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Vegan Gumbo

  • 15 min
    Prep Time
  • 1 hr 30 min
    Total Time
  • 6 people
  • 407 per 1 serving


  • 1 tablespoon olive oil
  • 2 cups carrot, diced
  • 2 cups bell pepper, diced
  • 1 cup celery, diced
  • 1 cup white onion, diced
  • 5 cloves garlic, minced
  • 2 jalapeño pepper, seeded and minced
  • 3 tablespoons Cajun seasoning (see below)
  • 1 can (about 28 ounces) diced fire roasted tomatoes
  • 1 cup vegetable broth (may need more)
  • 2 cups cooked long grain white rice (for serving)
  • 4 tablespoons vegan butter (or regular butter if not dairy-free)
  • 1/4 cup all purpose flour
  • 1/4 teaspoon salt plus more to taste
  • 1 cup Pacific Foods™ Organic Soy Unsweetened Original Plant-Based Beverage
  • 1 can (about 15 ounces) kidney beans
  • 2 vegan kielbasa sausage (optional)


  • Step 1

    Heat the olive oil in a large pot over medium heat. Add the carrots, bell peppers, celery, onion, garlic and jalapeño peppers and saute for 10 to 15 minutes until vegetables are very soft, stirring often. 

  • Step 2

    Add in the Cajun seasoning and stir until combined, letting the spices bloom about 30 seconds. Add in the tomatoes, broth and bring to a boil, then reduce heat to low and cover, letting simmer for 45 minutes, stirring occasionally. 

  • Step 3

    Right before the gumbo is almost done simmering, cook the rice and make the roux. Melt the butter over medium heat and add in the flour, then stir and cook until flour is golden brown and slightly toasted. Add in the salt and whisk until very smooth and not grainy. Keep whisking, adding in the soy milk, a little at a time, until completely incorporated and then simmer until thickened, about 5 minutes 

  • Step 4

    Add the roux to the gumbo, stirring to combine, then add in the beans and the sausage, if using. Let simmer for another 10 to 15 minutes, adding more broth if needed/desired. Season to taste, adding more salt/pepper/cayenne as you want. Serve over rice! 


  • If you don't have Cajun seasoning, use this: 1 teaspoon ground black pepper, 1/2 teaspoon garlic powder, 1 tablespoon paprika, 1 teaspoon salt, 1/2 teaspoon onion powder, 1/2 teaspoon cayenne pepper, 1/2 teaspoon dried thyme, 1 teaspoon oregano. I originally made this gumbo with vegan kielbasa sausage, but it's so hard to find that I decided to make it optional. If you can find it it's super yummy! Add it in when you add in the kidney beans and heat until warmed through. You can also brown it before adding, if you want extra flavor.
Calories 407
Total Fat 14 g
Sat. Fat 6.2 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1163 mg
Total Carb 50 g
Dietary Fiber 9 g
Sugar 10 g
Protein 17 g
Vitamin D 0 %DV
Calcium 9 %DV
Iron 18 %DV
Potassium 24 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.