Hello my lovely readers! The time has come for me to share my classic vegan gumbo recipe with all of you! This recipe comes from my debut cookbook, Mississippi Vegan, and it is one of the most, if not the most, popular recipes from the book. I have had so many readers send me sweet messages telling me how much they love the recipe. I’ve even had people tell me that they never thought they would be able to enjoy vegan gumbo that tasted like their uncle’s or grandmother’s. When they tried this recipe, they confirmed that it tasted just like how they remembered it and sometimes even better. Now that’s what I like to hear!
WHAT IS GUMBO?
For those of you who are unfamiliar with gumbo, it is basically a hearty and incredibly savory stew that is made with the foundation of a roux (flour that is toasted with a fat- usually oil) which is then mixed with the trinity which is celery, green bell peppers, and onions. This is combined with loads of spices and garlic. From there, a stock is added along with protein and some aromatics. Traditionally chicken, sausage, and seafood are the most commonly used forms of protein along with specific ingredients like okra, bay leaves, cayenne pepper, and oftentimes filé powder (ground sassafrass leaves). To serve, it is always accompanied with fluffy white rice and garnished with sliced green onions and chopped parsley with a side of crusty french bread.
To make this vegan gumbo translation, we will actually be using many of the same ingredients as a traditional version. Most of the time the roux is already vegan, as well as the trinity and spices used. The swaps we will make instead of a meat-based stock will be a vegetable bouillon paste with optional add-ins like mushroom stock and corn cobs. For protein, I go over a list of fantastic plant and mushroom offerings, including my favorite which you see in the image above: trumpet mushroom scallops. Before we dive in to the final recipe, I do have some notes worth mentioning that will better help you to understand how the recipe works. Once you master this recipe, it will become a heavy-hitter in your repertoire that you will want to make again and again.
Before we go any further, I did want to point out that this recipe makes a very large amount of vegan gumbo. I personally think that if you are going to go to all the effort, you might as well make a huge batch. This way you can freeze some, have plenty for leftovers, and feed lots of people. But you can certainly halve the recipe if you’d like.
LAYERING FLAVORS
I first learned how to make gumbo from my mama when I was about 15 years old. The main thing she taught me for making the most delicious gumbo was to layer the flavors. This means to add ingredients in stages making the results complex and interesting. It was the great, late cajun chef Paul Prudhomme that taught me that using multiple spices, in particular dried peppers, really makes a dish pop. Because each spice offers a different effect on the tongue, it is important to use multiple varieties. For instance, in this case, by using black pepper, cayenne pepper, white pepper, and paprika all together it creates a powerhouse combination of flavor that explodes in the mouth.
The foundation of this vegan gumbo is composed of a medley of vegetables called the trinity. This consists of celery, green bell pepper, and onions which are cooked until soft and caramelized. These will continue to cook until they are very tender, offering a rich flavor. I like to set some of the trinity mixture aside to add towards the end of the gumbo. This provides a fresh pop of flavor that echoes the existing flavors but in a different way. As you can imagine, fresh green bell pepper and celery tastes quite different when they are more fresh and crisp. By adding these ingredients early on and later on, you get both qualities which makes for a well-rounded dish!
MISE EN PLACE
Mise en place is a French culinary phrase which means “putting in place” or “gather”. This is absolutely essential in making this recipe. Once you begin the roux, you will not have time to search for ingredients or to start chopping vegetables. This is because once the oil and flour are toasted to perfection, you will immediately add the trinity. After that is cooked for a few minutes, you will add the spice blend to toast. This all happens very quickly! I have organized the recipe to have all of the components ready to go (vegetable blend, spice blend, and wet ingredients) so please don’t skip this step. Having everything beautifully arranged before you begin will allow your gumbo making process to be smooth and lovely.
CREOLE SPICE BLEND
Heads up! This dish has A LOT of spices. And for good reason! First off, this recipe makes a huge pot than can feed a crowd. Secondly, all of these spices work together to offer a big punch of savory deliciousness. Dried thyme, oregano, and parsley offer a classic herbal hit, while smoked sea salt offers a nice background flavor that helps to mimic smoked meat. Nutritional yeast offers umami while garlic powder and onion powder turn up the savory volume. Once again, using the dried versions AND the fresh versions of ingredients like onions, garlic, and the herbs provides maximum complexity.
