Other

Vegan File Okra Gumbo


Turn on the stove to medium-heat. In a heavy bottom pot, add grapeseed oil and heat for 5 minutes. Once hot, fry the okra in batches for 1-2 minutes. Place in a bowl lined with paper towels. Add onion, bell pepper and celery, and cook for 6 minutes, stirring occasionally. Add okra and stir a few times.

In a medium bowl, add the creole seasoning, kosher salt, black pepper, cayenne, white pepper, garlic powder and onion powder. Then mix together. Season vegetables with half of the seasoning mix, stir vegetable mixture a few times. Add garlic, bay leaf and thyme sprigs, stir a few times.

Add tomato paste, stir to make sure it coats the vegetables. Add the remaining seasoning mix, vegan worcestershire and vegetable stock. Stir a few times and bring gumbo to a boil.

Add Italian vegan sausage and filé powder, bring back to a boil then reduce the heat to medium-low and cook for 35 minutes.

Turn off the heat, taste and adjust seasoning, serve in individual bowls with rice and filé powder at the dinner table.


(Legit) Vegan Gumbo

1/2 cup neutral-flavored oil, such as canola
1/2 cup all-purpose flour
2 medium yellow onions, diced
3 large celery ribs, diced
2 green bell peppers, diced
3 tablespoons garlic, minced
2 quarts vegetable stock
1 1/2 cups canned, crushed tomatoes
1 tablespoon tomato paste
1 1/2 teaspoons dried thyme
3 bay leaves
1 teaspoon dried basil
2 teaspoons dried sage
1/4-1/2 teaspoon cayenne (to taste)
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
13 oz vegan sausage, sliced (I prefer Field Roast’s Apple Sage Sausage)
1 pound vegan chicken (I like Tofurky Slow Roasted)
1 tablespoon gumbo Filé
2 cups sliced okra (if you can’t find fresh, it can usually be found frozen)
Salt + Pepper to taste

Make the Roux: Preheat oven to 350 F. In a large cast iron Dutch oven, combine the oil and flour. If you don’t have a Dutch oven, you can use another oven-safe dish. Cast iron works best. Place the Dutch oven in the preheated oven, uncovered. Cook for 1 1/2 to 2 hours. Check and stir every half hour or so until the roux reaches a deep brown color, similar to melted chocolate. Remove from oven.

Saute the veggies: Move the pot to the stove over medium heat. Add the onions, celery, and bell peppers. Saute until the vegetables begin to soften. Add the garlic and saute for a minute more, until fragrant. Add in the stock, stir to thoroughly combine.

Simmer: Add in all remaining ingredients apart from the sausage, chicken, Filé, and okra. Cover and simmer for an hour.

Brown the Sausage: In a separate pan, heat a small amount of oil over medium-high heat. Add in the sliced sausage and sautee, stirring frequently until the sausage has browned evenly. Add in the chicken and saute for a few more minutes, until lightly browned. Add the sausage and chicken to the gumbo, allow to simmer for another 15 minutes.

Finish the Gumbo: Before serving, stir in the Filé and okra. Cover and allow to stand for about 5 minutes to allow the okra to warm through. Serve alongside steamed white rice with a side of crusty bread. Enjoy!


(Legit) Vegan Gumbo

1/2 cup neutral-flavored oil, such as canola
1/2 cup all-purpose flour
2 medium yellow onions, diced
3 large celery ribs, diced
2 green bell peppers, diced
3 tablespoons garlic, minced
2 quarts vegetable stock
1 1/2 cups canned, crushed tomatoes
1 tablespoon tomato paste
1 1/2 teaspoons dried thyme
3 bay leaves
1 teaspoon dried basil
2 teaspoons dried sage
1/4-1/2 teaspoon cayenne (to taste)
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
13 oz vegan sausage, sliced (I prefer Field Roast’s Apple Sage Sausage)
1 pound vegan chicken (I like Tofurky Slow Roasted)
1 tablespoon gumbo Filé
2 cups sliced okra (if you can’t find fresh, it can usually be found frozen)
Salt + Pepper to taste

Make the Roux: Preheat oven to 350 F. In a large cast iron Dutch oven, combine the oil and flour. If you don’t have a Dutch oven, you can use another oven-safe dish. Cast iron works best. Place the Dutch oven in the preheated oven, uncovered. Cook for 1 1/2 to 2 hours. Check and stir every half hour or so until the roux reaches a deep brown color, similar to melted chocolate. Remove from oven.

