Veggie Gumbo

Hi Foxy People! In honor of Fat Tuesday, I wanted to bless yall with a veggie friendly gumbo. It’s got everything, but the crab legs lol.

Check out my recipe below!


Vegetarian (2 individual servings)

  • 4 cups of Vegetable Broth
  • 1 bag of Frozen Gumbo Medley Vegetables
  • 3 Smart Meatless Italian Sausage links
  • 1 can of Cannellini Beans
  • 2 small Vine Tomatoes
  • 1/4 cup of All Purpose Flour
  • 2 tablespoons of Tomato Paste
  • 2 cloves of Garlic (minced)
  • 3 tablespoons of Vegan Spread
  • 2 tablespoons of Tony Chachere’s seasonings


  1. Prep your garlic, dice your tomatoes, and cut your sausages on the bias into 1 inch slices. You can also rinse and drain off your beans as well.
  2. In a small pot, heat up your gumbo vegetable medley with about 3 tablespoons of water. The goal is to thaw out the veggies and allow them to soften. This will cook for about 5 minutes. Drain excess water off and sit aside.
  3. In a large pot, turn the heat to medium and melt your vegan spread. Add in your minced garlic and allow it to brown a bit.
  4. Take your sausage and add them in. Allow each side to get a brown crust to it. This is about 2 minutes of cooking on each side. Then take the sausage out and sit it aside. Keep all the buttery goodness at the bottom.
  5. Now it’s time for the roux! Add in your flour and allow it to mix well with the vegan spread. It forms a nice, brown paste.
  6. Add in all of your Tony’s seasoning and slowly stir in the vegetable broth. You want to make sure the flour clumps are gone.
  7. Then add in everything to the big pot. This includes your tomato paste, sausage, gumbo veggies, and beans. Make sure everything is mixed well together.
  8. Cover the gumbo and turn the heat down to a simmer on low heat. Allow it to cook for about 15 minutes and you are ready to serve!

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