Cajun Louisiana Vegan Gumbo

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5 from 2 reviews

Inspired by my mom’s and great-grandmother’s recipes, this is a vegan take on cajun gumbo. This recipe takes about 45 minutes of prep; then you need to let it simmer for a while. Louisiana vegan gumbo is a delicious and hearty soup great for a nourishing meal on any cold day.


  • 1 cup organic flour
  • 1 cup coconut oil
  • 2 large yellow onions, chopped
  • 2 green bell peppers, chopped
  • 8 celery ribs, chopped
  • 1 cup of warm water
  • 1/8 cup fermented hot sauce (optional)*
  • 1 tablespoon cajun seasoning*
  • 1 teaspoon fresh oregano, chopped
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 6 cloves of garlic, minced
  • 8 bay leaves, whole
  • 810 cups vegetable stock
  • ½ cup fresh parsley, chopped
  • 1 cup green onions, chopped
  • 5 links vegan sausage, sliced
  • 2 20-ounce cans vegan jackfruit (drained, rinsed, seeds removed, chopped)
  • 1 teaspoon cajun seasoning
  • 2 tablespoons smoked olive oil


  1. First, prep the jackfruit. Drain, rinse, chop, and remove the seed pods. It should look like shredded chicken. Toss the jackfruit in 1 teaspoon cajun seasoning. Set aside.
  2. Prepare the onion, bell pepper, and celery (the trinity). Measure your flour.
  3. Gather your 1 cup of water and place it near where you are cooking DO NOT USE IT YET. Place the chopped trinity near your cooking pot as well.
  4. Add the coconut oil to a large stock pot and heat until it’s fully melted and hot.
  5. Slowly sprinkle the flour into the hot oil while stirring continuously with a wooden spoon or roux spoon. Watch closely and do not stop stirring until the mixture (Roux) has turned a dark chocolate color. (See body of the blog post for roux progress photos)
  6. Add onions, bell pepper, and celery and stir to combine. Take your cup of water and drizzle tiny bits as needed to keep the roux mixture smooth and not clumpy. Cook until the aromatics are translucent.
  7. Add Sausage and hot sauce (hot sauce is optional) mix together, cooking for about 3 minutes.
  8. Add the cajun seasoning, oregano, garlic powder, and onion powder and stir to combine.
  9. Slowly add the stock, stirring continuously.
  10. Add the bay leaves and fresh minced garlic and bring to a boil.
  11. Immediately turn the heat down to a low simmer and cover.
  12. Allow to simmer for about 2 hours.
  13. While simmering cook some rice and brown the jack fruit.
  14. Add some smoked olive oil to a large skillet and cook the jack fruit until it’s browned on all sides.
  15. After simmering, add the jackfruit and bring back to a low boil.  Cook for 15 minutes then turn off the heat.
  16. Taste test and salt to taste. Serve with rice.


  • Some Cajun seasonings have salt, some do not, that is why it’s best to salt to taste after cooking.
  • Hot sauce is optional. If you like you gumbo spicy I highly recommend.