‘As traditional as any gumbo can be made by an English girl’


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Serves:  4

Preparation time: 10 minutes

Cooking time: 45 minutes


  • 1 onion
  • 2 stalks of celery
  • 3 garlic cloves
  • 1 sweet red pepper
  • 400g of vegan sausage
  • 400g of chopped tomatoes
  • 1 bay leaf
  • 1 tablespoon of thyme
  • ¼ cup of flour
  • ¼ cup of coconut oil
  • 1 teaspoon of smoked paprika
  • 1 teaspoon of cayenne pepper
  • Salt and pepper
  • 1 cup of vegetable stock

Nutritional value per serving:

  • Calories, kcal 494.1
  • Fat, g 29.0
  • Saturates, g 13.3
  • Carbs, g 25.1
  • Sugars, g 8.4
  • Fibre, g 5.2
  • Protein, g 32.7
  • Sodium, g 1.48


  1. Firstly, chop all the vegetables and finely chop the garlic.
  2. Next, time to make the roux – add the oil and flour to a pan and cook until it forms a paste, mixing continually so it doesn’t stick.
  3. Now, add the onions, garlic, and salt.
  4. Then, add the celery, pepper, and vegan sausage. Cook this until it starts to brown.
  5. Add the herbs, tomatoes, and stock.
  6. Cook this for 30 minutes until the consistency is just right for you.
  7. Add the spices, and mix through. Serve and enjoy with some brown rice.

Spicy vegan sausage gumbo


  • We had it with rice, but you can serve it with some cook sweet potato; it’s fantastic either way.
  • If you really wanted, you could swap the vegan sausage out for some beans to get that extra protein; black beans are a great shout for this!

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