Instant Pot Vegan Gumbo

A delicious plant-based twist on the New Orleans iconic soup featuring the holy trinity, red beans, okra, and plant-based andouille sausage!

Have you ever had gumbo?

I was introduced to the infamous gumbo when I lived in Slidell near Lake Pontchartrain across from New Orleans some time ago. Gumbo is the iconic soup of Louisiana. Like most soup, everyone has their preferred recipe; though most gumbo almost always features a brown roux, a myriad of vegetables, and andouille sausage. It’s great served as a main entree but can easily be served alongside jambalaya, red beans and rice, and fresh warm cornbread.

Like much of its famous cuisine, New Orleans has successfully made gumbo its own by combining trademarked flavors and techniques to create a flavorful soup unlike any other in the world. Specifically, gumbo is an incredible conglomeration of several heritages, including the Choctaws (filé), France (roux and mirepoix), and West Africa (gumbo/okra). And interestingly enough, the word gumbo derives from a West African word for okra.

And yet, a hot bowl of flavorful gumbo is an incredible and unforgettable experience. It’s probably the most famous and popular food known to the state of Louisiana. Come to think of it, gumbo is to Louisiana like chili is to Texas. It’s versatile and forgiving, and yet there are a few potentially controversial aspects of creating a delicious gumbo: the roux, tomatoes, add-ins, and filé.

First up is a version of mirepoix. In Cajun and Louisiana Creole cooking, mirepoix is referred to as the holy trinity and it is a little different from the standard onion-carrot-celery blend. Instead, as a rule of thumb, the holy trinity consists of equal measures of onion, celery, and green bell pepper. Once it is sautéed until crisp-tender, it’s important to work quickly to develop a proper gumbo roux. Roux is made by browning flour in and then adding broth – this browning process acts as a slight thickener and enhances the color and flavor of gumbo.

This gumbo is made super easy using the sauté function in an Instant Pot. Simply stir flour with the holy trinity until the bottom of the pan is coated with a nice medium browned flour coating. Keep stirring an extra minute or two. Then add a little broth to deglaze the pan, until all of the browned flour coating is removed from the bottom of the pan. NOTE: It’s important that all of the brown coating is removed to avoid getting the “Burn” alert.

Granted, oil may make the roux process easier and is more traditional; but this recipe is unique in that it offers an option to produce a nicely browned and savory roux without any oil. Whether you choose to use or omit the oil, the roux created in this browning process a taste like no other.

Now that you have the holy trinity and roux, simply add the remaining ingredients, which includes red beans, sliced okra, diced tomatoes, and some more Umami Vegetable Broth. My Umami Vegetable Broth is an all-natural and sodium-free vegetable broth rich in umami flavor made super easy in the Instant Pot or pressure cooker. And best of all, it costs pennies to make because it features vegetable scraps. One recipe typically makes four quarts and is perfect for soups, stews, beans, and oil-free sautéing.

Believe it or not, the beloved tomato is another controversial ingredient in gumbo. Some swear by it and others forbid it. I think diced tomatoes add a great deal of character, umami, color, and flavor. So of course I include diced tomatoes in this Instant Pot Gumbo recipe. And the results are wholly satisfying.

Most gumbo recipes feature some sort of meat, seafood, sausage, or combination; though the most popular inclusion is andouille sausage, a Louisiana favorite. Since this gumbo is vegan, this recipe includes an option to add Plant-based Andouille Sausage – but I promise this gumbo is great with or without it. If you choose to include the sausage, simply add it once the pressure naturally releases.

Granted, I think this gumbo is absolutely delicious with or without the addition of my delicious Plant-based Andouille Sausage. As Emeril Legasse would say, it kicks it up a notch! And I agree. Did you ever watch Emeril cook on Emeril Live!? When I lived in Slidell, I used to watch him on the Food Network as I ate my dinner. He was so energetic and happy! He had a couple catch phrases like, “kick it up a notch” and “bam!”

