A NOLA classic. Vegan-ized.


We start with a roux, add the ‘holy trinity’ of onion, celery, and bell pepper, soak everything in vegetable broth, spices, and hot sauce, then thicken with okra and vegan chorizo sausage.


I used this vegan chorizo from Trader Joe’s. Unfortunately, the packaging was not recyclable, nor was the sausage casing. Beyond that, the texture was not solid at all–it was crumbly, which was not what I expected. The flavor was great, but the texture and packaging were not so great. Use at your own risk!


Overall, this dish is savory, spicy, thick, and will have you day dreaming about a trip to New Orleans with every bite! Serve with rice, cajun fries, or fresh baguette slices!


Prep time: 20 minutes

Cooking time: 1 hour

Author: Envi Eats

Type: Main Dish

Serves: 6


  • 1/4 cup oil (corn, canola, or vegetable work great)
  • 1/4 cup flour
  • 2 bell peppers, diced
  • 1 medium yellow onion, diced
  • 3 celery stalks, diced
  • 5 garlic cloves
  • 1 jalapeno
  • 4 cups vegan vegetable broth
  • 2 tbsp cajun seasoning
  • 2 tbsp LA hot sauce (I used Tabasco and Crystal)
  • 2 tsp cayenne
  • 1 14oz can diced tomatoes
  • 2 bay leaves
  • 8 oz frozen okra
  • 12 oz vegan chorizo (optional)
  • salt & pepper
  • rice or quinoa for serving


  1. Dice the bell peppers (I used one red & one green), onion, and celery. Mince the garlic and jalapeno. Set aside.
  2. Create a roux by adding oil and flour to a thick-bottomed pan over medium-low heat (I used a frying pan, but cast iron works well, too). Stir constantly for about 20 minutes, or until the roux takes on a milk chocolate color. See notes below for more in-depth instructions.
  3. Once the roux is a milk chocolate color, add the diced onions, peppers, and celery. Stir the veggies into the roux, and continue to stir for 8-10 minutes, or until the veggies are softened. Add the garlic and jalapeno, and continue to stir for another 1-2 minutes.
  4. Add the vegetable broth, hot sauces, spices, diced tomatoes, bay leaves, and frozen okra to a large pot. Add the roux + softened veggies to the liquid and stir to combine.
  5. OPTIONAL: fry the vegan chorizo with a bit of oil to brown the outsides and bring out the flavors and aromatics. With the TJ’s sausage I used, I had to remove the casing before cooking–be sure to read the instructions on your sausage before cooking. Add the browned sausage to the pot.
  6. Bring the pot of gumbo to a boil, then reduce the heat and simmer for 20-25 minutes. Add salt and pepper to taste, and add more cayanne/hot sauce for spiciness.
  7. Serve warm with a scoop of cooked quinoa or rice, fresh baguette slices, and green onions.

Look here for more in-depth roux instructions:

Let us know what you think by posting on Instagram with #EnviEats


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