steamed rice or with a slice of crusty bread to soak up every last drop of its smoky, savory broth.
Rich Vegan Tomato Gumbo
Elevating the humble tomato to new heights, this Rich Vegan Tomato Gumbo is a symphony of flavors, blending the deep, earthy tones of okra with the bright acidity of tomatoes, all harmonized with a carefully selected blend of spices. Perfect for those seeking a comforting yet sophisticated dish, it promises to delight the palate with every spoonful.
Ingredients
- 2 cups of diced tomatoes, because fresh is best but canned will do in a pinch
- A splash of olive oil, just enough to coat the bottom of your pot
- 1 large onion, chopped, because size matters when it comes to flavor
- A couple of cloves of garlic, minced, because garlic makes everything better
- 1 cup of sliced okra, for that signature gumbo texture
- 2 tbsp of all-purpose flour, to thicken things up
- 4 cups of vegetable broth, keeping it rich and vegan
- A pinch of cayenne pepper, for a subtle kick
- 1 tsp of smoked paprika, because depth of flavor is key
- Salt, to bring all the flavors together
Instructions
- Heat the olive oil in a large pot over medium heat until it shimmers, about 2 minutes.
- Add the chopped onion and minced garlic, sautéing until they’re soft and fragrant, roughly 5 minutes. Tip: Stir occasionally to prevent burning.
- Toss in the okra, stirring for another 5 minutes until it starts to soften. Tip: This step helps reduce the okra’s sliminess.
- Sprinkle the flour over the vegetables, stirring constantly for 2 minutes to cook off the raw flour taste.
- Gradually pour in the vegetable broth, stirring continuously to avoid lumps. Tip: A whisk can be your best friend here.
- Add the diced tomatoes, cayenne pepper, smoked paprika, and salt. Bring the mixture to a boil, then reduce the heat to low and simmer for 25 minutes, stirring occasionally.
- After simmering, the gumbo should have thickened slightly. Taste and adjust the seasoning if necessary.
Delightfully rich and brimming with layers of flavor, this gumbo boasts a velvety texture that clings lovingly to the spoon. Serve it over a bed of steamed rice or with a side of crusty bread to soak up every last drop of its tomatoey goodness.
Smoky Vegan Eggplant Gumbo
Hearty and rich, this Smoky Vegan Eggplant Gumbo is a soulful twist on the classic, blending deep, smoky flavors with the creamy texture of eggplant for a dish that’s both comforting and sophisticated.
Ingredients
- 2 medium eggplants, diced into 1-inch cubes
- 1/4 cup olive oil
- 1 large onion, chopped
- 1 green bell pepper, diced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 tbsp smoked paprika
- 1 tsp dried thyme
- 1/2 tsp cayenne pepper
- 1 bay leaf
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup okra, sliced
- A splash of apple cider vinegar
- Salt, to your liking
- Cooked rice, for serving
Instructions
- Preheat your oven to 400°F. Toss the diced eggplant with 2 tbsp olive oil and a pinch of salt. Spread on a baking sheet and roast for 25 minutes, until golden and tender.
- In a large pot, heat the remaining olive oil over medium heat. Add the onion, bell pepper, and celery, cooking for about 5 minutes until softened.
- Stir in the garlic, smoked paprika, thyme, cayenne, and bay leaf, cooking for another minute until fragrant.
- Pour in the vegetable broth and diced tomatoes, bringing the mixture to a simmer. Let it cook for 10 minutes to meld the flavors.
- Add the roasted eggplant and okra to the pot, simmering for another 15 minutes. Tip: The okra will thicken the gumbo naturally.
- Finish with a splash of apple cider vinegar for brightness, and adjust the salt as needed.
- Remove the bay leaf before serving. Tip: Let the gumbo sit for 10 minutes off the heat to deepen the flavors.
- Serve hot over cooked rice. Tip: Garnish with fresh parsley for a pop of color and freshness.
Exquisitely layered with smoky and spicy notes, this gumbo boasts a velvety texture that clings beautifully to the rice. For an extra touch, serve with a side of crusty bread to soak up every last drop of the rich broth.
Authentic Vegan Seafood Gumbo
Picture this: a steaming bowl of Authentic Vegan Seafood Gumbo, brimming with rich flavors and a symphony of textures that dance on the palate, offering a plant-based twist on a classic Southern favorite.
Ingredients
- 2 cups of vegetable broth
- 1 cup of diced okra
- 1/2 cup of diced bell peppers
- 1/2 cup of diced celery
- 1/2 cup of diced onions
- 2 cloves of garlic, minced
- 1/4 cup of tomato paste
- 1 tbsp of Cajun seasoning
- 1/2 tsp of smoked paprika
- 1/4 cup of all-purpose flour
- 1/4 cup of olive oil
- 1 cup of sliced vegan sausage
- 1 cup of hearts of palm, shredded to mimic crab
- A splash of hot sauce
- A couple of bay leaves
- Salt to taste
Instructions
- Heat the olive oil in a large pot over medium heat until shimmering.
- Add the onions, celery, bell peppers, and garlic, sautéing until softened, about 5 minutes.