HOW TO MAKE A ROUX
Now let’s talk about how to successfully make a roux. First off, you will need to decide what oil you would like to use. I recommend a vegetable oil that is used for frying. Something like olive oil will become super smoky and using a plant-based butter could burn, so I recommend using sunflower oil, corn oil, avocado oil, or peanut oil. I quite like the nutty and rich flavor of peanut oil but if you do decide to use that, just make sure to use the refined kind that is used for frying, not a speciality roasted peanut oil as the flavor will take over the dish.
Next up is the flour! Traditionally, an all-purpose wheat flour is most commonly used. For my gluten-free readers, I recommend using a fine sweet sorghum flour to make the roux completely gluten free. Of course, the texture is not quite the same as the all-purpose flour one but final results are still delicious.
COOKING TIPS
For the roux, I HIGHLY recommend using a large cast iron skillet. This allows you to heat the roux evenly and makes for a beautiful deep color. The next tool that I recommend is a roux spoon or a flat wooden spatula. The longer the edge the better because this will allow you to move the mixture of flour and oil around easily. The goal with making the roux is to cook the mixture, which toasts the flour, while stirring it constantly so it doesn’t burn. This allows for the flour to become golden and nutty which gives the gumbo that classic flavor.
Also, before starting, make sure the cast iron skillet is nice and clean. If there are any little tidbits in the pan before making the roux, they will burn. Of course, if this happens you can fish them out but please make your life easier and wipe out the pan well before starting.
Once the oil and flour are combined in the skillet, you will cook it until the color is nice and dark. My mama taught me to get it to the color of a cup of coffee with a splash of cream. But many people like to push it even further. It’s honestly a personal preference so I would say if you are new to gumbo, try to get it to the color you see in the image above and as you make it again and again, you can try for a darker color if you’d like.
VEGAN PROTEIN OPTIONS FOR GUMBO
Here we have a nice selection of options for you to choose from for your vegan gumbo. You can double up (or even triple up!) on any of these. Have fun mixing and matching. There are no rules here so do whatever feels right to YOU!
Trumpet Mushroom Scallops
I love to use these scallops in this recipe. They have a fantastic texture that mimics seafood and they are visually stunning in the dish. To make them, simply slice into thick rounds and pan fry them in a hot skillet with some olive oil, salt and pepper. Cook them on each side for a few minutes, until the edges are golden brown. A splash of tamari or soy sauce is very welcome to these scallops, adding some extra umami. You can add these 30 minutes before serving or you can garnish the gumbo with them.
Shredded Trumpet Mushrooms
Instead of creating scallops with these mushrooms, you can use a fork to shred them into the texture of shredded chicken. I grew up eating gumbo this way so this texture is nostalgic for me. I would recommend browning the shreds in a small skillet with some olive oil, salt, and pepper until golden before adding to the gumbo for maximum flavor. Add this right before serving.
Maitake Mushrooms
This is an incredibly delicious mushroom that has become more and more popular. I like to tear it into big chunks so you can really see it in the gumbo. Once again, I like to pan-fry the chunks in a hot skillet with some olive oil, salt and pepper. Cook them on each side for a few minutes, until the edges are golden brown. Add them to the gumbo about 20 minutes before serving or reserve to garnish on top.
Whole Shiitake Caps
Shiitake mushrooms are probably my favorite mushroom. They have a meaty and chewy texture and they offer a nice savoriness. I like to keep the mushrooms as whole as possible. To do this, cut off the woody bottom half of the stems and then throw the cap and connected tender half of the stems into a hot skillet with a drizzling of olive oil, salt and pepper. Cook for a few minutes, until golden on the edges before adding.
Shiitake Bacon
If you have my first cookbook, you might be familiar with my ‘Shiitake Bacon’. It works amazingly as a garnish to finish the gumbo before serving. Simply sprinkle on top.