Not only was he entertaining, but he kept me company so I wasn’t eating alone in my tiny apartment. This may sound sad or strange, but he was my dinner companion and friend, though we never actually met. He also influenced my relationship with food. I really enjoyed learning to cook and trying new foods as a result of his show.

Now you can serve this gumbo with or without rice. Some people like to ladle their gumbo over rice, while others like to scoop rice on top of their gumbo. Either way works. It’s a matter of preference – the choice is yours. I personally like to spoon a little rice on top of my gumbo and garnish with some scallions or green onions and filé.

Ah, filé. Unless you have lived in Louisiana or use an authentic gumbo recipe, you probably have not been exposed to filé. Filé is dried and ground sassafras leaves and reportedly comes from local Native American tribes, including the Choctaws. But I’m not sure if anyone knows this for certain. You can buy a bottle of filé at the grocery store, typically in the ethnic section or near regional spices and spice blends. It imparts a unique and trademark gumbo flavor. If you are able to find it, I highly recommend you sprinkle some in when making your roux and as a garnish atop each bowl when serving.

I hope you enjoy this Instant Pot Gumbo as much as we do.  Please leave a comment, rate it, and tag a picture #pebblesandtoast on Instagram! I’d love to see your results. Enjoy!!

Ingredients

• 1 onion, chopped
• 2-3 stalks of celery, chopped (1 cup)
• 1 green pepper, chopped
• 1 cup mushrooms, chopped
• 1 Tbsp minced garlic

• ½ cup whole spelt, whole wheat flour, or gluten-free flour blend
• 4-5 cups vegetable broth
• 2 cups sliced okra (frozen or fresh)
• 2 cans red beans (3 cups cooked)
• 1 14 ounce can diced tomatoes 
• 2 bay leaves
• 2 tsp fresh lemon juice
• 1 tsp white pepper
• 1 tsp black pepper
• 1 tsp maple syrup
• 1 tsp thyme
• 1 tsp Worcestershire sauce**
• ½ – 1 tsp salt (optional)***
• ¼ – ½ tsp cayenne pepper*
• 2 cups Plant-based Andouille Sausage, sliced****

• 2 tsp white miso paste
• 1-2 Tbsp fresh parsley or 1-2 tsp parsley flakes
• 2 Tbsp green onions, sliced
• Filé powder (optional)
• Cooked rice

Instructions

1. Using the sauté function on the Instant Pot, sauté the onions, celery, mushrooms, and bell pepper for 3 minutes.
2. Add minced garlic and flour.  Stir frequently until flour darkens, about 5 minutes.  A coating may form on the bottom and that’s okay as long as it doesn’t burn.  Keep stirring.  The coloring is an important trademark in gumbo. 

1. Stir in the vegetable broth. Scrape the bottom of the pan until all the flour coating is removed.
2. Add the okra, tomatoes, beans, and seasonings.

1. Press cancel.  Lock the lid in place and ensure the sealing knob to sealing.
2. Cook on high pressure for 5 minutes, and allow to release the pressure naturally.
3. Remove the lid and add the sliced andouille sausage.  Replace the lid for five minutes to allow the residual heat to warm the sausage. Remove the lid.
4. Stir in the lemon juice, chopped parsley or parsley flakes, sliced green onions, and miso paste.
5. Serve the gumbo over rice and garnish with additional sliced green onions and filé, if desired.

Notes

* Use 1/4 tsp cayenne pepper for mild, 1/2 tsp for medium, or more if you like it spicier.

** Worcestershire sauce – If you are vegetarian or vegan, be sure to review the ingredients on the Worcestershire sauce bottle.  Lord Sandy’s vegetarian Worcestershire sauce is available at our local grocery store and is what we use.

*** I don’t add salt; but if you prefer, add ½ -1 teaspoon to enhance the flavor profile.

**** My Plant-based Andouille Sausage recipe is perfect in this gumbo.

This recipe was adapted from Paint the Kitchen Red’s Instant Pot Gumbo recipe.