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Instant Pot Vegan Gumbo

Rachele (Pebbles and Toast)
A delicious plant-based twist on the New Orleans iconic soup featuring plant-based andouille sausage!
5 from 1 vote
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Prep Time 30 minutes
Cook Time 30 minutes
Course Main Course, Soup
Cuisine American, Cajun, Vegan
Servings 6

Equipment

  • Pressure Cooker

Ingredients
  

  • 1 onion chopped
  • 2-3 stalks of celery chopped (1 cup)
  • 1 green pepper chopped
  • 1 cup cremini mushrooms, chopped
  • 1 Tbsp minced garlic
  • 2-3 Tbsp oil optional
  • ½ cup spelt, whole wheat, or gluten-free flour
  • 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 Tbsp green onions sliced
  • 2 tsp miso paste
  • salt and pepper to taste optional
  • Cooked rice
  • filé powder optional
  • 1-2 Tbsp fresh parsley, chopped or 1-2 tsp parsley flakes

Instructions
 

  • Using the sauté function on the Instant Pot, sauté the onions, celery, mushrooms, and bell pepper for 3 minutes. If using oil, drizzle a little in the pan. Otherwise, add a tablespoon of broth to prevent the vegetables from sticking, as needed.
  • 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.
  • Stir in the vegetable broth, okra, tomatoes, beans, and seasonings.
  • Press cancel. Lock the lid in place and ensure the sealing knob to sealing.
  • Cook on high pressure for 5 minutes, and allow to release the pressure naturally.
  • 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.
  • Serve the gumbo over rice and garnish with sliced green onions and file.

Notes

* Use 1/4 tsp cayenne pepper for mild, 1/2 tsp for medium, or more if you like it spicy.
** 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.
Keyword andouille, beans, cajun, gumbo, new orleans, okra, peppers, plant-based, sausage, soup, vegan