Artichoke Hearts
Although it’s not incredibly high in protein, this is a nice vegetable option. You can used pre-grilled artichoke hearts. Throw them right into the gumbo with the stock. If you want to use a canned or jarred variety, drain them well and pan-fry them in some olive oil for a few minutes to get some nice browning. This will help remove the canned taste while also giving them more flavor. You can also use a knife to thinly slice the artichoke hearts, creating a shredded texture. Add towards the very end.
Field Roast Italian Sausage
In the vegan meat department, I quite like using this sausage. Made with simple ingredients and having a nice texture, it’s even better if you brown it with some olive oil in a skillet before adding it to the gumbo. I would wait to add this about 10 minutes before serving so it doesn’t fall apart.
ADDITIONAL VEGETABLE ADD-INS
I love throwing in a few handfuls of greens such as torn curly kale and/or freshly chopped turnip greens towards the very end. Zucchini or yellow squash cut into chunks is also a nice way to bulk up the veggies. Add them when there is about 15 minutes left of cook time. Lastly, I find that for a fall variation, chunks of carrots or winter squash can be quite lovely. Cut them into bite-sized chunks and add them with at least 30 minutes left of cook time. This way they can become soft and tender.
RICE
For gumbo, a long-grain white rice is traditional. I really don’t think this is the time or place to use brown rice or to experiment with other grains like quinoa. It just doesn’t feel right to me but do what you will! Below are some of my favorite brands to use and here is my favorite method for cooking rice.
Women-owned, Louisiana grown rice. They have a great line-up and offer organic options!
This rice is DIVINE. It has a fragrant, buttery aroma and when you cook it, the whole house smells outrageous.
This heirloom rice is from the late 1700’s and early 1800’s. It has a prized texture and nutty flavor.
STOCK
For this vegan gumbo, I absolutely LOVE this no-chicken bouillon base as it has a rich and meaty flavor. (I also love their roasted garlic variety.) For even more flavor, you can also make a mushroom broth by steeping a handful of dried shiitake mushrooms in a few cups of boiling water, for about 10 minutes, to add to the pot. Lastly, sometimes I also like to add one to two cobs of fresh corn cut into small pieces with the wet ingredients. This adds a buttery sweetness and the pieces of corn absorb the gumbo flavor which makes for a nice treat.
MAKE IN ADVANCE + TRAVEL HACK
One trick that I wanted to let you know about is that you can totally make the base of this gumbo in advance to be finished later on. By making the roux to cook with the trinity with all of the spices in advance (which is the most labor intensive part), you’ll have the foundation of your vegan gumbo ready to go. You can store this base in a tightly sealed container in the fridge for a few days or you can freeze it. It also travels well and can then be finished at the final destination. Simply add the roux base to a large stockpot and continue on with the recipe (step 6). This way you don’t have to travel with a massive pot of gumbo!
LET THE GUMBO SIMMER & REDUCE
Once you combine the vegan gumbo base with the stock, it’s time to add the remaining wet ingredients. It’s worth mentioning here that some people do not like to add tomatoes to their gumbo (and they can get very heated about it!). But that’s how my mama makes it so that’s what I do! I honestly can’t imagine gumbo without them. In this recipe, I like to use canned fire-roasted tomatoes AND some fresh tomato. Once again, double the flavor by using two different forms. To round everything out, I like to add this vegan Worcestershire sauce, some liquid smoke, red wine and a little bit of creole mustard. Some of these may seem odd to you but I promise you it all works!
HOW TO SERVE
To serve, ladle the gumbo into desired bowls and add a scoop of easy baked rice. Garnish with sliced green onions and freshly chopped parsley. Serve with crusty french bread (lighter and fluffier is ideal) and a bottle of Crystal hot sauce on the side. It’s always nice to make a roasted vegetable side or a salad to go with everything making it a full meal (I like roasted cauliflower or potatoes).
And there you have it folks! My classic vegan gumbo. I know that this was a lengthy post but I wanted to make sure I provided as much insight and information as possible. Below you will find some frequently asked questions, so make sure to check those out. If you do make this gumbo, please make sure to give it a rating and comment below. And if you post it to social media, tag me so I can see it. That really warms my heart! Thank you for being here and happy cooking.
-Timothy
GUMBO FAQs
Can you make this gluten free?
