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Vegan Sausage Gumbo

Skill Level: Intermediate

20 min Prep
50 min Total
price per Serving

Nutrition Facts

Amount Per Serving
Calories 348
Protein 18.4g
Total Carbohydrates 48.4g
Dietary Fiber 12.5g
Net Carbohydrates 35.9g
Sugar 8.7g
Total Fat 11.8g
Saturated Fat 1.8g
Trans Fat 0.0g
Cholesterol 0.0mg
Sodium 945.2mg
SmartPoints® 8.0


  • 1 pound vegan sausage
  • 3 Tablespoons olive oil
  • 1/4 cup all-purpose flour
  • 1 cup chopped onion
  • 1 cup green bell pepper, chopped
  • 1 cup chopped celery
  • 2 teaspoons chopped fresh garlic
  • 4 cups low-sodium vegetable broth or stock
  • 14 ounces canned fire-roasted diced tomatoes
  • 1 1/2 cups frozen sliced okra
  • 2 Tablespoons vegan Worcestershire sauce
  • 2 teaspoons paprika
  • 2 teaspoons dried thyme leaves
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground red (cayenne) pepper, to taste
  • 1/4 cup chopped green onion (scallion) (optional)


  1. Prepare sausage according to package directions.
  2. Coat the bottom of a large pot with the olive oil and place it over medium heat. Whisk in the flour. Cook the flour, whisking constantly, until it darkens in color a bit and begins to smell nutty, about 5 minutes.
  3. Stir in the onion, pepper and celery and sauté for about 5 minutes, until the veggies begin to soften. Add the garlic and sauté about 1 minute more, until very fragrant.
  4. Stir in the broth, tomatoes, okra, Worcestershire sauce, paprika, thyme, pepper, oregano, and cayenne. Raise the heat and bring to a boil.
  5. Lower the heat and allow to simmer, stirring occasionally, until the broth is thick and the veggies are tender, about 30 minutes.
  6. Serve over cut up sausage and rice.

Price Per Serving based on average national price: excludes store savings and local grocery store pricing