- Sprinkle in the flour, stirring constantly to create a roux, and cook until it turns a deep golden brown, about 10 minutes. Tip: Keep stirring to prevent burning.
- Whisk in the vegetable broth gradually until the mixture is smooth.
- Stir in the tomato paste, Cajun seasoning, smoked paprika, and bay leaves, bringing the mixture to a simmer.
- Add the okra, vegan sausage, and hearts of palm, simmering for 20 minutes to allow the flavors to meld. Tip: The longer it simmers, the better the flavor.
- Adjust the seasoning with salt and a splash of hot sauce to taste. Tip: Add hot sauce sparingly; you can always add more later.
- Remove the bay leaves before serving.
Authentic Vegan Seafood Gumbo boasts a hearty texture with a smoky, spicy kick that’s perfectly balanced by the sweetness of the vegetables. Serve it over a bed of fluffy rice or with a side of crusty bread to soak up every last drop of its rich, flavorful broth.
Quick Vegan Lentil Gumbo
Flavorful and hearty, this Quick Vegan Lentil Gumbo is a testament to the power of plant-based ingredients coming together in a symphony of taste and texture. Perfect for those seeking a comforting bowl without the wait, it’s a dish that promises satisfaction with every spoonful.
Ingredients
- 1 cup of dried green lentils
- 2 tbsp of olive oil
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 can (14.5 oz) of diced tomatoes
- 4 cups of vegetable broth
- 1 tsp of smoked paprika
- 1 tsp of dried thyme
- A couple of bay leaves
- A splash of hot sauce
- Salt and freshly ground black pepper, to your liking
- 2 cups of cooked brown rice, for serving
- A handful of chopped green onions, for garnish
Instructions
- Rinse the lentils under cold water until the water runs clear, then set aside.
- Heat the olive oil in a large pot over medium heat. Add the onion, bell pepper, and celery, cooking until softened, about 5 minutes.
- Stir in the garlic and cook for another minute, until fragrant.
- Add the diced tomatoes, vegetable broth, smoked paprika, thyme, bay leaves, and the rinsed lentils. Bring to a boil.
- Reduce heat to low, cover, and simmer for about 25 minutes, or until the lentils are tender.
- Remove the bay leaves and stir in a splash of hot sauce. Season with salt and pepper as needed.
- Serve the gumbo over cooked brown rice, garnished with chopped green onions.
Hearty and rich, this gumbo boasts a velvety texture with a smoky depth from the paprika. For an extra touch of elegance, serve it in hollowed-out bell peppers or alongside a crisp green salad.
Flavorful Vegan Spinach Gumbo
Nothing warms the soul quite like a bowl of hearty, flavorful vegan spinach gumbo, a dish that masterfully blends rich textures and vibrant spices into a comforting culinary experience. Perfect for any season, this gumbo is a testament to the beauty of plant-based cooking, offering depth and complexity without compromise.
Ingredients
- 2 cups of fresh spinach, roughly chopped
- 1 cup of okra, sliced
- 1/2 cup of bell peppers, diced
- 1/4 cup of celery, finely chopped
- 1/4 cup of onion, diced
- 2 cloves of garlic, minced
- 3 tbsp of olive oil
- 2 tbsp of all-purpose flour
- 4 cups of vegetable broth
- 1 can (14.5 oz) of diced tomatoes
- 1 tsp of smoked paprika
- 1/2 tsp of thyme
- 1/2 tsp of oregano
- A splash of hot sauce
- Salt and pepper, just a pinch
Instructions
- Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
- Add onion, celery, bell peppers, and garlic, sautéing until soft, roughly 5 minutes. Tip: Stir occasionally to prevent sticking.
- Sprinkle flour over the vegetables, stirring constantly to create a roux, about 3 minutes. Tip: The roux should turn a light golden color for the best flavor.
- Gradually whisk in vegetable broth, ensuring no lumps remain, then bring to a gentle boil.
- Stir in diced tomatoes, okra, spinach, smoked paprika, thyme, oregano, and hot sauce. Reduce heat to low, simmering uncovered for 25 minutes. Tip: The gumbo should thicken slightly but remain soupy.
- Season with salt and pepper, then remove from heat.
Kick back and savor the gumbo’s lush, velvety texture, where the spinach and okra lend a delightful bite amidst the smoky, spicy broth. Serve it over a mound of fluffy rice or with a side of crusty bread to soak up every last drop of its rich flavors.
Comforting Vegan Potato Gumbo
Mouthwatering and hearty, this vegan potato gumbo is a soul-soothing blend of rich flavors and textures, perfect for those cozy evenings when only a bowl of comfort will do. Made with a medley of fresh vegetables and aromatic spices, it’s a dish that promises warmth and satisfaction in every spoonful.
Ingredients
- 2 cups of diced potatoes
- 1 cup of chopped onions
- a couple of minced garlic cloves
- 1 cup of sliced bell peppers
- a splash of olive oil
- 4 cups of vegetable broth
- 1 can of diced tomatoes
- a handful of chopped celery
- 2 tbsp of flour
- a sprinkle of smoked paprika
- a dash of cayenne pepper
- salt to your liking
Instructions
- Heat a splash of olive oil in a large pot over medium heat until shimmering.
