This Vegan Green Gumbo, or gumbo z’herbes, is Louisiana Creole cuisine at its finest, with a plant-based twist. Savory mushrooms, hearty vegan sausages, earthy greens, and a splash of hot sauce make it comforting, soul-satisfying, and better-for-you—something you’ll want to make on repeat. Delicious as a traditional Lenten or Easter dish—or an anytime cozy meal, especially during the colder months.
If you’re looking for more vegan soul food recipes, you’ll also love my Vegan Jambalaya, Vegan Hoppin’ John, and Mushroom Étouffée.
Quick Look: Vegan Green Gumbo
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Serving: 6 servings
- Calories: 157
- Flavor Profile: Earthy, deeply flavorful, and comforting with an optional spicy finish
- Difficulty: Beginner-friendly soul food with a few intermediate techniques, guided by step-by-step photos
Why You’ll Love This Green Gumbo
• Rich & Savory Broth. Thanks to the golden roux and umami-rich seasoning this Gumbo Z’ Herbes is full of rich flavor and tantalizing texture. I could drink the broth by itself, it’s just that delicious!
• Easy and Fuss-Free. This Green Gumbo has gourmet flavor, but it’s made with simple ingredients. Even the roux, which is the thickening flavor base of the gumbo, is super easy to make.
• Deliciously Versatile. Gumbo Z’ Herbes can be made with any type of leafy greens you have. Mix as many or as few greens as is convenient for you to make a delicious stew. I like making it with whatever greens I can harvest from my garden 🙂
Green gumbo is a staple of lent traditions in many Southern Louisiana and Creole Catholic households during the Lenten season [source]. The gumbo’s nourishing vegetable-forward heartiness is believed to help sustain the body through the Good Friday fast.
Green gumbo can be enjoyed year-round, from New Year’s Day (with crispy black-eyed pea fritters and fluffy vegan cornbread) to cozy Sunday suppers.
I’m happy to say I’ve landed on my favorite version of collard green gumbo yet, and I hope you feel the same. Made with a rich roux (flour cooked slowly in fat), layered with onions, celery, and garlic for an earthy, gently sweet base, and finished with browned vegan sausage, it’s wholesome, soulful comfort food at its finest.
Key Ingredients
Extra Virgin Olive Oil: Forms the base of the roux. Use extra virgin oil for clean, peppery undertones. For a richer taste, swap in vegan butter. Avocado oil can be used for a neutral taste.
All-Purpose Flour: Toasts in the oil until golden and nutty, giving the gumbo a deep, toasty flavor while slightly thickening the gravy as it simmers. Need a gluten-free version? Use a 1-to-1 gluten-free flour blend.
Baby Bella Mushrooms: Also known as cremini mushrooms, they add savory umami while keeping the green gumbo recipe plant-based. They also add extra nutrition and great texture.
Porcini Powder: Made from finely ground dried porcini mushrooms, this powder adds intensely earthy, umami-rich depth to the gumbo, giving it a meaty flavor while keeping it vegan. You can find it at well-stocked grocery stores, specialty spice shops, or online.
Vegetable Bouillon Paste and Water: When mixed, they act as a flavorful broth or stock, loosening the gumbo, adding savoriness, and making it perfectly scoopable. If you don’t have bouillon paste, use a homemade Vegetable Stock.
Dark Leafy Greens: Such as collard greens, mustard greens, Swiss chard, and/or kale. For the best flavor and nutrition, I recommend using a mixture of greens. Rinse and chop them well before measuring—you’ll need 8 cups. I like to use the stems from the swiss chard. Instead of throwing away the stems, chop and add them to sauté with the onions so they have time to get tender. Feel free to use the stems from the other greens if you’d like.
Soy Sauce: Adds a delicious umami richness and rounds out the flavors. For a gluten-free variation, use gluten-free tamari or coconut aminos.
Vegan Sausages: For heartiness, texture, and a savory bite. Use homemade vegan sausage for a nutritious, budget-friendly option or store-bought for convenience.
See the recipe card for full information on ingredients and quantities.
Recipe Variations
When it comes to soul food, adding your own signature touch is highly encouraged, and this recipe is no different. Here are a few ideas to consider:
- Add Black-Eyed Peas: Stir in a can of drained black-eyed peas (or homemade black eyed peas) along with the greens for extra protein and good luck—perfect for enjoying at New Year’s! Don’t have or can’t find black-eyed peas? Chickpeas work well, too.
- Purée the Greens: For a smoother texture, use an immersion blender to blend 1/4 of the gumbo before stirring in the browned sausage.
- Skip the Sausage: Enjoy the original classic style by skipping the sausage altogether. Spoon the gumbo over steamed rice and topping with a few shakes of hot sauce.
- Make it Spicy: For extra heat a spicy vegan sausage, or add up to 1/2 teaspoon of cayenne pepper or red pepper flakes along with the other spices.
- Make It Holy: Add 1 cup of diced green bell pepper along with the celery and onions to enhance the earthy sweetness and complete the “holy trinity” of seasonings (onion, celery, and green pepper).
How to Cook Vegan Green Gumbo
Enjoy this tasty green gumbo any time of year with approachable prep. Making a roux may seem intimidating, but it’s simpler than it sounds—I’ll walk you through every step with these illustrated instructions:
- Warm ¼ cup of the olive oil in a large pot over medium-high heat.
- Make the roux: Add the flour and stir, then reduce the heat to medium. Toast the flour in the oil until it turns a rich golden color. For a deeper, richer flavor, continue cooking until it becomes a darker golden brown.
- Add the onions, garlic, and celery, (and swiss chard stems if using––those are the red pieces seen in this photo) and sauté until the onions begin to turn translucent, about 3 minutes.
