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A large bowl of vegan gumbo that's also gluten free, served with brown rice on a wooden table
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4.88 from 58 votes

Vegan Gumbo

This delicious, gluten-free vegan gumbo has no added fats, and it is packed with delicious beans, okra, mushrooms, thyme and sage. Serve the gumbo with brown rice for a tasty and healthy meal. A soy-free recipe.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course/Curry
Cuisine: gluten-free, Louisiana, nut-free, Vegan
Diet: Vegan, Vegetarian
Keyword: Vegan Gumbo
Servings: 8 servings
Calories: 122kcal


  • 2 tbsp brown rice flour
  • 1 large onion (finely diced)
  • 6 cloves garlic (finely minced)
  • 1 green bell pepper (finely diced)
  • 2 carrots (cut into rounds)
  • 2 cups button mushrooms or crimini mushrooms (sliced)
  • 2 cups frozen or fresh okra (cut into rings)
  • 1 cup pureed tomatoes
  • 3 cups canned red beans,, (If using dry beans, start with 1 cup of beans, soak them overnight, then cook in a pot with enough water to cover the beans. Let the water come to a boil, lower the heat to simmer, cover the pot and then cook about 90 minutes to 2 hours, until the beans are tender. Add more water if the beans get dry., drained and rinsed.)
  • 1 tbsp dry sage
  • 1 tbsp thyme
  • 1 tbsp Cajun seasoning
  • 1 chipotle chili (minced, with 1 tsp of the adobo sauce)
  • 2 tbsp tamari
  • Water or vegetable stock
  • Salt and ground black pepper to taste


  • Heat a large pot and add the brown rice flour. Roast, stirring constantly over medium-low heat, until the roux is a couple of shades darker. Remove immediately to a bowl.
  • In the same pot, add the onions, carrots and garlic along with a quarter cup of water or vegetable stock. Season with salt and pepper. Cook, stirring frequently, until the onions soften and the water has evaporated.
  • Add the tomatoes, bell peppers and mushrooms and cook, stirring, for another five minutes. Add the chipotle chili and adobo sauce, tamari, herbs and the Cajun seasoning and mix well.
  • Now add the beans and the okra and stir well to mix. Add the brown rice flour back to the pot and stir in. Add 2 cups of vegetable stock and allow the gumbo to come to a boil over medium-high heat. If the gumbo is too thick, add more water or stock. Lower the heat to a simmer and let everything cook for another 10 minutes.
  • Add more salt if needed. Turn off the heat. You can also throw in some vegan sausage if you like -- cut it into rounds. That would add a small amount of fat to the gumbo, but it would also send the protein content soaring higher.
  • Enjoy!


Calories: 122kcal | Carbohydrates: 23.6g | Protein: 7.1g | Fiber: 6g