7 Best Vegan Gumbo Recipes For Your Kids
Gumbo is amazing. Like its ancestors, this delectable Cajun delicacy has a lengthy history. The thick, rich Gumbo stew served as a display of the diverse cultures of Louisiana. It's unclear who created the original meal. Louisiana's long history of immigrants and residents contributed to its unique cultural nuances.
Gumbo, often prepared as a stew of seafood or pig, may be cooked using just two simple instructions. According to Stanley Dry, the gumbo must always have rice and be thick in some way. Currently, vegan gumbos are popular!
You'll find top gumbo recipes in this article…So let's dive in !!
1. Classic Louisiana-Style Red Bean Gumbo
A traditional Louisiana gumbo is a bean stew that includes pork or shrimp, okra, red pepper, celery, and onion. Beans serve as the only source of protein in this vegan version and are flavorful throughout. This dish only needs one pot and is packed with layers upon layers of flavour.
Prep time: 10 minutes | Cook time: 25 minutes | Total time: 35 minutes | Servings: 2
- Okra: 12 oz
- Red beans: 8½ oz
- Carrot: 1
- Red pepper: 1
- Celery: 1
- Garlic: 2 cloves, minced
- Onion: 1, finely chopped
- Tomato juice: 9 oz
- Bay leaves: 2
- Olive oil: 5 teaspoons
- Paprika: ½ teaspoon
- Salt and pepper: 1 teaspoon
- Flour: 1 teaspoon
- Over medium heat, cook all the vegetables in a pot with 2½ cups water.
- Add tomato juice and seasonings after 15 minutes.
- Fill the pot with the beans. In another bowl, combine the flour with 3 tablespoons of the mixture. Afterward, put the mixture back in the saucepan.
- Before turning off the heat, stir in the oil.
2. Sausage Gumbo Red Bean Burgers With Quick Pickled Okra
You can enjoy these flavorful patties as a stand-alone breakfast item, but once you dress them up with a robust okra gumbo and all the toppings, you won't waste time making it the old-fashioned way again. Let the good times roll and serve this crowd-pleaser before the music begins!
Prep time: 20 minutes | Cook time: 45 minutes | Total time: 65 minutes | Servings: 5
Ingredients For The Patties
- Cooked red beans: 1 cup
- Finely minced celery: ¼ cup
- Tomato paste: 3 tablespoons
- Soy sauce: 2 tablespoons
- Tahini or smooth peanut butter: 1 tablespoon
- Dark brown sugar: 1 teaspoon, firmly packed
- Liquid smoke: ½ teaspoon
- Vital wheat gluten: ½ cup
- Garlic powder: 1 teaspoon
- Smoked paprika: 1 teaspoon
- Dried thyme: ½ teaspoon
- Dried oregano: ½ teaspoon
- Dried basil: ½ teaspoon
- Ground black pepper: ¼ teaspoon
- Whole fennel seeds: ¼ teaspoon
- Cayenne pepper: ⅛ teaspoon
- Olive oil: 1 tablespoon
Ingredients To Assemble
- Burger buns: 4
- Roasted red peppers
- Pickled okra
- Thinly sliced red onions
- Hot sauce (Optional).
Ingredients For The Pickled Okra
- Okra: ½ pound, sliced into 1-inch pieces
- White vinegar or apple cider vinegar: 1 cup
- Water: 1 cup
- Sugar: 2 tablespoons
- Salt: 1 tablespoon
- Whole coriander seeds: 2 teaspoons
- Mix the minced celery with the finely mashed red beans in a large basin. Add the sugar, liquid smoke, tahini (or peanut butter), tomato paste, and soy sauce, and whisk. Separately, combine the thyme, oregano, basil, black pepper, cayenne, paprika, garlic powder, and wheat gluten. Before adding the mixture to the bowl containing the wet components, stir the dry ingredients until they are well combined.
- Make sure there are no pockets of dry ingredients left by folding everything together with a broad spatula and, if necessary, getting your hands involved.
- The dough should still be fairly soft, but add another tablespoon or two of wheat gluten if it becomes very sticky.
- Over medium heat, add the oil to a big skillet. In the meantime, split the savoury dough into four equal pieces, and roll each piece into a smooth circle between gently wet palms. Put them in the hot pan and flatten each into about ½-inch thick patties. Fry for three to five minutes on each side, turning when golden brown throughout.
