Vegan Gumbo

Prep time: 30 min

Cook time: 50 min

Servings: 6-8


  • 1/2 cup vegan butter (or oil)

  • 2/3 cup all-purpose flour (GF flour)

  • 1 red bell pepper, diced

  • 2 celery stalks, diced

  • 1 onion, diced

  • 1 cup fresh or frozen chopped okra

  • 5 cloves garlic, minced

  • 3 cups LOW SODIUM vegetable stock

  • 1 (14 oz) can fire-roasted tomatoes

  • 2 tsp Creole or Cajun seasoning

  • 1/2 tsp dried thyme

  • 1/2 tsp cayenne, or more/less to taste

  • 1 bay leaf

  • salt and black pepper, to taste

  • 4 Beyond Meats sausage (hot or mild), sliced

  • 1/2-pound vegan shrimp (Optional)


  1. Heat butter in a large heavy-bottomed Dutch oven or pot over medium-high heat until melted. Whisk in flour until combined.

  2. Continue to cook, stirring constantly, for about 20 minutes, or until the roux mixture reaches a dark amber-brown color. Keep a very close eye on the roux at all times, turning the heat down a bit if it seems to be cooking too quickly or starts to faintly smell burnt.

  3. Once the roux is ready, immediately stir in the bell peppers, celery, onion, okra, and garlic until combined. Continue to cook, stirring every

  4. 10-15 seconds. Add the sausage and continue to cook until the vegetables have softened; about 5 minutes.

  5. Stir in the vegetable stock gradually until the broth is smooth. Then add in the tomatoes, seasoning, thyme, cayenne, and bay leaf. Stir until combined and continue cooking until the soup reaches a simmer.

  6. Reduce heat to medium-low. If using vegan shrimp add it in at this point and let the gumbo continue to simmer for 5-10 minutes, or until the vegetables and shrimps are tender. Taste, and season with extra salt, pepper, and/or cayenne if needed.

  7. Serve warm over rice and enjoy!

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