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Simple Vegan Gumbo

This flavorful vegan gumbo is Cajun cuisine at its finest.
5 from 1 vote
Prep Time 1 hr
Cook Time 1 hr
Total Time 2 hrs


  • 1/2 cup olive oil
  • 1/2 cup flour
  • 2 or 3 cloves minced garlic
  • 3 cups frozen chopped Holy Trinity vegetable blend which is1 cup each: chopped white onion, chopped celery and chopped bell pepper
  • 3 cups vegetable stock about 2 cans
  • 1 or 2 cans diced tomatoes to taste
  • 2 bay leaves
  • 2 tsp Creole seasoning
  • 1 tsp dried thyme
  • 3 cups frozen chopped okra
  • 3 cups frozen chopped collard greens
  • 2 cans black-eyed peas drained OR 3 cups frozen black-eyed peas
  • Salt & Pepper


  • Roux: Heat olive oil in a large heavy pot or Dutch oven on a medium-low heat. Gradually whisk in flour and cook, whisking constantly until mixture turns the color of melted chocolate.
  • Stir in minced garlic and Holy Trinity vegetables.
  • Slowly add broth and tomatoes, stirring well.
  • Next, add bay leaves and other seasonings.
  • Stir in frozen okra, collard greens and black-eyed peas.
  • Bring to a boil over high heat, then cover and reduce heat to low. Let simmer for at least an hour, stirring occasionally.
  • Serve with rice.
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