Saute the veggies: Move the pot to the stove over medium heat. Add the onions, celery, and bell peppers. Saute until the vegetables begin to soften. Add the garlic and saute for a minute more, until fragrant. Add in the stock, stir to thoroughly combine.

Simmer: Add in all remaining ingredients apart from the sausage, chicken, Filé, and okra. Cover and simmer for an hour.

Brown the Sausage: In a separate pan, heat a small amount of oil over medium-high heat. Add in the sliced sausage and sautee, stirring frequently until the sausage has browned evenly. Add in the chicken and saute for a few more minutes, until lightly browned. Add the sausage and chicken to the gumbo, allow to simmer for another 15 minutes.

Finish the Gumbo: Before serving, stir in the Filé and okra. Cover and allow to stand for about 5 minutes to allow the okra to warm through. Serve alongside steamed white rice with a side of crusty bread. Enjoy!


(Legit) Vegan Gumbo

1/2 cup neutral-flavored oil, such as canola
1/2 cup all-purpose flour
2 medium yellow onions, diced
3 large celery ribs, diced
2 green bell peppers, diced
3 tablespoons garlic, minced
2 quarts vegetable stock
1 1/2 cups canned, crushed tomatoes
1 tablespoon tomato paste
1 1/2 teaspoons dried thyme
3 bay leaves
1 teaspoon dried basil
2 teaspoons dried sage
1/4-1/2 teaspoon cayenne (to taste)
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
13 oz vegan sausage, sliced (I prefer Field Roast’s Apple Sage Sausage)
1 pound vegan chicken (I like Tofurky Slow Roasted)
1 tablespoon gumbo Filé
2 cups sliced okra (if you can’t find fresh, it can usually be found frozen)
Salt + Pepper to taste

Make the Roux: Preheat oven to 350 F. In a large cast iron Dutch oven, combine the oil and flour. If you don’t have a Dutch oven, you can use another oven-safe dish. Cast iron works best. Place the Dutch oven in the preheated oven, uncovered. Cook for 1 1/2 to 2 hours. Check and stir every half hour or so until the roux reaches a deep brown color, similar to melted chocolate. Remove from oven.

Saute the veggies: Move the pot to the stove over medium heat. Add the onions, celery, and bell peppers. Saute until the vegetables begin to soften. Add the garlic and saute for a minute more, until fragrant. Add in the stock, stir to thoroughly combine.

Simmer: Add in all remaining ingredients apart from the sausage, chicken, Filé, and okra. Cover and simmer for an hour.

Brown the Sausage: In a separate pan, heat a small amount of oil over medium-high heat. Add in the sliced sausage and sautee, stirring frequently until the sausage has browned evenly. Add in the chicken and saute for a few more minutes, until lightly browned. Add the sausage and chicken to the gumbo, allow to simmer for another 15 minutes.

Finish the Gumbo: Before serving, stir in the Filé and okra. Cover and allow to stand for about 5 minutes to allow the okra to warm through. Serve alongside steamed white rice with a side of crusty bread. Enjoy!


(Legit) Vegan Gumbo

1/2 cup neutral-flavored oil, such as canola
1/2 cup all-purpose flour
2 medium yellow onions, diced
3 large celery ribs, diced
2 green bell peppers, diced
3 tablespoons garlic, minced
2 quarts vegetable stock
1 1/2 cups canned, crushed tomatoes
1 tablespoon tomato paste
1 1/2 teaspoons dried thyme
3 bay leaves
1 teaspoon dried basil
2 teaspoons dried sage
1/4-1/2 teaspoon cayenne (to taste)
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
13 oz vegan sausage, sliced (I prefer Field Roast’s Apple Sage Sausage)
1 pound vegan chicken (I like Tofurky Slow Roasted)
1 tablespoon gumbo Filé
2 cups sliced okra (if you can’t find fresh, it can usually be found frozen)
Salt + Pepper to taste

Make the Roux: Preheat oven to 350 F. In a large cast iron Dutch oven, combine the oil and flour. If you don’t have a Dutch oven, you can use another oven-safe dish. Cast iron works best. Place the Dutch oven in the preheated oven, uncovered. Cook for 1 1/2 to 2 hours. Check and stir every half hour or so until the roux reaches a deep brown color, similar to melted chocolate. Remove from oven.

Saute the veggies: Move the pot to the stove over medium heat. Add the onions, celery, and bell peppers. Saute until the vegetables begin to soften. Add the garlic and saute for a minute more, until fragrant. Add in the stock, stir to thoroughly combine.

