Try this vegan gumbo, then check out our vegan stew, vegetable stew, vegan chilli and more easy vegan meal ideas.


  • 2 tbsp rapeseed oil
  • 2 1⁄2 tbsp gram flour
  • 2 stalks celery, finely diced
  • 1 large red onion, finely chopped
  • 1 red pepper, roughly chopped
  • 2 cloves garlic, crushed
  • 400g tin chopped tomatoes
  • 850ml fresh gluten-free vegetable stock
  • 500g sweet potato, peeled and cut into 2-3cm chunks
  • 400g tin black-eyed peas, drained and rinsed
  • 175g okra, trimmed and roughly chopped into 2cm pieces
  • 2 bay leaves
  • a small handful flat-leaf parsley, roughly chopped
  • 600g steamed brown rice, to serve


  • 2 1⁄2 tbsp smoked paprika
  • 1 1⁄2 tbsp onion powder
  • 1 1⁄2 tbsp garlic powder
  • ground to make 1⁄2 tbsp whole black peppercorns
  • 1⁄2 tbsp ground white pepper
  • 1⁄2 tbsp dried parsley
  • 1⁄2 tbsp dried oregano
  • 1⁄2 tbsp dried thyme
  • 1⁄4 tsp cayenne pepper


  • STEP 1

    Combine the ingredients for the Creole seasoning in a small bowl and then decant into a small jar. This will keep for up to six months in a cool, dry space, out of direct sunlight.

  • STEP 2

    Put the oil and gram flour in a large, deep pan. Whisk together and continue to do so over a low heat for 2-3 minutes or until the mixture has thickened and turned a dark caramel colour.

  • STEP 3

    Add the celery, onion, pepper and garlic, season with salt and fry for 8-10 minutes or until the vegetables have begun to soften. Add 3 tsp of the Creole seasoning, cooking for 30 seconds, then stir in the tomatoes and cook for a further minute.

  • STEP 4

    Stir in the stock, sweet potato, peas, okra and bay. Bring to a boil then leave to simmer, uncovered, for 30 minutes until the sweet potato is cooked through and the liquid has reduced slightly. Season to taste. Serve with steamed rice, scattered with the parsley.


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