Gumbo is the official state cuisine of Louisiana. It is a hearty stew that traditionally made with a strongly-flavored dark roux, chicken or seafood stock, meat or shellfish, what Louisianans call the “Holy Trinity” of vegetables: celery, peppers, and onions; and often okra.

James has been begging me to make a veggie version of Gumbo ever since his trip to New Orleans for his bachelor party. He came back raving about the culture of New Orleans, the food, the music and of course the cool voodoo shops. He talked about Gumbo for 2 weeks after his return. To say he is obsessed with Southern and Cajun and/or Creole cuisine is an understatement. I have the toughest time keeping him away from the non-vegan versions.

Since I have never been to New Orleans, or tasted a Gumbo, this recipe was a tough one to crack. I spent many hours researching the history and traditional recipes and flavor profiles of this dish. The first attempt was a flop, it had too much of a tomato-flavour he said. So, after many round of eating stew or a week, the final reveal is happening now!

This dish combines the culinary practices and flavours of several cultures; including French, Spanish, German and West African. According to Wikipedia, Gumbo may have been based on traditional West African or native dishes, or may be a derivation of the French dish bouillabaisse, or Choctaw stew, but most likely all three dishes contributed to the original recipe. Cool!

Personally, I think it’s freaking delicious, and makes a hearty meal during the winter months. But it’s also the perfect dish for you Mardi Gras celebrations coming up next month! Yay! Let me know in the comments section below if you’re doing anything to celebrate Mardi Gras in February.

The make this Gumbo, place 1 can of rinsed young jackfruit in a medium sized bowl. In a blender, add ¼ tsp pepper, ¼ tsp mustard powder, ½ tsp cayenne, ½ tsp paprika and ¼ tsp garlic and blend to create a fine powder. Pour this powder onto the jackfruit and toss to coat completely. Set the jackfruit aside and allow it to marinate for 15-30 mins, while you prep the remaining ingredients. I used a food processor the chop the green pepper, onion and celery because it’s so much faster than doing it by hand.

Press the ‘Saute’ button on the Instant Pot and heat up 1 tbsp coconut oil. Add the sliced sausage and cook for 3-5 mins until it’s browned slightly and remove from the Instant Pot and set aside. Add another 1 tbsp coconut oil to the Instant Pot and press ‘Saute’ to heat it up. Add the marinated jackfruit and saute for 3-5 mins until soft. Remove it from the Instant Pot and set aside.

Add 1/4 cup of coconut oil, ½ cup flour, 1 tbsp cajun seasoning, 1 tsp thyme, and 1 tsp paprika to the pot. Whisk constantly and cook for 15 mins, until the roux is dark brown in colour. The key here is to never stop whisking. Throw on a podcast or a show in the background to keep you motivated for 15 mins.

After 15 mins, add 2 minced garlic cloves, 1 chopped onion, chopped green pepper, and celery, and cook, stirring constantly, until veggies are soft, about 3-5 mins.

Add back the cooked sausage and jackfruit, bouillon dissolved in water, tomatoes, okra and a bay leaf to the pressure cooker. Stir well to combine and scrape the bottom of the pot to prevent error notices on the machine. If anything sticks to the bottom, it will not bring itself to the correct pressure.

Add the Instant Pot lid, close the pressure valve, hit ‘pressure cook’ and add 4 mins to the timer. After the machine beeps, quick release the pressure by turning the pressure valve. Remove the lid and taste the gumbo. Add 1/2 tsp salt and pepper to taste. If you’re watching your salt intake just season to taste. Stir in chopped parsley and serve with cooked rice.

4.0 from 2 reviews

Vegan Gumbo | Instant Pot Gumbo Recipe

 

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Prep time

10 mins

Cook time

40 mins

Total time

50 mins

 

This vegan gumbo is packed with okra, vegetables, jackfruit and sausage. It is cooked the traditional way with a plant based twist. This hearty, and rich Cajun stew is made with marinated jackfruit "chicken", spicy veggie sausage and seasoned with black pepper, cayenne, and paprika. It is the best vegan gumbo you'll ever have!

Author: The Edgy Veg

Recipe type: Main

Cuisine: Louisiana

Serves: Serves 4-6

Ingredients

Jackfruit Marinade

• ¼ tsp freshly cracked black pepper
• ¼ tsp mustard powder
• ½ tsp cayenne pepper
• ½ tsp paprika
• ¼ tsp garlic powder

• 1 can young jackfruit in water or brine,drained & shredded with a potato masher and a fork
• 7 tbsp + 2 tbsp cup coconut oil
• 2 veggie sausage, cut into slices, I usedfield roast
• ½ cup unbleached white flour
• 1 tbsp cajun seasoning
• 1 tsp dried thyme
• 1 tsp paprika
• 2 garlic cloves, minced
• 1 medium yellow onion, finely chopped (I used a food processor)
• ½ green pepper, finely chopped (I used a food processor)
• 2 celery stalks, chopped (I used a food processor)
• 2 no-chicken, no-beefor vegetable bouillon cubes dissolved in 3¾ cups water
• 1 ¾ cup crushed tomatoes
• 1½ cups sliced okra
• 1 bay leaf
• ½ tspsea salt+ pepper, to taste
• handful parsley, chopped
• 2 cups cooked rice

Instructions

1. Place rinsed jackfruit in a medium sized bowl.
2. In a blender add pepper, mustard powder, cayenne, paprika and garlic and blend to create a fine powder. Pour powder onto jackfruit and toss to coat. Set aside and allow to marinate for 15-30 mins, while you prep remaining ingredients.
3. Press the ‘Saute’ button on the Instant Pot and heat 1 tbsp coconut oil.
4. Add sausage and cook for 3-5 mins until it browned slightly.
5. Remove sausage and set aside.
6. Add 1 tbsp coconut oil to instant pot and press “Saute” to heat. Add marinated jackfruit and saute for 3-5 mins until soft. Remove from Instant Pot and set aside.
7. Add ¼ cup coconut oil, flour, 1 tbsp cajun seasoning, 1 tsp thyme, and 1 tsp paprika to the pot. Whisk constantly and cook for 15 mins, until the roux is dark brown in colour.
8. Add garlic, onion, green pepper, and celery and cook, stirring, until veggies are soft, about 3-5 mins.
9. Add the cooked sausage, jackfruit, bouillon dissolved in water, tomatoes, okra and bay leaf to the pressure cooker. Stir well to combine and scrape the bottom of the pot to prevent error notices on the machine.
10. Add the Instant Pot lid, close pressure valve, press the 'pressure cook' button, and add 4 mins to timer.
11. Quick release the pressure by turning the pressure valve.
12. Remove the lid and taste the gumbo. Add ½ tsp salt and pepper to taste. If you're watching your salt intake just season to taste.
13. Stir in chopped parsley and serve with cooked rice.

Notes

Try serving this over roasted potatoes!

3.5.3251