- Add the chopped onions, minced garlic, and a handful of chopped celery, sautéing until the onions are translucent, about 5 minutes.
- Sprinkle in 2 tbsp of flour, stirring constantly to create a roux, and cook until it turns a light golden color, roughly 3 minutes.
- Pour in 4 cups of vegetable broth, stirring to dissolve the roux completely.
- Add 2 cups of diced potatoes, 1 cup of sliced bell peppers, and 1 can of diced tomatoes to the pot, bringing the mixture to a gentle boil.
- Reduce the heat to low, cover, and simmer for 20 minutes, or until the potatoes are tender.
- Season with a sprinkle of smoked paprika, a dash of cayenne pepper, and salt to your liking, stirring well to combine.
- Let the gumbo sit for 5 minutes off the heat to allow the flavors to meld before serving.
Just ladled into bowls, this gumbo boasts a velvety texture with a kick of spice, making it a standout dish. Serve it over a bed of steamed rice or with a side of crusty bread for dipping, and watch as it becomes an instant favorite.
Zesty Vegan Corn Gumbo
Zesty Vegan Corn Gumbo brings a vibrant twist to the classic Southern dish, blending sweet corn with a medley of spices for a hearty, plant-based delight that’s as nourishing as it is flavorful.
Ingredients
- 2 cups of fresh corn kernels (or frozen if you’re in a pinch)
- A splash of olive oil
- 1 large onion, diced
- A couple of celery stalks, chopped
- 1 green bell pepper, diced
- 3 cloves of garlic, minced
- A generous pinch of smoked paprika
- 1 tsp of thyme
- 1 bay leaf
- 4 cups of vegetable broth
- 1 can (14 oz) of diced tomatoes
- Salt and pepper, just enough to season
- A handful of fresh parsley, chopped
Instructions
- Heat a splash of olive oil in a large pot over medium heat until shimmering.
- Add the diced onion, chopped celery, and diced green bell pepper. Sauté for about 5 minutes, until the veggies start to soften.
- Stir in the minced garlic, smoked paprika, and thyme. Cook for another minute until fragrant.
- Pour in the vegetable broth and add the bay leaf. Bring the mixture to a boil, then reduce the heat to simmer for 10 minutes.
- Add the corn kernels and diced tomatoes (with their juice) to the pot. Simmer for another 15 minutes, allowing the flavors to meld.
- Season with salt and pepper to your liking. Remember, you can always add more, but you can’t take it out!
- Remove the bay leaf and stir in the chopped parsley just before serving.
Rich in texture and bursting with flavor, this Zesty Vegan Corn Gumbo is a comforting bowl of goodness. Serve it with a slice of crusty bread or over a bed of steamed rice for an extra satisfying meal.
Traditional Vegan Rice Gumbo
Unveiling the rich tapestry of flavors in a Traditional Vegan Rice Gumbo, this dish is a celebration of hearty vegetables and aromatic spices simmered to perfection, offering a comforting bowl that’s both nourishing and deeply satisfying.
Ingredients
- 2 cups of long-grain white rice
- a splash of olive oil
- a couple of celery stalks, diced
- 1 large green bell pepper, chopped
- 1 large onion, diced
- 3 cloves of garlic, minced
- a handful of okra, sliced
- 1 can (14.5 oz) of diced tomatoes
- 4 cups of vegetable broth
- 1 tsp of smoked paprika
- 1/2 tsp of cayenne pepper
- a pinch of thyme
- salt and pepper to season
Instructions
- Rinse the rice under cold water until the water runs clear, then set aside to drain.
- Heat a splash of olive oil in a large pot over medium heat, then add the celery, bell pepper, and onion, cooking until they’re soft and the onion is translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the okra to the pot, cooking for about 3 minutes to reduce its sliminess.
- Pour in the diced tomatoes and vegetable broth, then bring the mixture to a boil.
- Reduce the heat to low, then stir in the smoked paprika, cayenne pepper, and thyme, letting the flavors meld for about 10 minutes.
- Add the drained rice to the pot, ensuring it’s submerged in the liquid, then cover and simmer for 20 minutes, or until the rice is tender and has absorbed most of the liquid.
- Season with salt and pepper to taste, then remove from heat and let it sit covered for 5 minutes to thicken.
Hearty and flavorful, this Traditional Vegan Rice Gumbo boasts a delightful mix of textures, from the tender vegetables to the perfectly cooked rice. Serve it with a sprinkle of fresh herbs or a dash of hot sauce for an extra kick, making each spoonful a memorable experience.
Conclusion
Delightful and diverse, these 13 vegan gumbo recipes offer something for every taste bud! Whether you’re a seasoned vegan or just exploring plant-based meals, this roundup is your ticket to a flavorful adventure. We’d love to hear which recipe stole your heart—drop a comment below. And if you enjoyed this collection, don’t forget to share the love on Pinterest. Happy cooking!