Yes! I have tested this recipe with sweet sorghum flour. This has a fine enough texture that will work for making the roux. Simply swap this out with the regular flour. The texture will be slightly different but it is still delicious and it will provide that toasty flavor while also helping to thicken the gumbo.
Can you freeze it?
Yes! This vegan gumbo freezes beautifully! I would say 4-5 months is the max I would freeze it before it starts to taste stale. I like to use quart containers to freeze but you could use whatever you’d like. To re-heat, simply defrost and transfer to a pot and bring to a simmer. Whenever I do this, I will usually add a few splashes of water when reheating, as it will be thick. Once re-heated, add a pinch or two of salt, to taste, before serving. This is a great recipe to have in the freezer for when you need a quick dinner.
Can I use less oil?
You can but I do not recommend it. I know this recipe calls for a lot of oil but it also makes a very large amount and serves a crowd. When testing this recipe, I settled for this amount because it provides the right amount of richness that I think is necessary.
Do I have to use okra?
You do not have to use okra but it pains me to say that. I think okra is an integral part of gumbo and if you look up the history of this dish, you will understand why. But, if you do not like okra and you are stubborn about it, you can omit it and replace it with chopped zucchini or squash.
Can I use frozen okra?
Although fresh, young, and tender okra is best for this, you can use frozen and it works quite well! My mother would oftentimes use frozen okra growing up and it always tasted good to me! If using frozen, I do recommend cooking it in a separate skillet with some olive oil, salt and pepper until golden brown. This helps to get rid of the frozen taste.
What if I don’t want to use wine?
You can substitute the red wine with 2 teaspoons of red wine vinegar or balsamic vinegar.
Trinity + garlic 2 cups onion, chopped (1 medium) Gumbo ingredients 8 cups water Creole Spice Blend ½ cup nutritional yeast Protein Add-ins (see blog post)
Ingredients
2 cups celery, chopped (about 4 large stalks)
1 ½ cups green bell pepper, chopped (about 1 large)
½ cups red bell pepper, chopped (about 1 small)
½ cups garlic, minced
3 tablespoons no-chicken bouillon base
1 (14.5 oz) can fire-roasted tomatoes
1 cup fresh tomato, diced
½ cup red wine
1 tablespoon tamari
1 tablespoon tomato paste
1 tablespoon ume plum vinegar (or red wine vinegar)
1 tablespoon vegan Worcestershire sauce
2 tablespoons plus ½ cup chopped fresh parsley, plus more for garnish
2 tablespoons fresh oregano, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon minced hot pepper (optional)
1 teaspoon stone-ground or Creole mustard
1 teaspoon liquid smoke
1 cup neutral vegetable oil
1 ¼ cups all-purpose flour
6 to 8 bay leaves
2 ears of corn, shucked and cut into 4 pieces each (optional)
½ cups green onions, chopped, plus more for garnish
3 cups fresh okra, chopped
1 cup to 2 cups filtered water (optional)
4 cups cooked rice, for serving
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon dried thyme
1 teaspoon smoked paprika
1 teaspoon smoked or plain sea salt
½ teaspoon cayenne pepper
½ teaspoon dried ground sage
½ teaspoon ground white pepper
½ teaspoon freshly cracked black pepperInstructions
44 comments
This is our gumbo “go to” in our house. We’ve been making it for years, and the steps are so easy to follow. I add a splash of rice vinegar & bay leaves to the rice for extra flavor. Love love love this recipe. Now I want to make a pot!
Thank you for this review, Christopher! I do the same thing with my rice! I appreciate you being here. Happy cooking!
As a Southerner who has now been vegan for many years, a lot of ‘replication’ recipes of traditional favourites can lack the depth of the originals. That’s never the case with Timmy’s recipes. They’re always exquisite and this gumbo is no exception. It’s the first recipe I think of when introducing non-Southern friends to my cooking, and it’s always received with delight. The whole cookbook is a go-to!
Amanda! This made my day! Thank you for the sweet comment. I appreciate you very much. Happy cooking!
Literally the most delicious dish! I cannot recommend this recipe enough. High five to my fav reviewer creator! I love you forever! ❤️
Thank you so much for this, Amy! Sending you lots of love!