- If preferred, serve with pickled okra, pickled red pepper strips, sliced onions, and spicy sauce on hamburger buns.
Method For The Pickled Okra
- Cut-up okra should be placed in a pint jar and left aside.
- Over moderate heat, combine the coriander seeds, vinegar, water, sugar, and salt in a medium saucepan. Bring to a boil, then stir in the sugar and salt to combine. Over the okra in the jar, pour the hot liquid. Let stand for 10 minutes. If not consumed immediately, store it in the refrigerator for two weeks.
- To reduce the amount of slime, rinse in cold water before using.
3. Meaty Gumbo
This beefy gumbo is truly meatless, despite how it tastes!
Prep time: 30 minutes | Cook time: 35 minutes | Total time: 65 minutes | Servings: 8
- All-purpose flour: ¾ cup
- Canola oil: ½ cup
- Yellow onion: 1 small-medium
- Red bell pepper: 1, seeded and chopped
- Celery rib: 1, finely chopped
- Garlic: 5 cloves, minced
- Fresh thyme: 1 teaspoon, minced
- File: 1 teaspoon
- Diced tomatoes: 1- 14.5-oz
- Vegan chicken-flavoured broth: ¾ cups
- Vegan fish sauce: ¼ cup
- Vegan chicken strips, thawed: 8 oz
- Vegan Italian sausages: 14 oz
- Frozen cut okra: 2 cups, thawed
- Sea salt and freshly ground black pepper
- Put the rack in the centre of the oven and set the temperature to 350°F. Toast ¾ cup flour, turning regularly, until it just turns golden, about 5 minutes, in a sizable cast iron pan or heavy Dutch oven over medium fire. Whisk in oil until smooth after removing from heat.
- Cook mixture for 20 minutes, checking after 10 or until it is fragrant and thoroughly browned. Cover (use foil if you don't have a lid that fits your pan), and place the skillet or pot in the oven.
- It will resemble old copper pennies or seem almost chocolate-like. (If cooking gumbo later, you can keep the roux in the refrigerator for up to a week if you store it in an airtight container.
- To prepare, cook the roux over medium-high heat, whisking until it begins to smoke lightly.
- Then go to step 2. Whisk the prepared roux into the skillet or Dutch oven on the burner. Add the onion, bell pepper, celery, and salt.
- Cook, often turning, for about 10 minutes or until the vegetables are tender. It will appear very dry. Approximately 1 minute later, add the garlic, thyme, and file and stir until fragrant.
- For roughly a minute, add tomatoes. Increase heat to medium-high and gradually bring to a simmer while whisking the broth and vegan fish sauce. While the rice boils, stir in the vegan chicken, sausage, and okra.
- As the rice cooks, stir in the vegan chicken, sausage, and okra. Simmer for about 20 minutes; if the rice is cooking too quickly, lower the heat to medium. Add pepper and salt to taste.
- Serve alongside a portion of white rice and perhaps some biscuits or garlic toast.
4. One-Pot Louisiana Stew
This is a less complicated Louisiana stew made with Creole and Cajun tastes. Creole cuisine provides tomatoes, while Cajun cuisine provides a ton of spice.
This recipe omits the celery but includes potatoes instead of rice for heartiness. You can easily reinsert the celery to give the dish a more traditional Louisiana flavour. True fans of spicy food should try this dish.
Prep time: 20 minutes | Cook time: 20 minutes | Total time: 40 minutes | Servings: 4
- Vegan butter: 2 tablespoons
- Shallots: 4 large, chopped
- Green pepper: ½, coarsely chopped
- Yellow pepper: ½, coarsely chopped
- Green chilli pepper: 1, finely chopped
- Potatoes: 1 pound, cut into large cubes
- Fresh okra: 3.5 oz, sliced
- Corn: 5 oz
- Peeled tomatoes: 2- 14-oz cans
- Tomato paste: 1 tablespoon
- Bay leaves: 2
- Dried thyme: 1 teaspoon
- Cayenne pepper–½ teaspoon
- Vegetable broth powder: 1 teaspoon
- Cajun/jambalaya seasoning: 1 teaspoon
- Garlic: 2 cloves, minced
- Lime: ½, juiced
- Vegan shrimp or smoked firm tofu: ½ pound
- Sea salt and pepper to taste
- Melt the butter in a deep skillet or saucepan with a heavy bottom. Add the onions and bell peppers and cook for a few minutes.
