Vegan Okra Gumbo
A dark, soulful roux-rich bowl full of okra, beans, and the holy trinity.
What you'll need
- 3 tablespoons olive oil
- 3 tablespoons flour
- 1 onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 lb okra, sliced
- 1 can diced tomatoes
- 1 can red or kidney beans, rinsed
- 5 cups vegetable broth
- 1 tablespoon Cajun seasoning
- 2 bay leaves
- Cooked brown rice, to serve
Let's cook
- 1
Make a roux: whisk the oil and flour together in a heavy pot over medium heat and keep stirring, 8–10 minutes, until it turns the color of peanut butter. Don't rush this — it's the soul of the gumbo.
- 2
Add the onion, pepper, and celery and cook until soft, then stir in the garlic and okra.
- 3
Pour in the tomatoes, beans, broth, Cajun seasoning, and bay leaves. Bring to a boil, then drop to a simmer.
- 4
Let it bubble gently for about 30 minutes, until thick and glossy and the okra is tender.
- 5
Fish out the bay leaves and ladle it over rice. A few slices of green onion on top never hurt.
Why this works
A patient, well-browned roux gives gumbo its deep, toasty backbone — no meat required. Okra thickens the pot the traditional way, so every spoonful is rich, brothy, and unmistakably Louisiana.
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