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! 🙂

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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