Vegan Gumbo With Okra & Veggies – A Cozy, Flavor-Packed Stew

If you love a deep, savory stew with loads of texture and warmth, this vegan gumbo will hit the spot. It’s built on a rich roux, layered with classic aromatics, and filled with okra, hearty vegetables, and spices that bring real Louisiana spirit. No meat or seafood needed—just bold flavor and satisfying comfort in every spoonful.

It’s great for weeknights, meal prep, or feeding a crowd. Serve it over rice, and you’ve got a complete meal that tastes even better the next day.

Vegan Gumbo With Okra & Veggies - A Cozy, Flavor-Packed Stew

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• Oil & Roux 1/3 cup neutral oil (avocado, canola, or light olive)
• 1/3 cup all-purpose flour (or gluten-free all-purpose blend)
• Aromatics 1 large yellow onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• Veggies & Add-Ins 2 cups okra, sliced (fresh or frozen)
• 8 oz mushrooms, sliced (cremini or button)
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) kidney beans or black-eyed peas, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• Liquids 4 cups vegetable broth (low-sodium)
• 1 cup water (as needed)
• Seasonings 2 bay leaves
• 1–2 teaspoons smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2–1 teaspoon cayenne pepper (to taste)
• 1 teaspoon ground black pepper
• 1–1.5 teaspoons kosher salt (adjust to taste)
• 1 tablespoon soy sauce or tamari (umami boost)
• 1 tablespoon apple cider vinegar or lemon juice (brightness)
• Optional: 1 teaspoon filé powder (for finishing)
• For Serving Cooked white or brown rice
• Chopped parsley or green onions
• Hot sauce, to taste

Method

 

1. Prep the vegetables. Dice the onion, bell pepper, and celery. Slice the mushrooms and okra. Mince the garlic. Rinse and drain the beans.
2. Make the roux. In a heavy pot or Dutch oven, heat the oil over medium heat. Whisk in the flour and cook, stirring constantly, until the roux turns a deep peanut-butter brown, 12–18 minutes. Keep it moving so it doesn’t burn.
3. Add the aromatics. Stir in onion, bell pepper, and celery. Cook 5–7 minutes until softened and fragrant. Add garlic and cook 1 minute more.
4. Build the base. Add mushrooms and cook until they release their moisture, about 4–5 minutes. Stir in smoked paprika, thyme, oregano, cayenne, black pepper, and salt. Toast the spices for 30 seconds.
5. Deglaze and simmer. Pour in the diced tomatoes with their juices and the vegetable broth. Add bay leaves and soy sauce. Bring to a gentle boil, then reduce to a simmer for 15 minutes.
6. Add okra, beans, and corn. Stir in okra, beans, and corn. Simmer another 15–20 minutes, stirring occasionally, until the flavors meld and the okra is tender. If it gets too thick, add up to 1 cup water to reach your preferred consistency.
7. Finish the pot. Remove bay leaves. Stir in apple cider vinegar or lemon juice. Taste and adjust salt, heat, and acidity. If using, sprinkle in filé powder off heat for aroma and gentle thickening.
8. Serve. Spoon over warm rice. Top with chopped parsley or green onions and a dash of hot sauce.

What Makes This Recipe So Good

• Deep, authentic flavor: A dark, toasty roux creates that signature gumbo richness without animal products.
• Hearty and filling: Okra, mushrooms, peppers, and beans make it substantial enough for dinner.
• Budget-friendly: Mostly pantry ingredients and affordable veggies keep costs low.
• Flexible: Easy to tweak with whatever vegetables or plant-based proteins you have on hand.
• Meal-prep superstar: Tastes better the next day and freezes beautifully.

Shopping List

• Oil & Roux
  • 1/3 cup neutral oil (avocado, canola, or light olive)
  • 1/3 cup all-purpose flour (or gluten-free all-purpose blend)
• Aromatics
  • 1 large yellow onion, diced
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
• Veggies & Add-Ins
  • 2 cups okra, sliced (fresh or frozen)
  • 8 oz mushrooms, sliced (cremini or button)
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (15 oz) kidney beans or black-eyed peas, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
• Liquids
  • 4 cups vegetable broth (low-sodium)
  • 1 cup water (as needed)
• Seasonings
  • 2 bay leaves
  • 1–2 teaspoons smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2–1 teaspoon cayenne pepper (to taste)
  • 1 teaspoon ground black pepper
  • 1–1.5 teaspoons kosher salt (adjust to taste)
  • 1 tablespoon soy sauce or tamari (umami boost)
  • 1 tablespoon apple cider vinegar or lemon juice (brightness)
  • Optional: 1 teaspoon filé powder (for finishing)
• For Serving
  • Cooked white or brown rice
  • Chopped parsley or green onions
  • Hot sauce, to taste

Instructions

1. Prep the vegetables. Dice the onion, bell pepper, and celery. Slice the mushrooms and okra.

   Mince the garlic. Rinse and drain the beans.

2. Make the roux. In a heavy pot or Dutch oven, heat the oil over medium heat. Whisk in the flour and cook, stirring constantly, until the roux turns a deep peanut-butter brown, 12–18 minutes.

   Keep it moving so it doesn’t burn.

