New Orleans Gumbo


  • 2 medium onions (250g)
  • 3 cloves garlic
  • 1-2 tbs oil
  • 6 vegan sausages (I use homemade quinoa sausages)
  • 250g squash, okra or sweet potatoes
  • 200g yellow pepper
  • 1 tbs paprika
  • 1 tsp chilli powder
  • 2 x 400g tins of black eyed beans
  • 1 x 400g tin of chopped tomatoes
  • 400ml vegetable stock
  • Juice or 1 lime (or lemon)
  • 2 bay leaves
  • 2 tbs soy sauce
  • 1 tsp salt
  • 1 tsp ground pepper
  • Thinly sliced spring onions to serve


  • Heat the oil on a high heat and then cook the sausages so that they are browned on all sides and heated through.  Remove from pan and set aside.
  • Peel and finely chop your onion and garlic. Chop your Squash (okra or sweet potato) and peppers into bite sized pieces.  Drain and rinse the black beans.
  • Add the onion and garlic to the pan and cook on medium heat for 3-5 minutes until the onions start to brown.
  • Add the squash (or okra or sweet potato) along with the peppers with all the spices and cover and cook for 10-15 minutes until soft or nearly cooked through. 
  • Add the black beans, tomatoes and stock and cook for a further 10 minutes, stirring to ensure that everything is cooked through.
  • Add the sausages and let the gumbo simmer for roughly 10 minutes until the sausages are warmed through 
  • Serve in a bowl with spring onions on top.

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