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bowl of vegan cajun gumbo
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Vegan Cajun Gumbo

Try our vegan cajun gumbo made with jackfruit chicken, hearts of palm seafood, and seitan sausage. This vegan take on a meat-forward southern classic is perfect for those nostalgic for the real thing without the animal harm.
Prep Time15 mins
Cook Time1 hr 40 mins
Total Time1 hr 55 mins
Course: Main Course, Soup, Stew
Cuisine: American, Southern
Diet: Vegan, Vegetarian
Keyword: cajun gumbo, gumbo, gumbo recipe, seafood gumbo, vegan cajun gumbo, vegan gumbo, vegan seafood gumbo, vegan soup, vegan stew
Servings: 8
Calories: 351kcal

Equipment

  • knife
  • cutting board
  • measuring cup and spoons
  • large pot or dutch oven
  • silicone spatula or wooden spoon
  • non-stick pan or seasoned cast-iron skillet
  • slotted spoon
  • small bowl
  • fork
  • ladle

Ingredients

Instructions

  • In a large pot, add vegan butter and chopped onion and garlic. Sauté for about five minutes until onions are translucent and then add the bell peppers and celery. Sauté for an additional five minutes.
  • Add the flour and a splash or two of broth so you're able to hydrate the flour. Turn the heat to low and make a roux, stirring consistently for about 45 minutes to ensure it does not burn. The mixture will eventually turn brown-ish.
  • Add the remaining broth, jackfruit, Tabasco, parsley, creole, kelp, cayenne, paprika, and bay leaves. Cover and simmer for 30 minutes.
  • Meanwhile, break out a skillet and carefully brown the hearts of palm gently on each side. If they stick to the pan feel free to add a little olive oil to loosen them up. Add to a plate and set aside. In the same skillet, brown the sausage and set aside.
  • If you haven't made your rice yet, now is a good time to start.
  • After 30 minutes, use a slotted spoon to remove the jackfruit from the gumbo. Let the jackfruit cool slightly and then break it apart with a fork.
  • Return to the gumbo and turn the heat off. Add the jackfruit back along with the hearts of palm, and the seitan sausage. Stir until combined. Add the file and the scallions to the gumbo and stir again until evenly combined.
  • Let the gumbo sit for 5 minutes to thicken. Serve with white rice and enjoy!

Notes

Nutrition is an estimate and does not include optional ingredients.  For each serving, 2/3 cup of cooked rice is included.
Just a heads up – this page contains some affiliate links which means I make a little bit of money if you click on select links and make a purchase. I only recommend products that I use on the reg!

Nutrition

Serving: 522g | Calories: 351kcal | Carbohydrates: 57g | Protein: 17g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 1398mg | Potassium: 427mg | Fiber: 6g | Sugar: 6g | Vitamin A: 2290IU | Vitamin C: 53mg | Calcium: 102mg | Iron: 4mg