- Before adding the tomatoes, the paste, and all the spices and herbs, except 1 clove of garlic, sauté the chilli pepper, potatoes, okra, corn, and other ingredients for a few more minutes. Before adding any cayenne, taste the stew to gauge its level of spiciness; this will depend on how big and strong the chilli pepper is. Cook with the lid on for around 30 minutes.
- In a small bowl, combine the lime juice, vegan shrimp or smoked tofu, and the remaining garlic clove. While the shrimp is marinating for 30 minutes, prepare the additional ingredients.
- Even a few drops of liquid smoke are acceptable if you so choose.
- Add the shrimp to the stew after about 30 minutes, mix to combine, then cook for another 10 minutes or until the shrimp are fully warm. Vegan shrimp and smoked tofu can both cook for longer times than genuine shrimp without becoming tough or overcooked.
5. Spicy Gumbo
This delectable spicy vegan gumbo is ideal when you're craving some seriously wonderful comfort food, or it's a chilly winter night.
Prep time: 40 minutes | Cook time: 60 minutes | Total time: 1 hour 40 minutes | Servings: 4
- Vegetable oil: 1 tablespoon
- Vegan sausages: 3
- Vegan chicken strips: 1 package
- Flour: ½ cup
- Onion: 1, chopped
- Green pepper: 1, chopped
- Celery: 2 stalks, sliced
- Garlic: 2 cloves, minced
- Vegetable broth: 2 packs
- Thyme: 1 teaspoon
- Black pepper: ½ teaspoon
- Red pepper flakes: ¼ teaspoon
- Parsley: ¼ cup
- Green onion slices for garnish
- Heat a Dutch oven with one tablespoon of oil to medium. Add the vegan sausage and chicken and cook for about 5 minutes until they start to brown. Set aside.
- After wiping it out, heat the remaining oil in the Dutch oven while gradually mixing in the flour. Cook for about 10 minutes, frequently stirring until the mixture begins to brown.
- Stir in the celery, onions, green peppers, and garlic. For about 15 minutes, cook while continuously stirring until they begin to tender. Add the red pepper flakes, black pepper and thyme.
- After bringing the mixture to a boil, simmer it for a while, stirring it now and then, cooking for one hour.
- Remove it from the heat and serve with cooked rice and a green onion garnish.
6. Spicy ‘Sausage' And Cauliflower Gumbo
Gumbo is a popular spicy dish in Louisiana. This recipe uses fresh cauliflower and a fantastic combination of spices for a flavorful result.
Because cauliflower can take on any taste, it is the ideal carrier for the smoky, complex flavour of the gravy. Put some steamed rice down as a serving dish!
Prep time: 10 minutes | Cook time: 45 minutes | Total time: 55 minutes | Servings: 6
- Cauliflower: 1 head
- Olive oil: 1 tablespoon
- Saffron powder: 13 grams
- Pinch of sea salt: 1 large
- Vegetable broth: 4 cups
- Sherry: 1 tablespoon
- Sugar: 1 teaspoon
- Vegan sausages: 2, sliced
- Vegan butter: 1 tablespoon
- Flour: 1 tablespoon
- White onion: 1 small, finely chopped
- Green pepper: 1 small, finely chopped
- Tomato paste: 2 teaspoons
- Nutritional yeast: 2 tablespoons (optional)
- Paprika: ½ teaspoon
- Cayenne: ¼ teaspoon
- Garlic powder: ¼ teaspoon
- Oregano: ¼ teaspoon
- Hot sauce: 1 splash
- Blend of mustard, paprika, celery salt, bay leaf, black pepper, crushed red pepper flakes, mace, cloves, allspice, nutmeg, cardamom, and ginger: ½ teaspoon
- Set the oven to 375°F.
- Make bite-sized florets out of the cauliflower head. Just use enough olive oil to coat the vegetables before adding salt, the spice mixture, and a tiny bit of saffron powder.
- Check to see if all the pieces are brown every 15 minutes. For about 45 minutes, roast on a cookie sheet.
- Vegetable broth, sherry, sugar, a dash of saffron, and cauliflower roasted while the mixture is heating up.
- Slices of sausage browned in a little olive oil in a big Dutch oven, then taken out and set aside.
