I’m delighted to share this Plant-based Sausage and Pepper Gumbo with you. Dan and I are loving it. It’s sure to become one of our very favorite flavorful and comforting main dishes. It’ll be a go to at our next Super Bowl watch party, apres ski, family gatherings and dinner parties.
Gumbo is a traditional Cajun hearty stew. It’s often made with a dark roux, meats (like chicken and sausage), seafood, and vegetables, and typically served over rice.
This Plant-based Sausage and Pepper Gumbo is loaded with vegetables, spices and plant-based sausage. Yes, plant-based sausages are a thing. A few of my favorites are this Field Roast sausage and Beyond Sausage.
Gumbo is one of the most iconic dishes of Louisiana cuisine and varies widely in its ingredients and preparation, but most versions share these two common elements: a flavorful roux ad the “holy trinity” of vegetables (onion, bell pepper, and celery).
For instance, for this gumbo, I saute the “holy trinity” vegetables to build flavor early on in the cooking process with the addition of carrots as well.
Cajun Cuisine
Cajun food is often seasoned with a variety of spices that may include thyme, oregano, bay leaves, black pepper, cayenne pepper, and sometimes filé powder. The spice level can vary, but Cajun food is typically known for its bold, spicy flavors.
What is Gumbo Filé
Filé spice (pronounced “fee-lay”) is a seasoning made from dried and ground leaves of the sassafras tree. It is most commonly used in Cajun and Creole cooking. It’s a key ingredient in gumbo and adds a slightly sweet, earthy taste, with a hint of eucalyptus to dishes.
Up here where I am in the Northeast, it’s not easy (but also not impossible) to find gumbo filé spice. Luckily I have a few spice stores and supermarkets that carry specialty foods. The flavor of filé is similar to thyme, so if you have trouble finding it, try this substitution.
Preparing the Roux for Vegan Sausage and Pepper Gumbo
Preparing a roux for this Plant-based Sausage and Pepper Gumbo is an essential step in achieving the dish’s rich, deep flavor. In this recipe, you’ll make the roux with a mixture of flour and olive oil.
In order to make the roux, oil is heated in a sauce pan of medium heat. Flour is then sprinkled into the pan and stirred. The mixture is then simmered for 30 minutes to brown the roux.
While studying at Cornell to receive my degree in Nutrition Science, I took food science classes. Fun times! The kitchen was our food lab. One memorable lesson was preparing a roux! A key takeaway for non-lumpy roux? More fat than flour. In this recipe you’ll use 5 tablespoons of oil with 4 tablespoons of flour. ✅ No lumpy roux here!
These before and after photos show the browning of the roux.
The roux also serves to thicken the stew when it is combined with the broth, wine and vegetables. In addition to the roux, okra and filé powder contribute to the gumbo’s consistency.
If you love hearty soups and stews, you’ll likely enjoy this Creamy Tomato Soup and this Chunky Veggie Bean Chili.
If you try and enjoy this recipe, please consider leaving a star rating and a comment. I love hearing from you and it helps others find my recipes. Thank you so much for your support!
Plant-based Sausage and Pepper Gumbo
- 7 tablespoons olive oil divided
- ¼ cup all purpose flour
- 4 plant-based sausages
- 1 medium onion, diced small
- ½ cup small diced celery
- 1¼ cup small diced red bell pepper
- ⅔ cup small diced carrots
- 3 cups vegetable broth
- 1 cup white wine
- 28 ounce can of diced tomatoes
- 2 tablespoons tomato paste
- ½ cup roasted red peppers, chopped
- 1 cup okra, diced into rounds
- 1 cup corn
- 1½ teaspoons dried oregano
- ¼ teaspoon salt
- 2 teaspoons filé (gumbo spice)
- 2 teaspoons Frank’s Hot Sauce
- ¼ teaspoon cayenne pepper
- 1 teaspoon sugar
- salt and pepper, to taste
- cooked rice, chopped parsley, cilantro or green onion optional for serving
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Heat 5 tablespoons of olive oil in a medium sauce pan of medium heat. Sprinkle the flour into the pan and stir to dissolve. Turn the heat down and simmer for 30 minutes to brown the roux.
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In a large pot, heat the remaining 2 tablespoons of olive oil over medium high heat. Add the onions, celery, bell pepper and carrots and heat for 10 minutes or until softened, stirring occasionally.
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While the roux and vegetables are cooking, heat the sausages in a saute pan until heated through and then dice into bite-sized pieces. Set aside.
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Once the roux has cooked, stir in the vegetable broth and wine. Mix thoroughly, incorporating any flour that has settled on the bottom of the pan. Pour the mixture into the pot with the cooked vegetables. Add the canned tomatoes, tomato paste, roasted red peppers, okra, corn, oregano and salt.
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Heat on medium-high for 25 minutes, stirring frequently. No need to add a lid, the liquid will evaporate and the stew will thicken. Stir in the filé, hot sauce, cayenne pepper, and sugar and cook for another five minutes.
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Remove from the heat. Add the sausage and season to taste with salt and pepper.
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Serve garnished with chopped parsley, cilantro green onions and/or a side of rice, if desired.