This is a yummy rendition of gumbo. Every gumbo has its style… this one is legit!
Thanks for teaching me how to make it!
delicious
Thank you!!
I just finished eating lunch, but after looking at the photos of your gumbo, I am hungry again.
I want to make this asap!
I hope you love it! Happy cooking!
One of my all time favorite recipes!! I bought Timothy’s cookbook as soon as it came out and have made this many times since I got my hands on it! It’s delicious. ♥️
So so happy to hear this, Jenny!! Thank you for being here.
This recipe is a gift straight from the vegan gods! I do not know how Timothy cracked the code on this, but do what he says and you’ll have a mind blowing gumbo to show for it. Testimonial below…
I’ve made it twice, about a year apart – it’s definitely a project, thus the huge gap. However, I’ve been amazed each time. The next time I make it, I plan to share it with a new, non-vegan friend who is from Louisiana to show her how fantastic vegan gumbo can be. 🙂
Both times I’ve made it, I only had the cookbook. So it’s great that there’s a bit more commentary and that there are more visuals available in this blog post.
My notes (a.k.a. – Two Cents from a Novice Gumbo Maker) –
– He is correct that this recipe makes a HUGE amount. My Le Creuset Dutch oven is filled to the brim when I make it (think it is 7 quart, definitely oversized). He is also correct in saying that once you go through all of this effort, you will want to have a ton of gumbo to show for it, so definitely make the whole recipe.
– I can’t stand a light (in color) gumbo, so I am obsessed with cracking the code on making a dark roux. I also had no experience with making roux though, so I am always paranoid that I’ll burn it. I watched a bunch of YouTube videos before my first attempt to learn more about the technique. I’m really not sure how you get a deep colored roux in 15-20 min unless you’re really, really good and can cook it on a high heat the whole time. I cook mine a little lower (more medium than high) and slower…30 min the first time and closer to 45 min the second time. Both times, I was on a quest to achieve the daaaark color of the roux in his cookbook. Though the roux + veggie mix looked like a deep, dark chocolate the 2nd time I made it, because the gumbo lightens in color when you add the other ingredients, I still didn’t get it quite as dark as the cookbook. Even still, the final product had a fairly deep brown color, which will do for a gumbo making novice. 😉
– I really do not care for okra…but I don’t skip it. Gumbo just isn’t gumbo without okra. Go lighter on it if you must, but don’t leave it out.
– Don’t skip the wine either. I indulge, but I have family members who do not and they thoroughly enjoyed the gumbo. You can’t taste the wine and you surely won’t get drunk off of gumbo. 😉 Point is that the wine is there for a reason, and unless you have a really important reason not to include it, you just don’t mess with perfection.
– The first time I made it, I added all sorts of expensive proteins like lion’s mane mushrooms to mimic crabmeat. I don’t mind splurging on a good dish, but unless you’re made of money, I’d suggest using these as a garnish and/or adding to each bowl as you eat it. These things tend to get lost in the vat of gumbo, so it’s almost like they aren’t there. You get more bang for your buck if you top your individual bowls with the pricier proteins.
– I like to add hot Italian beyond sausages (sliced and browned in a skillet before adding towards the end). I do throw these into the pot because they don’t get as lost in the mix.
– I’m not one to pay extra for pre-cut veggies, peeled garlic, etc….but when it comes to this recipe, I like to save time however I can. Trader Joe’s is a great place to get some of these items at a decent price.
Now for the testimonial…
I shared the 2nd batch with my parents who are both vegan. My dad sent this response via text – “Hey, hey! Who are you trying to fool? I thought you went to DC a couple of weekends ago. That was just a cover as I now know for certain that you went to New Orleans and secretly obtained a gumbo recipe from some little ol’ Cajun lady. (Directed to my husband), check her airline receipt or boarding pass and you will see that I’m telling the truth! That gumbo had to be from an authentic recipe! Thanks for sharing!”
We are from the South…in full disclosure, not the gumbo making South…but we know good Southern food. And my dad is the family chef, so this is the highest of praise.