- In a sizable Dutch oven, melt the butter and remove any browned sausage pieces accumulated on the bottom of the pan. Gradually stir in the flour until it has a gravy consistency; if it seems too thick, add a little more butter. Stirring constantly, and cook until chocolate-coloured over medium heat.
- Add a bit of salt and stir the pepper and onion into the roux—Cook for about 5 minutes or until the vegetables are tender.
- Add tomato paste and season the remaining spices, nutritional yeast, and saffron from the packet.
- With the spoon, add warm broth gradually while thoroughly mixing it.
- Fill the pot with the frozen okra from the bag. Add sausage and roasted cauliflower after mixing. Allow the cauliflower to absorb the gravy by simmering for an additional 10 minutes.
- Simmer the mixture, being careful not to let it boil. Once the peppers are tender, the onions are gone, and the gravy is thick, simmer for at least 15 minutes.
7. Andouille Sausage With Biscuits
Biscuits are simple, and sausage can make up to two days in advance. You can also prepare them ahead of time, store them, and thawed when necessary.
Prep time: 15 minutes | Cook time: 20 minutes | Total time: 35 minutes | Servings: 3
Ingredients For The Biscuits
- All-purpose flour: 1 cup
- Baking powder: ½ tablespoon
- Sea salt: ½ teaspoon
- Vegan butter, very cold: 4 tablespoons
- Unsweetened almond milk: ½ cup
Ingredients For The Sausage
- Vegan sausage: ¾ cup
- Cajun seasoning: 1 tablespoon
- Paprika: 2 teaspoons
- Garlic: 1 teaspoon, minced
- Freshly ground black pepper: ½ teaspoon
- Sea salt: ¼ teaspoon
- Gumbo filé powder: ¼ teaspoon
- Chilli powder: ¼ teaspoon
- Red pepper flakes: ¼ teaspoon
- Ground cumin: ¼ teaspoon
- Julienned green bell pepper: ½ cup
- Julienned red onion: ½ cup
- Vegan cheese shreds: ½ cup
- Grapeseed or safflower oil
Ingredients For The Toppings (Optional)
- Vegan butter
- Raspberry jam
Method For The Biscuits
- Set the oven's temperature to 425°F. Combine the salt, baking soda, and flour in a medium bowl. Butter should be the size of small peas after being incorporated with a fork. As you gently whisk in the milk, the dough will begin to pull away from the bowl's edge.
- The dough should be kneaded 15 to 20 times after being placed on a floured board. The dough should be rolled or patted to a thickness of 1 inch.
- Cut the biscuits using a sizable cookie cutter or the flour-dusted rim of a juice glass. Continue with the remaining dough.
- Place the biscuits on a light flour baking sheet, then brush off any extra flour. When the edges start to brown, bake for another 13 to 15 minutes.
Method For The Sausages
- Slice the vegan sausage into a sizable bowl. Add the cumin, paprika, black pepper, salt, file powder, chilli powder, red pepper flakes, and Cajun seasoning.
- Be sure to combine thoroughly. Take ¼ cup of the sausage mixture and shape it into a ½-inch-thick patty. Continue making patties until all make. There should be 4 patties.
- ¼ cup oil should be heated till hot and shimmering in a large skillet over medium-high heat. Cook the patties until golden brown, about 3 to 5 minutes per side. To cool the patties, transfer them to paper towels. Keep the skillet's oil in reserve.
- Over medium heat, reheat any remaining sausage fat in the skillet. For 5 to 7 minutes, or until they caramelize, sauté the bell pepper and onion.
- A spatula separates the onions and peppers into four large piles to cover the sausage patties. Top each vegetable pile with 2 tablespoons of vegan cheese, allowing the cheese to melt.
- Each sausage patty should have some melted cheese and sautéed veggies on top of it.
- Serve alongside hot biscuits that have been butter- and jam-topped, if desired.
Gumbo, a beloved Creole cuisine from Louisiana, is officially the dish of that state. The ingredients for a traditional gumbo recipe include shrimp, beef, onion, celery, and bell pepper cooked in stock. A tasty vegan version of the well-known Louisiana dish, vegan gumbo is created with soy curls and vegan sausage and coated in a thick and creamy roux with onion, celery, bell peppers, and okra. You can cook it just the way you like. Just pick up your favourite recipes from the article!!
I trust you enjoyed this article about the 7 Best Vegan Gumbo Recipes For Your Kids. Please stay tuned for more blog posts to come shortly. Take care!
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