Go Back

Vegan Cajun-Style Smoky Gumbo

This vegan gumbo captures the deep, smoky richness of traditional Cajun dishes using a flavorful roux, smoked paprika, and homemade vegetable stock. It features tender vegetables like okra and caramelized onions in a hearty, thick broth with a vibrant, rustic appearance. The dish is finished with a bright splash of lemon and hot sauce, creating a soulful, layered stew with a satisfying, velvety texture.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6
Course: Main Course
Cuisine: Creole, Southern
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1/4 cup oil (avocado or light olive oil preferred) for roux and sautéing
  • 1/4 cup flour for roux
  • 1 large onion finely chopped
  • 2 bell peppers any color, finely chopped
  • 3 stalks celery finely chopped
  • 4 cloves garlic minced
  • 4 cups vegetable stock homemade or store-bought, low sodium preferred
  • 1 teaspoon smoked paprika use good quality for smoky depth
  • 1 teaspoon thyme dried or fresh
  • 1 cup okra fresh or frozen, sliced
  • 1 lemon juice freshly squeezed, optional

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Wooden spoon
  • Sharp knife

Method
 

  1. Begin by heating your large pot over medium heat. Add the oil and stir in the flour, whisking continuously to create a roux. Cook, stirring constantly, until the roux turns a deep caramel color and smells nutty, about 15-20 minutes. Keep a close eye to prevent burning.
  2. Add the chopped onions, bell peppers, and celery to the roux. Sauté, stirring often, until the vegetables soften and release their aroma, about 10 minutes. The mixture should darken slightly and become fragrant.
  3. Stir in the minced garlic and cook for another minute until fragrant. Then, slowly pour in the vegetable stock, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer and cook for about 5 minutes, allowing it to thicken slightly.
  4. Mix in the smoked paprika, thyme, and bay leaves, then season with salt and pepper to taste. Add the sliced okra, stirring to combine. Reduce the heat to low and let the gumbo simmer uncovered for 30-40 minutes, stirring occasionally until thickened and flavorful.
  5. Once the gumbo has thickened and the vegetables are tender, remove the bay leaves. Taste and adjust the seasoning if needed. For a bright finish, squeeze in fresh lemon juice and add hot sauce to taste.
  6. Serve the hot, smoky gumbo in bowls, garnished with chopped green onions if desired. The broth should be velvety and rich, with tender vegetables and a warm, smoky aroma filling your kitchen.

Notes

Make sure to stir the roux constantly to achieve the perfect deep caramel color. Caramelize the vegetables slowly for maximum flavor. Adjust seasoning at the end to balance smoky, salty, and spicy notes. Reheat gently to preserve the broth's richness.