So, make your grocery list, clear your schedule, and get ready to make a gumbo that will blow the socks off of anyone who tastes it!
Thank you for sharing this recipe with the world, Timothy!!
Maya!! What an incredible review. Thank you so much for your helpful insight and praise. It means the world. So happy to have you here and please tell the parents hello for me. xoxo t
As someone from South Louisiana, this recipe is everything!!! I’m so excited to see it on the blog – gives me a wealth of extra tricks and pointers. I’ll definitely be trying to find some Louisiana Popcorn Rice to try with it next.;) My husband and I have a tradition of serving gumbo to a huge household of friends and family on Christmas Eve. We always offer a traditional chicken and sausage as well as my favorite red bean and okra gumbo, ALWAYS with potato salad (vegan version for me). I cannot wait to add your recipe to the gumbo mix this holiday and see the responses! Thanks so much for sharing your talent and this treasure of a recipe with all of us.
Also, I’d love to hear your opinion on file’. I know you mention it briefly in your post, but it’s not included in the recipe even as a garnish. My grandparents would sometimes sprinkle some on top of their bowl along with hot sauce and pickled peppers. Just wondering your take on it?
Hello Erin! Thank you so much for this lovely comment. It makes me so happy to read! In regards to filé, I love it! The reason I don’t make a huge emphasis on it is because it is kind of hard to find and so I didn’t want to add one more thing to the list that would make a reader feel defeated. My mama also did not really use it growing up, so I never got in the habit of using it. It wasn’t until I realized that it was ground sassafrass leaves (later on in life) that I became excited. I love sassafrass root and the leaves are the host plant to the spicebush swallowtail, a beautiful butterfly. So I think it is really cool and I am working on a new recipe that will explore filé more! Stay tuned!
You inspired me to make my first ever roux. Thanks for another great recipe!
This makes me so happy to read!! The first roux is the most intimidating. From there, it gets easier and easier!
This Gumbo is beyond phenomenal! I did not make any changes to recipe and the flavors came together spot-on perfect. My meat eating husband chose this over his pork barbecue and that says a lot! I am the proud owner of your cookbook and I’ve made several recipes — all totally scrumptious! Thank you for sharing your talents with those of us who need some help in the kitchen. I’d give this recipe 10 stars if I could😋😋😋
Ida! Thank you so much for leaving a review here. It means the world and I am so happy to hear that this is husband approved! Thanks for the love and happy cooking.
Hi. I made your gumbo last weekend for the family. It was a huge hit! The depth of flavors and the heartiness make this really special. Thanks for sharing your recipe!
Hi Bruce! Thanks for letting me know, so happy y’all enjoyed the recipe!
Hi Timothy! I just want to say this recipe is by far my FAVORITE to make! It’s so good and full of flavor. My first time making gumbo was when I purchased your cookbook. Your instructions were super easy and everything turned out great! I didn’t even burn my roux as a first timer! 😊 I will be making this again for the fall/winter! If you’re thinking about making this, do it! – Taryn from IG.
Hi Taryn! Thank you so much for the lovely comment!! I am so happy you like the recipe. That makes me very happy to hear. Happy cooking and gardening!
A soul-filling meal. I’ve been cooking from the MV cookbook for years, and always looked at the gumbo wistfully, thinking, “one day…” (I was a bit intimidated). One day finally came, because our first-ever okra plant was ready! I needn’t have been intimated. Timothy walks you gracefully through all the steps. It was my first time going beyond a blonde roux, and I achieved a beautiful dark chocolate (definitely beyond the coffee-with-a-splash-of-cream noted here – I didn’t read this until now) in just about 15 minutes on the dot.
I’m die-hard for peanut oil (because of this cookbook, especially the crowd-favorite fried pickles), and opted for the vegetable Better Than Bouillon but I’m soooo curious now to try it with the no-chicken! What else… I personally added a jalapeno and two serranos (all minced) to my trinity <3
I made the Creole rice to go with (a recipe worth the price of the cookbook), and Creole-d up the spices in Isa Chandra Moskowitz's seitan sausages to add a little protein on top. Absolute vegan gumbo heaven. "It makes a lot," Timothy says… but my spouse and I will have no trouble devouring this. Honestly, I'm already trying to brainstorm how I could possibly double it for a big family Tgiving/Xmas Eve sitch, since the roux and veggies push the limits of my LARGE cast-iron….Two rouxs at the same time, with two people working simultaneously?? Ahhhh
Question for Timothy, if he sees this: What do you think about red beans in gumbo? Feels like it'd be an easy protein option and would go well. (And thank you for your amazing recipes and always being such a light on Instagram!)
