Vegan Gumbo That’ll Warm You Right Up
This hearty vegan gumbo with gram flour roux, sweet potato, and okra delivers authentic Louisiana flavor. Ready in under an hour—perfect gluten-free comfort!
You know what? There’s something magical about a steaming bowl of gumbo on a chilly evening. I’ll never forget the first time I attempted making this warming winter stew without any meat or traditional roux—my Southern-raised neighbor was skeptical, to say the least!
But here’s the beautiful secret: vegan gumbo is absolutely real, and it’s just as soul-satisfying as the original. Using gram flour instead of wheat creates a naturally gluten-free plant-based base that’s nutty, rich, and absolutely delicious. Plus, this version comes together in under an hour, which is perfect for busy weeknights when you need serious hearty comfort without the fuss.
This vegan gumbo recipe gives you all those deep, smoky Creole flavors you’re craving—think tender sweet potato, perfectly spiced black-eyed peas, and that signature okra texture. Whether you’re plant-based, gluten-free, or just trying to eat more veggies, this bowl will make you feel like you’re sitting on a front porch in Louisiana.
Table of Contents
Ingredients
| For the Gumbo | Amount |
|---|---|
| Rapeseed oil | 2 tbsp |
| Gram flour (chickpea flour) | 2½ tbsp |
| Celery | 2 stalks, finely diced |
| Large red onion | 1, finely chopped |
| Red pepper | 1, roughly chopped |
| Garlic cloves | 2, crushed |
| Chopped tomatoes (tinned) | 400g |
| Fresh gluten-free vegetable stock | 850ml |
| Sweet potato | 500g, peeled and cut into 2-3cm chunks |
| Black-eyed peas (tinned) | 400g, drained and rinsed |
| Okra | 175g, trimmed and chopped into 2cm pieces |
| Bay leaves | 2 |
| Flat-leaf parsley | Small handful, roughly chopped |
| Steamed brown rice | 600g, to serve |
| Creole Seasoning | Amount |
|---|---|
| Smoked paprika | 2½ tbsp |
| Onion powder | 1½ tbsp |
| Garlic powder | 1½ tbsp |
| Whole black peppercorns | Ground to make ½ tbsp |
| Ground white pepper | ½ tbsp |
| Dried parsley | ½ tbsp |
| Dried oregano | ½ tbsp |
| Dried thyme | ½ tbsp |
| Cayenne pepper | ¼ tsp |
Instructions
Step 1: Make Your Creole Seasoning Combine all the Creole seasoning ingredients in a small bowl and mix thoroughly. Transfer this aromatic blend to a small jar with a tight-fitting lid. Store it in a cool, dry spot away from direct sunlight, and it’ll stay fresh for up to six months—perfect for future batches of this vegan gumbo!
Step 2: Create the Gram Flour Roux Add the rapeseed oil and gram flour to a large, deep pan. Whisk them together constantly over low heat for 2-3 minutes, watching as the mixture thickens and transforms into a gorgeous dark caramel color. This gluten-free plant-based roux is the foundation of your gumbo’s rich flavor, so don’t rush it!
Step 3: Build the Flavor Base Toss in the celery, onion, red pepper, and garlic, seasoning generously with salt. Sauté for 8-10 minutes until the vegetables soften and become fragrant. Stir in 3 teaspoons of your homemade Creole seasoning and cook for 30 seconds until it smells absolutely incredible, then add the chopped tomatoes and cook for another minute.
Step 4: Simmer Your Warming Winter Stew Pour in the vegetable stock, then add the sweet potato chunks, black-eyed peas, okra, and bay leaves. Bring everything to a rolling boil, then reduce the heat and let it simmer uncovered for 30 minutes. The sweet potato should be fork-tender, the liquid slightly reduced, and the whole pot smelling like heaven. Taste and adjust the seasoning, then serve over fluffy steamed rice with a generous scatter of fresh parsley on top.
Substitutions
Swap the Gram Flour: If you don’t have gram flour on hand, you can use a gluten-free all-purpose flour blend instead. Just whisk it with the oil the same way to create your roux, though the flavor will be slightly less nutty. For the most authentic taste in your vegan gumbo, though, gram flour is worth seeking out!
