This amazing Vegan Gumbo Recipe is my new family favorite recipe and we just can't get enough of it. It will definitely be your family's favorite! A flavorful vegan version of the popular Louisiana dish, made with Soy Curls and vegan sausage smothered in a rich and creamy roux with onion, celery, bell peppers, and okra served over a bed of brown rice and my Southern Style Mixed Greens.
It kind of reminds me of my Smothered Tofu recipe, but with the addition of veggies along with protein and more flavor components. To make this recipe, I was first inspired by my friend Adrienne who was born in New Orleans and she shared a photo of her version of the original dish.
Her photo had chicken and sausage from what I recognize and looking at the photo inspired me to create a vegan version. I knew with the over 500 percent of people transitioning to a vegan diet, that many of them from areas here in the south are still craving for their favorite dishes and wondering how they could still enjoy the flavors and the textures.
So this recipe is dedicated to all my transitioning vegan readers and those who are seasoned and are looking to try something new that's full of flavor and just mind-blowing.
For that reason, I chose to use Soy Curls to replicate the chicken and Tofu Pups to replace the sausage. You can substitute seasoned jackfruit that is first baked for the chicken or any of the vegan chicken on the market or even tofu cubes.
You can substitute with the many vegan sausages that are on the market, this one looks very promising. I'm also gluten-free that's why I used Tofu Pups plus that is what I had on hand. For those who are vegan but not gluten-free, these Field Roast Sausages are one of the best on the market and they are popular here in the USA that even Walmart carries them. This recipe is so flavorful that it will be the most forgiving, so you could even use beans instead.
This recipe is simple to make but the flavor is mind-blowing! I first made a roux using gluten-free flour and olive oil.This is the most technical part of making the dish and the rest is easy peasy.
I used vegetable bouillon plus water to make my vegetable broth, some great ones online here or check at your local health food store. You can substitute vegetable broth. I used fresh okra, but you could substitute with frozen.
Oh yes, I just remembered that I also made my own Creole seasoning, so you can either use store bought or try my recipe below.
- 193 kcal / 807 kJ
- 11 g
- 11 g
- 14 g
- 2 cups Butler Soy Curls™, soaked in warm water 15 minutes
- 1 1/2 tablespoons Bragg's liquid aminos
- 1 teaspoon onion powder
- 1 teaspoon baking powder
For the base
- 1 tablespoon nutritional yeast flakes, yeast flakes
- 1/2 onion chopped
- 4 cloves garlic, minced
- 2 stalks celery, chopped
- 1 cup bell pepper, chopped
- 2 green onion, chopped
- 4 cups vegetable broth, ( I used 2 vegetable bouillon plus 4 cups water)
- 14 oz can diced tomatoes
- 2 teaspoons Creole seasoning
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon dried basil leaves
- 1/4-1/2 teaspoon Cayenne pepper
- 1 bay leaf
- 4 vegan sausages, cut diagonally
- 2 cups okras, ends trimmed and thickly sliced
- 1 h
- Ready in:
- 1 h 25 min
To Prepare Soycurls
Preheat oven 400 degrees F. Drain soy curls and toss with Bragg's liquid aminos, onion powder, garlic in a large bowl.
Transfer to a parchment lined a baking sheet that is lightly greased and bake for 25 minutes turning halfway or until soy curls are crisp on the edges and golden brown. Meanwhile, prepare the roux.
To Prepare Roux
Heat oil over medium heat in a large saucepan, add flour and stir to prevent clumping. Keep stirring constantly and cook for about 10 minutes or until roux is brown.
Once you have achieved that brown color, add the yeast flakes, onion, garlic, celery, bell pepper, green onion and cook for about 5 minutes stirring constantly.
Stir in vegetable broth, diced tomatoes, Creole seasoning, thyme, parsley, basil, cayenne pepper, and bay leaf. Bring to boil stirring, allow to thicken and for flavors to blend, about 10 minutes.
Meanwhile, lightly saute chopped sausages in a skillet until brown. Add okra, sausage, and soy curls to the base and cook for 10 more minutes or until okra is tender. Delicious served over brown rice.
Homemade Creole Seasoning
Combine dry seasoning in a ball jar with a tight fitting lid.
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