3. Add the aromatics. Stir in onion, bell pepper, and celery. Cook 5–7 minutes until softened and fragrant. Add garlic and cook 1 minute more.
4. Build the base. Add mushrooms and cook until they release their moisture, about 4–5 minutes.

   Stir in smoked paprika, thyme, oregano, cayenne, black pepper, and salt. Toast the spices for 30 seconds.

5. Deglaze and simmer. Pour in the diced tomatoes with their juices and the vegetable broth. Add bay leaves and soy sauce.

   Bring to a gentle boil, then reduce to a simmer for 15 minutes.

6. Add okra, beans, and corn. Stir in okra, beans, and corn. Simmer another 15–20 minutes, stirring occasionally, until the flavors meld and the okra is tender. If it gets too thick, add up to 1 cup water to reach your preferred consistency.
7. Finish the pot. Remove bay leaves.

   Stir in apple cider vinegar or lemon juice. Taste and adjust salt, heat, and acidity. If using, sprinkle in filé powder off heat for aroma and gentle thickening.

8. Serve. Spoon over warm rice.

   Top with chopped parsley or green onions and a dash of hot sauce.

Storage Instructions

• Refrigerator: Cool completely, then store in airtight containers for up to 4 days. The flavors deepen by day two.
• Freezer: Freeze in portions for up to 3 months. Leave some headspace for expansion.
• Reheating: Warm gently on the stove over medium-low heat, adding a splash of water or broth if thick.

  Stir occasionally to prevent sticking.

• Rice: Store rice separately to keep texture. Reheat rice with a sprinkle of water to steam it back to life.

Why This is Good for You

• Fiber-rich: Beans, okra, and vegetables support digestion and steady energy.
• Plant-based protein: Beans and mushrooms add satisfying protein without saturated fat.
• Micronutrient-packed: Okra brings vitamin C and folate, while tomatoes deliver lycopene. Peppers and celery add antioxidants and hydration.
• Lower sodium potential: Using low-sodium broth and controlling salt keeps it heart-friendly.
• Healthy fats: A measured amount of oil in the roux supports satiety and flavor.

Pitfalls to Watch Out For

• Burning the roux: This is the main risk.

  Stir constantly and lower the heat if it darkens too fast. If it smells acrid, start over.

• Skipping the simmer: Gumbo needs time to develop depth. Rushing leaves it flat.
• Over-salting early: Broth reduces as it simmers.

  Season lightly at first, then adjust at the end.

• Gummy okra texture: Simmer gently and avoid over-stirring once okra is in. Acidity at the end helps balance texture.
• Too thick or too thin: Add water or broth if it’s pasty; simmer uncovered longer if it’s watery.

Recipe Variations

• Spicy Andouille-Style: Add sliced plant-based andouille sausage when sautéing the aromatics. Increase cayenne and smoked paprika for extra kick.
• Creole-Style Tomato Lean: Use two cans of diced tomatoes and reduce broth by 1 cup for a brighter, tomato-forward gumbo.
• Green Gumbo (Gumbo Z’Herbes-Inspired): Add chopped greens like kale, mustard greens, and spinach.

  Simmer until tender for an earthy twist.

• Okra-Free Route: If you don’t like okra, skip it and thicken with a bit more roux or a teaspoon of filé powder at the end.
• Protein Boost: Stir in cubed extra-firm tofu, tempeh, or chickpeas during the final simmer.
• Gluten-Free: Use a gluten-free all-purpose flour for the roux and tamari instead of soy sauce.
• Low-Oil Option: Make a “dry roux” by toasting flour in the oven (375°F, 25–35 minutes, stirring) and whisking it into warm broth. Not as glossy, but effective.

FAQ

Can I make this without a roux?

Yes. Use the dry roux method or rely on okra and a small amount of filé powder for thickening.

The flavor will be lighter, but still delicious.

What’s the best way to avoid slimy okra?

Slice it evenly and simmer gently. Adding acidity at the end and not over-stirring helps. If using frozen okra, add it directly from frozen to reduce mucilage.

Is filé powder necessary?

No, but it adds a lovely, earthy aroma and a subtle thickening.

Use it off heat at the very end to avoid bitterness.

Can I use different beans?

Absolutely. Kidney beans, black-eyed peas, chickpeas, or white beans all work. Choose what you like or what you have.

How spicy is this gumbo?

It’s medium by default.

Adjust cayenne and hot sauce to taste. For kid-friendly, start with a pinch and add more at the table.

What rice should I serve with gumbo?

White long-grain rice is classic, but brown rice, cauliflower rice, or even crusty bread work well. Keep it simple and let the gumbo shine.

Can I make this in a slow cooker?

Yes, but make the roux on the stove first.

Then transfer everything to the slow cooker and cook on Low for 4–6 hours. Add filé powder, vinegar, and final seasoning at the end.

In Conclusion

Vegan Gumbo with Okra & Veggies brings cozy comfort, deep flavor, and real weeknight practicality. With a well-made roux, a colorful mix of vegetables, and just the right spice, you get a bowl that feels both hearty and fresh.

It’s easy to customize, friendly on the budget, and even better the next day. Keep this recipe in your rotation, and you’ll always have a go-to pot of goodness ready to share.