Change Up the Vegetables: Feel free to use whatever sturdy vegetables you have available. Butternut squash works beautifully in place of sweet potato, and green beans can stand in for okra if you’re not a fan of its texture. Just keep the cooking times similar so everything gets tender without turning mushy.
Try Different Beans: Black-eyed peas are traditional, but kidney beans, butter beans, or even chickpeas bring their own delicious character to this hearty comfort bowl. Just make sure they’re well-drained and rinsed before adding them in!
Troubleshooting
Roux Burning or Getting Too Dark: Watch your heat carefully during step 2—if the gram flour mixture starts smoking or smelling burnt, it’s too hot. Lower the temperature immediately and keep whisking constantly. A proper roux should smell toasty and nutty, not acrid.
Gumbo Too Thick: This warming winter stew should have a nice, spoonable consistency, but if yours gets too thick during simmering, just add a splash more vegetable stock. Stir it in gradually until you reach your preferred texture. Remember, it’ll thicken slightly as it cools!
Not Enough Spice: Everyone’s heat tolerance is different, so feel free to adjust the cayenne pepper in your Creole seasoning. Start with the ¼ teaspoon called for, then add more to individual bowls if you want extra kick. You can always add heat, but you can’t take it away!
Okra Getting Slimy: Well… okra does have a naturally viscous quality that some folks love and others aren’t crazy about. To minimize this, make sure you’re cutting it into larger 2cm pieces rather than thin slices. The briefer cooking time also helps keep it from getting too gummy.
Storage & Meal Prep
This vegan gumbo actually tastes even better the next day after all those flavors have had time to mingle and deepen. Store it in an airtight container in the fridge for up to 4 days, keeping the rice separate so it doesn’t absorb all the liquid. Just reheat individual portions on the stovetop or in the microwave, adding a splash of water or stock if needed.
For meal prep champions, this gluten-free plant-based recipe is a dream. Make a big batch on Sunday and portion it into containers for easy weekday lunches. You can even freeze the gumbo (without the rice) for up to 3 months—just thaw overnight in the fridge before reheating.
Serving Suggestions
Serve your vegan gumbo over steamed brown rice, white rice, or even cauliflower rice for a lower-carb option. A sprinkle of fresh parsley adds brightness, and some hot sauce on the side lets everyone customize their heat level. I love adding a squeeze of fresh lemon juice right before eating—it really makes all those Creole spices pop!
For a complete meal, pair this hearty comfort bowl with some crusty gluten-free bread for dipping or a simple side salad with a tangy vinaigrette. It’s also fantastic served alongside our crispy deviled eggs recipe for a fun Louisiana-inspired spread, especially during Mardi Gras celebrations!
Variations
Kid-Friendly Version: Reduce or omit the cayenne pepper in the Creole seasoning blend to make this warming winter stew more palatable for little ones. You can always offer hot sauce on the side for adults who want extra spice. Kids often love the sweet potato chunks and the fun of mixing everything together with their rice!
Protein-Packed Addition: While this vegan gumbo is already loaded with protein from the black-eyed peas, you can add some cubed firm tofu or tempeh in the last 10 minutes of cooking. It’ll soak up all those incredible flavors and make the dish even more filling. Some folks also love adding plant-based sausage for extra heartiness!
Cajun-Style Twist: For a slightly different flavor profile, add a tablespoon of vegan Worcestershire sauce and a teaspoon of hot sauce directly to the pot. This deepens the savory notes and gives your gluten-free plant-based gumbo even more of that authentic Louisiana character. Man, oh man, is it good!
Vegan Gumbo That’ll Warm You Right Up FAQs
Is there such a thing as vegan gumbo?
Absolutely! Traditional gumbo can easily be adapted to be plant-based by swapping meat and seafood for hearty vegetables, beans, and plant proteins. This version uses sweet potato, black-eyed peas, and okra to create a warming winter stew that’s just as satisfying and flavorful as any traditional recipe.
What are the two rules of gumbo?
