Ok, before my gumbo kings and queens try to assassinate me, please know that I hail from the great city of New Orleans. And yes I’m allowed to make a veganized chicken and sausage gumbo! Well, anyone can make a vegan gumbo, but it just hits differently when you grew up eating gumbo all your life.
Let’s talk about gumbo for a sec if you’ve ever visited New Orleans food, food, and more food is on your list of things to do. Most folks myself included, gear up for our New Orleans trip by loosing 10 pounds lol! It’s true, because you will put on a little weight and that’s perfectly alright baby. Louisiana as a state has different varieties of gumbos; okra, cajun style gumbo, seafood, file gumbo and so many more.
New Orleanians favor a good file gumbo filled with seafood and meats, this version is a chicken & sausage gumbo that is favored as a quick no fuss gumbo.
Let’s talk about the most important part of gumbo, the roux! If the roux isn’t right the gumbo will taste off, but fear not roux is not hard to make it just takes patience. I tend to like a dark roux mothers prefer a peanut butter color roux which is perfect for a good file gumbo. Just set some time aside to make your roux first you can make its days in advance, so that you can concentrate on your other ingredients.
Put some prep in your step!
Now, I’d be lying if I said this vegan gumbo was quick to make, it took about as much time as a no-vegan gumbo. But who’s watching the clock anyway? We are here to cook! Prepping the ingredients the day before will shave some time off when you are ready to cook your gumbo. The ingredients are pretty basic onions, bell peppers and celery known as the trinity, flour and oil for the roux, vegetable stock and the not so basic, vegan chicken and sausage. I used Beyond Meat for the sausage and Gardien for the chicken, if you cannot find these brands use whatever vegan brands that’s available to you.
And to be clear there is absolutely no substitute for gumbo made with all the yummy seafood and meats, but then there’s my version of vegan gumbo. It’s tasty and I want my vegan friends who yearn for a taste of gumbo to try this recipe and my non-vegans peeps too. I’m not a vegan btw, but I enjoy exploring vegan options of my favorite foods.
Let’s jump into this recipe already here’s the ingredient list you’ll need to get things cooking.
- onion, bell pepper, celery
- vegetable stock
- vegetable oil
- creole seasoning
- garlic powder
- bay leaf
- file powder
- green onion
Ready? Let’s go!
Vegan “Chicken” & “Sausage” Gumbo
1 medium sized green bell pepper chopped
1 medium yellow onion chopped
2 stalks of celery chopped
1 tablespoon of minced garlic
1 cup of flour
1 cup of vegetable oil
1 package of beyond meat sausage sliced
1 package of vegan chicken strips
3 cups of vegetable stock plus 1 cup of water
2 tablespoons of creole seasoning
1/2 tablespoon of garlic powder
1 teaspoon of salt, more to taste
1 teaspoon of dried parsley
1 bay leaf
1/2 tablespoon of file
1 cup of okra *optional
2 chopped green onion for garnish
- Chop first four ingredients and set aside in a bowl cover and fridge.
- Add oil into a pan on medium heat, sprinkle flour and stir together until combined. Stir the roux until the color is a dark peanut butter color, this usually takes about 15-20 minutes, be sure to keep stirring to prevent it from burning.
- Once the roux is done, slowly add the vegetable stock, 1 tablespoon of creole seasoning, 1/2 teaspoon of salt and whisk until the stock and roux are both combined. You want to whisk the liquid well for a smooth liquid. Set stove to a low heat and let simmer on low.
- In a separate pan, heat with 1 tablespoon of vegetable oil once hot, add the chopped ingredients and sauté until tender about 8 minutes. add sliced vegan sausage and vegan chicken, add the other tablespoon of creole seasoning into
- Add sliced vegan sausage and chicken into the chopped ingredients, with the remaining tablespoon of creole seasoning, add the garlic powder and saute all the ingredients until sausage is browned.
- Add the cooked sausage, chicken and chopped ingredients into the liquid, add the okra if you are using it. Add the bay leaf in and cook on a low-medium heat for 15 minutes.
- At the last 5 minutes stir in your file, taste the gumbo and adjust the taste to your liking. Enjoy over hot white rice garnish with chopped green onion. Enjoy!
- Adding okra is optional.