Vegan Field Roast Italian Sausage Gumbo
If you're craving a comforting, hearty meal that warms you from the inside out, look no further than this Vegan Field Roast Italian Sausage Gumbo! 🌱✨Inspired by the bold flavors of traditional Cajun and Creole cooking, this plant-based gumbo captures all the rich, savory goodness you love — no meat required.With a deep, dark roux, the "holy trinity" of veggies, and savory Field Roast sausages, it’s a soulful dish perfect for cozy nights, family dinners, or simply feeding your spirit.Whether you're vegan, vegetarian, or just love a good plant-forward meal, you're going to absolutely adore this gumbo.
Ingredients
🌶️ Cajun Holy Trinity
- 1 cup diced onion
- 1 cup diced celery
- 1 cup diced green bell pepper
🧂 Spices & Seasonings
- 1 tablespoon Cajun seasoning
- 1 teaspoon thyme
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- Salt to taste
- A few dashes of hot sauce optional but encouraged!
🍲 Base Ingredients
- ⅓ cup olive oil adjust as needed
- ⅓ cup all-purpose flour for the roux
- 1 tablespoon Better Than Bouillon vegetable base
- 4 cups water or vegetable broth if you prefer
🥔 Veggies & Extras
- 1 cup sliced okra fresh or frozen
- 1 large potato diced
- 1 cup mushrooms sliced
- 2 Field Roast Italian sausages sliced
Instructions
- Make the Chocolate Brown Roux
- In a heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.
- Whisk in the flour and stir constantly—no breaks—for 20–25 minutes until it turns a deep chocolate brown.
- Adjust the heat and add a little extra oil if needed to prevent burning.
- This roux is the foundation of flavor, so don't rush it!
- Add the Cajun Holy Trinity
- Once the roux is beautifully brown, toss in your diced onions, celery, and bell peppers.
- Stir and sauté for 5–7 minutes until softened and fragrant.
- Sauté the Sausage and Veggies
- Add the Field Roast sausage slices, mushrooms, diced potatoes, and okra.
- Cook for another 5 minutes, stirring often.
- Season and Add Stock
- Sprinkle in your Cajun seasoning, thyme, smoked paprika, and black pepper.
- Stir in the Better Than Bouillon paste.
- Gradually add the water or vegetable broth, stirring constantly to avoid clumping.
- Simmer and Thicken
- Lower the heat and let the gumbo simmer uncovered for 30–40 minutes.
- Stir occasionally until the potatoes are tender and the gumbo is thickened to your liking.
- Taste and adjust salt, spices, or hot sauce as needed!