Vegan Filé Gumbo recipe
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Ingredients
- 3 Tbs. olive oil
- 3 Tbs. vegan butter substitute
- 6 Tbs. flour or gluten-free flour
- 1 large yellow onion, chopped small
- 2 large celery stalks, chopped small
- 1 large green bell pepper, seeded and chopped
- 1 large yellow bell pepper, seeded and chopped
- 6 garlic cloves, minced
- 2 cups vegetable stock, or more if desired
- 1 15-oz. can chopped fire-roasted (or regular) tomatoes in juice
- 3 Tbs. filé powder
- 2 tsp. dried oregano
- 1 tsp. paprika
- 1/2 tsp. black pepper
- 1/4 tsp. cayenne pepper, or to taste
- 1 bay leaf
- 16 oz. spicy vegan sausage
- 1 cup chopped flat-leaf parsley leaves
Preparation
- Combine olive oil and vegan butter in large pot; heat on medium until butter is melted and foamy. Whisk in flour 1 Tbs. at a time, and continue heating, whisking almost constantly, for 10-15 minutes, until flour and oil mixture turns medium brown.
- Add onion, celery, bell peppers, and garlic. Stir to mix, and cook 3 minutes longer, stirring almost constantly, until onions just begin to soften.
- Slowly add 2 cups vegetable stock, stirring continuously. Stir in tomatoes, filé, oregano, paprika, black pepper, cayenne, and bay leaf. Chop or crumble vegan sausage into pot. Bring to a boil, reduce heat, and simmer 15 minutes. Add more stock if desired for thinner consistency, and heat through. Remove bay leaf. Shower with chopped parsley, and serve immediately.
Nutrition Information
- Calories 270
- Carbohydrate Content 19 g
- Cholesterol Content 0 mg
- Fat Content 19 g
- Fiber Content 6 g
- Protein Content 9 g
- Saturated Fat Content 2.5 g
- Sodium Content 770 mg
- Sugar Content 6 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g