Vegan Gumbo | Instant Pot Gumbo Recipe (2024)

Gumbo is the official state cuisine of Louisiana. It is a hearty stew that traditionally made with a strongly-flavored dark roux, chicken or seafood stock, meat or shellfish, what Louisianans call the “Holy Trinity” of vegetables: celery, peppers, and onions; and often okra.

James has been begging me to make a veggie version of Gumbo ever since his trip to New Orleans for his bachelor party. He came back raving about the culture of New Orleans, the food, the music and of course the cool voodoo shops. He talked about Gumbo for 2 weeks after his return. To say he is obsessed with Southern and Cajun and/or Creole cuisine is an understatement. I have the toughest time keeping him away from the non-vegan versions.

Since I have never been to New Orleans, or tasted a Gumbo, this recipe was a tough one to crack. I spent many hours researching the history and traditional recipes and flavor profiles of this dish. The first attempt was a flop, it had too much of a tomato-flavour he said. So, after many round of eating stew or a week, the final reveal is happening now!

This dish combines the culinary practices and flavours of several cultures; including French, Spanish, German and West African. According to Wikipedia, Gumbo may have been based on traditional West African or native dishes, or may be a derivation of the French dish bouillabaisse, or Choctaw stew, but most likely all three dishes contributed to the original recipe. Cool!

Personally, I think it’s freaking delicious, and makes a hearty meal during the winter months. But it’s also the perfect dish for you Mardi Gras celebrations coming up next month! Yay! Let me know in the comments section below if you’re doing anything to celebrate Mardi Gras in February.

The make this Gumbo, place 1 can of rinsed young jackfruit in a medium sized bowl. In a blender, add ¼ tsp pepper, ¼ tsp mustard powder, ½ tsp cayenne, ½ tsp paprika and ¼ tsp garlic and blend to create a fine powder. Pour this powder onto the jackfruit and toss to coat completely. Set the jackfruit aside and allow it to marinate for 15-30 mins, while you prep the remaining ingredients. I used a food processor the chop the green pepper, onion and celery because it’s so much faster than doing it by hand.

Press the ‘Saute’ button on the Instant Pot and heat up 1 tbsp coconut oil. Add the sliced sausage and cook for 3-5 mins until it’s browned slightly and remove from the Instant Pot and set aside. Add another 1 tbsp coconut oil to the Instant Pot and press ‘Saute’ to heat it up. Add the marinated jackfruit and saute for 3-5 mins until soft. Remove it from the Instant Pot and set aside.

Add 1/4 cup of coconut oil, ½ cup flour, 1 tbsp cajun seasoning, 1 tsp thyme, and 1 tsp paprika to the pot. Whisk constantly and cook for 15 mins, until the roux is dark brown in colour. The key here is to never stop whisking. Throw on a podcast or a show in the background to keep you motivated for 15 mins.

After 15 mins, add 2 minced garlic cloves, 1 chopped onion, chopped green pepper, and celery, and cook, stirring constantly, until veggies are soft, about 3-5 mins.

Add back the cooked sausage and jackfruit, bouillon dissolved in water, tomatoes, okra and a bay leaf to the pressure cooker. Stir well to combine and scrape the bottom of the pot to prevent error notices on the machine. If anything sticks to the bottom, it will not bring itself to the correct pressure.