Katie! What a fabulous message to read! I am so tickled to hear that you are enjoying the book and that you love the creole rice. And to think that you were able to make a gorgeous dark roux for your first gumbo is fantastic. I do think that red beans or black-eyed peas would be very nice in gumbo and I approve! Some traditionalists might roll their eyes but who cares! You sound like a foodie so I trust your intuition. Thanks for being here. I cannot wait for you to see the new book! Lots of love, T
Your will likely want to curl up and die when I ask this, but is it possible to make this without onion or garlic? If so, is there something that can be substituted (cannot do leeks either) or should I just not even try? I have your book but have hesitated in making this despite how amazing it looks because onion seems pretty crucial.
Hi there! I do think you can make this without onions or garlic! I would just double up on the green peppers and celery. Although not the same, I still think the results will be delicious. The only replacement I have every heard of for onions and garlic is asafoetida, which you could use but I don’t think it’s necessary. Enjoy!
Thank you! I am definitely going to give it a try then. Where is that amazing olive wood flat spatula from that you feature in the photos?
Williams-Sonoma!
Made this tonight and it was delicious. Tasted just like the Gumbo from my childhood. Thank you for creating a yummy vegan version of Gumbo!
Well, that is fantastic to hear! Thank you so much! Very happy it took you back.
I had been looking forward to making this recipe all day long, and it exceeded all of the expectations I had! This gumbo is so luxurious and worth the effort! I’m so glad I have so many leftovers. Thank you for my new Go-To!
Rachel! This makes me oh so happy to hear. Thank you for being here and letting me know. And yay to leftovers- it freezes beautifully! Enjoy and thanks again.
I love traditional sausage and chicken gumbo. mine is the best. made this for a few of my friends and it was a real hit.. this gumbo will be one of my favorites from now on. g
great dish. I love it
Wow, Doug! This comment made my day. I worked really hard on this recipe and hoped it would make others happy. Thank you for letting me know.
I made this with my step father who’s from Louisiana and loves gumbo. We all loved it! He’s not vegan but will happily eat vegan when he’s with me and he was very impressed with the great flavors and textures. We used Beyond sausage (hot Italian and sweet Italian) and we browned them first. Thanks so much for this recipe! We will definitely make this many times to come.
Aww, this makes me so very happy to read. Very awesome that your step father enjoyed it! Thank you for letting me know, Lorissa!
I made this tonight for mardis gras for an omnivore crowd and they LOVED it. I used trumpet mushroom scallops (they were, along with so many of these ingredients, most affordable at the local asian market). Even with adding 3 corn cobs, everything fit in my 6 quart instant pot. At step 6, I cooked everything for 30 minutes on the “soup” setting on low pressure. At step 7, another 10 minutes on the same setting cooked everything to perfection. I used the baked rice recipe linked here which was also a hit. I can’t even describe the joy I felt being absolutely gluttonous together without eating a single animal product!
Kat! This comment has made my night. What a lovely way to wrap up Mardi Gras this year. So thrilled to hear the recipe worked well for you and that everyone enjoyed it. It truly makes me so happy to hear. And cheers to enjoying comfort food with no animals. Thanks again. xo t
So delicious! Phenomenal recipe. Five stars! It’s been awhile since this west-coaster made gumbo and we are (mostly) vegan now, so I was skeptical. Really great recipe and helpful steps for all to follow. (I added 1/2 bag of soy curls for protein and shitakes for meaty texture, doubled the onions, added more fresh parsley and thyme and added hot peppers), Keep up the excellent recipe development!
Katelyn! This made me SO happy to read. Thank you for the lovely and glowing review. It made my night! I will certainly keep sharing. A lasagna recipe is coming out soon! Happy cooking.