Simmer: Add in all remaining ingredients apart from the sausage, chicken, Filé, and okra. Cover and simmer for an hour.

Brown the Sausage: In a separate pan, heat a small amount of oil over medium-high heat. Add in the sliced sausage and sautee, stirring frequently until the sausage has browned evenly. Add in the chicken and saute for a few more minutes, until lightly browned. Add the sausage and chicken to the gumbo, allow to simmer for another 15 minutes.

Finish the Gumbo: Before serving, stir in the Filé and okra. Cover and allow to stand for about 5 minutes to allow the okra to warm through. Serve alongside steamed white rice with a side of crusty bread. Enjoy!


(Legit) Vegan Gumbo

1/2 cup neutral-flavored oil, such as canola
1/2 cup all-purpose flour
2 medium yellow onions, diced
3 large celery ribs, diced
2 green bell peppers, diced
3 tablespoons garlic, minced
2 quarts vegetable stock
1 1/2 cups canned, crushed tomatoes
1 tablespoon tomato paste
1 1/2 teaspoons dried thyme
3 bay leaves
1 teaspoon dried basil
2 teaspoons dried sage
1/4-1/2 teaspoon cayenne (to taste)
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
13 oz vegan sausage, sliced (I prefer Field Roast’s Apple Sage Sausage)
1 pound vegan chicken (I like Tofurky Slow Roasted)
1 tablespoon gumbo Filé
2 cups sliced okra (if you can’t find fresh, it can usually be found frozen)
Salt + Pepper to taste

Make the Roux: Preheat oven to 350 F. In a large cast iron Dutch oven, combine the oil and flour. If you don’t have a Dutch oven, you can use another oven-safe dish. Cast iron works best. Place the Dutch oven in the preheated oven, uncovered. Cook for 1 1/2 to 2 hours. Check and stir every half hour or so until the roux reaches a deep brown color, similar to melted chocolate. Remove from oven.

Saute the veggies: Move the pot to the stove over medium heat. Add the onions, celery, and bell peppers. Saute until the vegetables begin to soften. Add the garlic and saute for a minute more, until fragrant. Add in the stock, stir to thoroughly combine.

Simmer: Add in all remaining ingredients apart from the sausage, chicken, Filé, and okra. Cover and simmer for an hour.

Brown the Sausage: In a separate pan, heat a small amount of oil over medium-high heat. Add in the sliced sausage and sautee, stirring frequently until the sausage has browned evenly. Add in the chicken and saute for a few more minutes, until lightly browned. Add the sausage and chicken to the gumbo, allow to simmer for another 15 minutes.

Finish the Gumbo: Before serving, stir in the Filé and okra. Cover and allow to stand for about 5 minutes to allow the okra to warm through. Serve alongside steamed white rice with a side of crusty bread. Enjoy!


(Legit) Vegan Gumbo

1/2 cup neutral-flavored oil, such as canola
1/2 cup all-purpose flour
2 medium yellow onions, diced
3 large celery ribs, diced
2 green bell peppers, diced
3 tablespoons garlic, minced
2 quarts vegetable stock
1 1/2 cups canned, crushed tomatoes
1 tablespoon tomato paste
1 1/2 teaspoons dried thyme
3 bay leaves
1 teaspoon dried basil
2 teaspoons dried sage
1/4-1/2 teaspoon cayenne (to taste)
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
13 oz vegan sausage, sliced (I prefer Field Roast’s Apple Sage Sausage)
1 pound vegan chicken (I like Tofurky Slow Roasted)
1 tablespoon gumbo Filé
2 cups sliced okra (if you can’t find fresh, it can usually be found frozen)
Salt + Pepper to taste

Make the Roux: Preheat oven to 350 F. In a large cast iron Dutch oven, combine the oil and flour. If you don’t have a Dutch oven, you can use another oven-safe dish. Cast iron works best. Place the Dutch oven in the preheated oven, uncovered. Cook for 1 1/2 to 2 hours. Check and stir every half hour or so until the roux reaches a deep brown color, similar to melted chocolate. Remove from oven.

Saute the veggies: Move the pot to the stove over medium heat. Add the onions, celery, and bell peppers. Saute until the vegetables begin to soften. Add the garlic and saute for a minute more, until fragrant. Add in the stock, stir to thoroughly combine.

Simmer: Add in all remaining ingredients apart from the sausage, chicken, Filé, and okra. Cover and simmer for an hour.

