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Vegan Green Gumbo (Gumbo Z'Herbes)
This Vegan Green Gumbo (gumbo z’herbes) delivers all the cozy, soulful comfort of classic Louisiana Creole cuisine with a plant-based twist. Savory mushrooms, hearty vegan sausage, and tender leafy greens build rich, satisfying flavor, while a few splashes of hot sauce add just the right amount of kick. Nourishing, comforting, and intensely flavorful—serve it for Lent, Easter, or an anytime meal and watch the rave reviews roll in.
Servings: 6 servings
Ingredients
- ¼ cup + 1 tablespoon extra-virgin olive oil divided
- ¼ cup all-purpose flour
- 1 yellow onion diced
- 3 cloves garlic minced
- 1 cup diced celery about 2 stalks
- 10 oz baby bella mushrooms sliced
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 2 tsp porcini mushroom powder optional
- 1 tbsp Better Than Bouillon vegetable base + 6 cups water OR 6 cups vegetable stock
- 8 cups assorted dark leafy greens chopped (or 2 cups each collard greens, mustard greens, Swiss chard, and kale)
- 2 tbsp soy sauce
- 4 vegan sausages sliced
- hot sauce for serving
- salt to taste
Instructions
- Warm ¼ cup of the olive oil in a large pot over medium-high heat.
- Next, make the roux. Add the flour and stir, then reduce the heat to medium. Toast the flour in the oil until it turns a rich golden color. For a deeper, richer flavor, continue cooking until it becomes a darker golden brown.
- Add the onions, garlic, and celery (plus green stems if using), and sauté until the onions begin to turn translucent, about 3 minutes.
- Add the sliced mushrooms, black pepper, thyme, smoked paprika, and porcini powder. Stir well and cook until the mushrooms soften, about 8 minutes.
- Add the water and bouillon paste (or vegetable stock) and bring to a simmer. Add the chopped leafy greens and soy sauce and stir. Cook for about 10 minutes, or until the greens are tender, cooking longer if you prefer softer greens.
- While the gumbo cooks, pan-fry the sausage. Heat the remaining 1 tablespoon of oil in a skillet over medium heat. Once hot, add the sliced sausage and cook for about 3 minutes per side, until browned and crispy.
- Stir the sausage into the gumbo, then season to taste with salt and pepper. Serve hot with hot sauce to pass.
Video
Notes
Recipe Pro-Tips
- Cook the roux longer for a deeper flavor. The longer the flour toasts in the olive oil, the nuttier and more complex it becomes. Cook until a light golden brown for a mellow base or to a deeper golden brown for extra richness.
- Don't rush the mushrooms. They usually need about 8 minutes to soften and release their moisture. This concentrates the savory, meaty flavor, and is essential for that classic gumbo taste.
- Adjust the greens' cooking time. Simmer for about 10 minutes for tender, slightly toothy greens. For softer greens with less chew, cook an additional 5–10 minutes. Lower the heat to medium-low for longer cooking to keep them from becoming mushy.
- Season to taste before serving. Greens mellow as they cook, so taste and adjust the seasoning at the end to get the perfect flavor balance.
- Adjusting the thickness. If it's too thick, add an extra splash of broth. If it’s too thin, simmer uncovered for a few minutes until it reaches your ideal consistency.
- Refrigerating: Store leftover greens gumbo in an airtight container in the refrigerator for up to 5 days.
- Freezing: Once cooled to room temperature, freeze the gumbo in a freezer-safe container for up to 3 months. Defrost in the refrigerator overnight. The sausage may change texture slightly, but it will still be delicious.
- Reheating: Warm the gumbo in a saucepan over medium-low heat or reheat gently in the microwave until hot.
Nutrition
Calories: 157kcal | Carbohydrates: 14g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 785mg | Potassium: 450mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2658IU | Vitamin C: 19mg | Calcium: 141mg | Iron: 1mg