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Vegan Gumbo


This is a vegan version of a gumbo one of my friends in Florida used to make. It is rich and flavorful. Even carnivores won't miss the meat.

Rate this recipe 2.8/5 (28 Votes)


  • 3 vegan mexican sausages, sliced
  • 3 vegan smoked apple sage sausages, sliced
  • 1 pkg vegan chorizo, sliced
  • 1/2 cup vegan margarine, soft
  • 1/4 cup nutritional yeast
  • 1/4 cup flour
  • 1 sweet onion, diced
  • 1 tbsp garlic, minced
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 2 celery sticks, diced
  • 3 tomatoes, diced
  • 1 pkg frozen okra, sliced
  • 1 tsp thyme
  • 1 tsp cayenne pepper
  • 1/2 tbsp cumin
  • 2 tsp coriander
  • 1 lg can tomatoes, diced and juice
  • 4 cups vegetable stock
  • Celery salt, to taste
  • 1 tsp white pepper
  • 1/4 cup creole hot sauce
  • Cooked rice, to serve


Servings 10
Level of difficulty Average
Cooking time 100mins
Cost Average budget


Step 1

Saute sausages until brown. Saute onion and garlic until caramelized.

Step 2

Create a roux by heating the margarine, flour, and nutritional yeast.

Step 3

Add onion mixture, vegetables, and spices to roux, cook 2 minutes.

Step 4

Combine all ingredients in a large pot or crockpot. Simmer for 1 hour.

Step 5

Serve over rice.


You can make your own sausages by: frying minced 1 celery, 1 red bell pepper, 1/2 sweet onion, 1 tbsp garlic, and 8 mushrooms until caramelized. Combine 1 tsp sage, 2 ground bay leaves, 2 tbsp cilantro minced, 1/2 tsp cayenne pepper, 1/4 tsp allspice, 1, tsp celery salt, 1 cup breadcrumbs, 1 cup wheat gluten, 1/2 cup AP flour, and 1/4 cup nutritional yeast. Blend 1/2 cup silken tofu and 1 tsp liquid smoke. Combine all ingredients. Mix well. Shape into a log and roll tightly in tin foil. Bake 325*F for 1 1/2 hours.

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  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!

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