Brown the Sausage: In a separate pan, heat a small amount of oil over medium-high heat. Add in the sliced sausage and sautee, stirring frequently until the sausage has browned evenly. Add in the chicken and saute for a few more minutes, until lightly browned. Add the sausage and chicken to the gumbo, allow to simmer for another 15 minutes.

Finish the Gumbo: Before serving, stir in the Filé and okra. Cover and allow to stand for about 5 minutes to allow the okra to warm through. Serve alongside steamed white rice with a side of crusty bread. Enjoy!


(Legit) Vegan Gumbo

1/2 cup neutral-flavored oil, such as canola
1/2 cup all-purpose flour
2 medium yellow onions, diced
3 large celery ribs, diced
2 green bell peppers, diced
3 tablespoons garlic, minced
2 quarts vegetable stock
1 1/2 cups canned, crushed tomatoes
1 tablespoon tomato paste
1 1/2 teaspoons dried thyme
3 bay leaves
1 teaspoon dried basil
2 teaspoons dried sage
1/4-1/2 teaspoon cayenne (to taste)
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
13 oz vegan sausage, sliced (I prefer Field Roast’s Apple Sage Sausage)
1 pound vegan chicken (I like Tofurky Slow Roasted)
1 tablespoon gumbo Filé
2 cups sliced okra (if you can’t find fresh, it can usually be found frozen)
Salt + Pepper to taste

Make the Roux: Preheat oven to 350 F. In a large cast iron Dutch oven, combine the oil and flour. If you don’t have a Dutch oven, you can use another oven-safe dish. Cast iron works best. Place the Dutch oven in the preheated oven, uncovered. Cook for 1 1/2 to 2 hours. Check and stir every half hour or so until the roux reaches a deep brown color, similar to melted chocolate. Remove from oven.

Saute the veggies: Move the pot to the stove over medium heat. Add the onions, celery, and bell peppers. Saute until the vegetables begin to soften. Add the garlic and saute for a minute more, until fragrant. Add in the stock, stir to thoroughly combine.

Simmer: Add in all remaining ingredients apart from the sausage, chicken, Filé, and okra. Cover and simmer for an hour.

Brown the Sausage: In a separate pan, heat a small amount of oil over medium-high heat. Add in the sliced sausage and sautee, stirring frequently until the sausage has browned evenly. Add in the chicken and saute for a few more minutes, until lightly browned. Add the sausage and chicken to the gumbo, allow to simmer for another 15 minutes.

Finish the Gumbo: Before serving, stir in the Filé and okra. Cover and allow to stand for about 5 minutes to allow the okra to warm through. Serve alongside steamed white rice with a side of crusty bread. Enjoy!


(Legit) Vegan Gumbo

1/2 cup neutral-flavored oil, such as canola
1/2 cup all-purpose flour
2 medium yellow onions, diced
3 large celery ribs, diced
2 green bell peppers, diced
3 tablespoons garlic, minced
2 quarts vegetable stock
1 1/2 cups canned, crushed tomatoes
1 tablespoon tomato paste
1 1/2 teaspoons dried thyme
3 bay leaves
1 teaspoon dried basil
2 teaspoons dried sage
1/4-1/2 teaspoon cayenne (to taste)
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
13 oz vegan sausage, sliced (I prefer Field Roast’s Apple Sage Sausage)
1 pound vegan chicken (I like Tofurky Slow Roasted)
1 tablespoon gumbo Filé
2 cups sliced okra (if you can’t find fresh, it can usually be found frozen)
Salt + Pepper to taste

Make the Roux: Preheat oven to 350 F. In a large cast iron Dutch oven, combine the oil and flour. If you don’t have a Dutch oven, you can use another oven-safe dish. Cast iron works best. Place the Dutch oven in the preheated oven, uncovered. Cook for 1 1/2 to 2 hours. Check and stir every half hour or so until the roux reaches a deep brown color, similar to melted chocolate. Remove from oven.

Saute the veggies: Move the pot to the stove over medium heat. Add the onions, celery, and bell peppers. Saute until the vegetables begin to soften. Add the garlic and saute for a minute more, until fragrant. Add in the stock, stir to thoroughly combine.

Simmer: Add in all remaining ingredients apart from the sausage, chicken, Filé, and okra. Cover and simmer for an hour.

Brown the Sausage: In a separate pan, heat a small amount of oil over medium-high heat. Add in the sliced sausage and sautee, stirring frequently until the sausage has browned evenly. Add in the chicken and saute for a few more minutes, until lightly browned. Add the sausage and chicken to the gumbo, allow to simmer for another 15 minutes.