The classic rules are: first, you must have a roux (that’s your thickened flour and fat base), and second, you need either okra or filé powder for thickening and authentic flavor. Our vegan gumbo honors both traditions with a gram flour roux and plenty of okra, making it naturally gluten-free while staying true to Louisiana roots!
Can you eat gumbo without meat?
You absolutely can! Gumbo is incredibly versatile, and vegetable-based versions have been around for ages, especially during Lenten season in Louisiana. This hearty comfort recipe proves that beans, vegetables, and the right spices create a deeply satisfying bowl that doesn’t need meat to shine.
What is gumbo?
Gumbo is a rich, flavorful stew that originated in Louisiana, blending West African, French, Spanish, and Native American influences. It typically features a roux base, the “holy trinity” of celery, onion, and bell pepper, plus proteins and vegetables simmered in stock. Our gluten-free plant-based version captures all that soulful complexity in every spoonful!
What is surprisingly not vegan?
Many seemingly plant-based foods contain hidden animal products—Worcestershire sauce often has anchovies, some sugars are processed with bone char, and even some vegetable stocks contain animal derivatives. That’s why this recipe specifies fresh gluten-free vegetable stock and keeps everything clearly plant-based from the start, so you can enjoy your vegan gumbo worry-free!
This warming bowl of vegan gumbo brings all the cozy comfort and bold flavors you’d expect from Louisiana cooking, without any of the gluten or animal products. It’s nourishing, satisfying, and proof that plant-based eating can be absolutely delicious!
If you’re looking for more gluten-free plant-based inspiration, check out our light and fresh shrimp and asparagus skillet or try our vibrant strawberry rhubarb chia jam for a sweet treat. Happy cooking, friend!
Vegan Gumbo That’ll Warm You Right Up
Equipment
- Large deep pan
- Whisk
- Small bowl
- Small jar
Ingredients
For the Gumbo
- 2 tbsp rapeseed oil
- 2½ tbsp gram flour chickpea flour
- 2 stalks celery finely diced
- 1 large red onion finely chopped
- 1 red pepper roughly chopped
- 2 cloves garlic crushed
- 400 g chopped tomatoes tinned
- 850 ml fresh gluten-free vegetable stock
- 500 g sweet potato peeled and cut into 2-3cm chunks
- 400 g black-eyed peas tinned, drained and rinsed
- 175 g okra trimmed and chopped into 2cm pieces
- 2 bay leaves
- 1 small handful flat-leaf parsley roughly chopped
- 600 g steamed brown rice to serve
Creole Seasoning
- 2½ tbsp smoked paprika
- 1½ tbsp onion powder
- 1½ tbsp garlic powder
- ½ tbsp ground black peppercorns
- ½ tbsp ground white pepper
- ½ tbsp dried parsley
- ½ tbsp dried oregano
- ½ tbsp dried thyme
- ¼ tsp cayenne pepper
Instructions
- Combine all the Creole seasoning ingredients in a small bowl and mix thoroughly. Transfer this aromatic blend to a small jar with a tight-fitting lid. Store it in a cool, dry spot away from direct sunlight, and it’ll stay fresh for up to six months—perfect for future batches of this vegan gumbo!
- Add the rapeseed oil and gram flour to a large, deep pan. Whisk them together constantly over low heat for 2-3 minutes, watching as the mixture thickens and transforms into a gorgeous dark caramel color. This gluten-free plant-based roux is the foundation of your gumbo’s rich flavor, so don’t rush it!
- Toss in the celery, onion, red pepper, and garlic, seasoning generously with salt. Sauté for 8-10 minutes until the vegetables soften and become fragrant. Stir in 3 teaspoons of your homemade Creole seasoning and cook for 30 seconds until it smells absolutely incredible, then add the chopped tomatoes and cook for another minute.
- Pour in the vegetable stock, then add the sweet potato chunks, black-eyed peas, okra, and bay leaves. Bring everything to a rolling boil, then reduce the heat and let it simmer uncovered for 30 minutes. The sweet potato should be fork-tender, the liquid slightly reduced, and the whole pot smelling like heaven. Taste and adjust the seasoning, then serve over fluffy steamed rice with a generous scatter of fresh parsley on top.
