BY : PUBLISHED : February 25th, 2013 UPDATED: February 2nd, 2022

My grandmother's gumbo was one of my favorite things to eat before switching to a plant-based diet.  I think I have finally got it down though! You can change up what you want in the gumbo.  I use Tofurkey Sausages but you could use something else if you like.   This makes enough to feed about 6 people.  Serve it over rice or with bread. It is a little more pricey per serving, but it is a great meal for a dinner party. Enjoy!

Estimated Cost Per Serving: $1.75 -@2.50

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Terrence Paschal
Plant based gumbo took me a while to figure out but this is good enough my grandmother would approve.
5 from 1 vote
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Dinner
Cuisine American
Servings 4 servings
Calories 320 kcal
METHOD Stovetop
DIET Vegan


  • 3 cups of vegetable broth
  • 1 cup of beer or broth
  • 1 green bell pepper diced
  • 1 yellow onion diced
  • 3 cloves of garlic minced
  • 2 ribs of celery diced
  • 1 red bell pepper diced
  • 1 can of kidney beans drained and rinsed
  • 1 can of white beans drained and rinsed
  • 1 can of fire roasted tomatoes
  • 1 cup of diced mushrooms
  • 3 Tablespoons of flour
  • 1 teaspoon of oil
  • 2 bay leaves
  • 2 Tablespoons of Cajun seasoning
  • 1 teaspoon of liquid smoke
  • 2 teaspoons of smoked paprika
  • ½ teaspoon of cayenne pepper
  • Veggie Sausages (optional)


  • Add teaspoon of oil to a large pot. When oil heats, add flour.
  • Stir the flour until it starts to brown. Do not let the flour turn black or you will have to start over.
  • After flour turns brown, add onion,garlic, celery, peppers, Cajun seasoning, paprika, and cayenne.. Cook for 5 minutes.
  • After 5 minutes, add tomato, broth, liquid smoke, bay leaves, and beer. Mix and bring to a boil.
  • After boiling, turn down heat. Add beans, mushrooms, and sausage, cover and let simmer for 25 minutes.
  • Serve gumbo over rice or by itself. Enjoy!


Serve it over rice or with bread. 


Calories: 320kcalCarbohydrates: 57gProtein: 16gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1457mgPotassium: 960mgFiber: 16gSugar: 12gVitamin A: 4155IUVitamin C: 69mgCalcium: 127mgIron: 5mg
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

Disclaimer: Although attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

About Terrence Paschal

Plant based food, micro brews, punk rock, and running are what I am about.

View all posts by Terrence Paschal

Reader Interactions


  1. Roxanne Gujda says

    I can't believe no one has commented on this. This is AMAZING!! I did add more oil to make the roux and i only used 1/4 tsp cayenne, but other than that, the taste is soooo rich. The only thing I will change next time is make a little more roux.

    Everybody...if you like spicy, make this TONIGHT!! YUM!!

    • Andrea White says

      We're so happy to hear that you enjoyed it! It's a delicious one alright. Thanks for commenting 🙂

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