Finish the Gumbo: Before serving, stir in the Filé and okra. Cover and allow to stand for about 5 minutes to allow the okra to warm through. Serve alongside steamed white rice with a side of crusty bread. Enjoy!


(Legit) Vegan Gumbo

1/2 cup neutral-flavored oil, such as canola
1/2 cup all-purpose flour
2 medium yellow onions, diced
3 large celery ribs, diced
2 green bell peppers, diced
3 tablespoons garlic, minced
2 quarts vegetable stock
1 1/2 cups canned, crushed tomatoes
1 tablespoon tomato paste
1 1/2 teaspoons dried thyme
3 bay leaves
1 teaspoon dried basil
2 teaspoons dried sage
1/4-1/2 teaspoon cayenne (to taste)
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
13 oz vegan sausage, sliced (I prefer Field Roast’s Apple Sage Sausage)
1 pound vegan chicken (I like Tofurky Slow Roasted)
1 tablespoon gumbo Filé
2 cups sliced okra (if you can’t find fresh, it can usually be found frozen)
Salt + Pepper to taste

Make the Roux: Preheat oven to 350 F. In a large cast iron Dutch oven, combine the oil and flour. If you don’t have a Dutch oven, you can use another oven-safe dish. Cast iron works best. Place the Dutch oven in the preheated oven, uncovered. Cook for 1 1/2 to 2 hours. Check and stir every half hour or so until the roux reaches a deep brown color, similar to melted chocolate. Remove from oven.

Saute the veggies: Move the pot to the stove over medium heat. Add the onions, celery, and bell peppers. Saute until the vegetables begin to soften. Add the garlic and saute for a minute more, until fragrant. Add in the stock, stir to thoroughly combine.

Simmer: Add in all remaining ingredients apart from the sausage, chicken, Filé, and okra. Cover and simmer for an hour.

Brown the Sausage: In a separate pan, heat a small amount of oil over medium-high heat. Add in the sliced sausage and sautee, stirring frequently until the sausage has browned evenly. Add in the chicken and saute for a few more minutes, until lightly browned. Add the sausage and chicken to the gumbo, allow to simmer for another 15 minutes.

Finish the Gumbo: Before serving, stir in the Filé and okra. Cover and allow to stand for about 5 minutes to allow the okra to warm through. Serve alongside steamed white rice with a side of crusty bread. Enjoy!


(Legit) Vegan Gumbo

1/2 cup neutral-flavored oil, such as canola
1/2 cup all-purpose flour
2 medium yellow onions, diced
3 large celery ribs, diced
2 green bell peppers, diced
3 tablespoons garlic, minced
2 quarts vegetable stock
1 1/2 cups canned, crushed tomatoes
1 tablespoon tomato paste
1 1/2 teaspoons dried thyme
3 bay leaves
1 teaspoon dried basil
2 teaspoons dried sage
1/4-1/2 teaspoon cayenne (to taste)
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
13 oz vegan sausage, sliced (I prefer Field Roast’s Apple Sage Sausage)
1 pound vegan chicken (I like Tofurky Slow Roasted)
1 tablespoon gumbo Filé
2 cups sliced okra (if you can’t find fresh, it can usually be found frozen)
Salt + Pepper to taste

Make the Roux: Preheat oven to 350 F. In a large cast iron Dutch oven, combine the oil and flour. If you don’t have a Dutch oven, you can use another oven-safe dish. Cast iron works best. Place the Dutch oven in the preheated oven, uncovered. Cook for 1 1/2 to 2 hours. Check and stir every half hour or so until the roux reaches a deep brown color, similar to melted chocolate. Remove from oven.

Saute the veggies: Move the pot to the stove over medium heat. Add the onions, celery, and bell peppers. Saute until the vegetables begin to soften. Add the garlic and saute for a minute more, until fragrant. Add in the stock, stir to thoroughly combine.

Simmer: Add in all remaining ingredients apart from the sausage, chicken, Filé, and okra. Cover and simmer for an hour.

Brown the Sausage: In a separate pan, heat a small amount of oil over medium-high heat. Add in the sliced sausage and sautee, stirring frequently until the sausage has browned evenly. Add in the chicken and saute for a few more minutes, until lightly browned. Add the sausage and chicken to the gumbo, allow to simmer for another 15 minutes.

Finish the Gumbo: Before serving, stir in the Filé and okra. Cover and allow to stand for about 5 minutes to allow the okra to warm through. Serve alongside steamed white rice with a side of crusty bread. Enjoy!