- Add the sliced mushrooms, black pepper, thyme, smoked paprika, and porcini powder. Stir well and cook until the mushrooms soften, about 8 minutes.
- Add the chopped leafy greens and soy sauce and stir. Cook for about 10 minutes, or until the greens are tender, cooking longer if you prefer softer greens.
- While the gumbo cooks, pan-fry the sausage in 1 tablespoon of oil over medium heat for about 3 minutes or until browned and crispy.
- Stir the sausage into the gumbo, then season to taste with salt and pepper.
- Serve hot with hot sauce to pass!
Jenné’s Recipe Tips
- Cook the roux longer for a deeper flavor. The longer the flour toasts in the olive oil, the nuttier and more complex it becomes. Cook until a light golden brown for a mellow base or to a deeper golden brown for extra richness.
- Don’t rush the mushrooms. They usually need about 8 minutes to soften and release their moisture. This concentrates the savory, meaty flavor, and is essential for that classic gumbo taste.
- Adjust the greens’ cooking time. Simmer for about 10 minutes for tender, slightly toothy greens. For softer greens with less chew, cook an additional 5–10 minutes. Lower the heat to medium-low for longer cooking to keep them from becoming mushy.
- Season to taste before serving. Greens mellow as they cook, so taste and adjust the soy sauce and other seasoning at the end to get the perfect flavor balance.
- Adjusting the thickness. If it’s too thick, add an extra splash of broth. If it’s too thin, simmer uncovered for a few minutes until it reaches your ideal consistency.
Serving Suggestions
Like many gumbo greens recipes, this vegan version is delicious served hot over rice (or try my Instant Pot quinoa recipe for a plant-based protein boost!), with hot sauce on the side. Make it a complete soul food feast by pairing it with your favorite classic sides remade with a vegan twist:
Storage Directions
- Refrigerating: Store leftover greens gumbo in an airtight container in the refrigerator for up to 5 days.
- Freezing: Once cooled to room temperature, freeze the gumbo in a freezer-safe container for up to 3 months. Defrost in the refrigerator overnight. The sausage may change texture slightly, but it will still be delicious.
- Reheating: Warm the gumbo in a saucepan over medium-low heat or reheat gently in the microwave until hot.
Green Gumbo FAQs
Though it was originally made without meat, many modern versions of the recipe include sausage, ham, or turkey. This version is made with plant-based sausage, honoring both the traditional meatless roots and the savory depth of modern versions.
You can use just one type of greens if that’s what you have, but I recommend a mix whenever possible for the best depth of flavor and nutrition.
My standard recipe calls for collard greens, mustard greens, Swiss chard, and kale, but any variety of chopped leafy greens will work. Spinach, turnip greens, and beet greens are all great alternatives.
Certainly—in fact, the flavors deepen as the green gumbo rests. It also reheats very well and works great for meal prep.
Gumbo Z’herbes can be spicy or not. Spice lovers can make it with spicy sausage and serve it with hot sauce. While those who aren’t a fan of spice can use mild vegan sausage and skip the hot sauce to keep it mild.
More Vegan Soul Food Recipes
If you tried this Green Gumbo recipe or any other recipe on my blog, please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
- ¼ cup + 1 tablespoon extra-virgin olive oil, divided
- ¼ cup all-purpose flour
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 cup diced celery, about 2 stalks
- 10 oz baby bella mushrooms, sliced
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 2 tsp porcini mushroom powder, optional
- 1 tbsp Better Than Bouillon vegetable base + 6 cups water, OR 6 cups vegetable stock
- 8 cups assorted dark leafy greens, chopped (or 2 cups each collard greens, mustard greens, Swiss chard, and kale)
- 2 tbsp soy sauce
- 4 vegan sausages, sliced
- hot sauce, for serving
- salt, to taste
Prevent your screen from going dark
Warm ¼ cup of the olive oil in a large pot over medium-high heat.
Next, make the roux. Add the flour and stir, then reduce the heat to medium. Toast the flour in the oil until it turns a rich golden color. For a deeper, richer flavor, continue cooking until it becomes a darker golden brown.
Add the onions, garlic, and celery (plus green stems if using), and sauté until the onions begin to turn translucent, about 3 minutes.
Add the sliced mushrooms, black pepper, thyme, smoked paprika, and porcini powder. Stir well and cook until the mushrooms soften, about 8 minutes.
Add the water and bouillon paste (or vegetable stock) and bring to a simmer. Add the chopped leafy greens and soy sauce and stir. Cook for about 10 minutes, or until the greens are tender, cooking longer if you prefer softer greens.
While the gumbo cooks, pan-fry the sausage. Heat the remaining 1 tablespoon of oil in a skillet over medium heat. Once hot, add the sliced sausage and cook for about 3 minutes per side, until browned and crispy.
Stir the sausage into the gumbo, then season to taste with salt and pepper. Serve hot with hot sauce to pass.
- Refrigerating: Store leftover greens gumbo in an airtight container in the refrigerator for up to 5 days.
- Freezing: Once cooled to room temperature, freeze the gumbo in a freezer-safe container for up to 3 months. Defrost in the refrigerator overnight. The sausage may change texture slightly, but it will still be delicious.
- Reheating: Warm the gumbo in a saucepan over medium-low heat or reheat gently in the microwave until hot.
Recipe Pro-Tips
- Cook the roux longer for a deeper flavor. The longer the flour toasts in the olive oil, the nuttier and more complex it becomes. Cook until a light golden brown for a mellow base or to a deeper golden brown for extra richness.
- Don’t rush the mushrooms. They usually need about 8 minutes to soften and release their moisture. This concentrates the savory, meaty flavor, and is essential for that classic gumbo taste.
- Adjust the greens’ cooking time. Simmer for about 10 minutes for tender, slightly toothy greens. For softer greens with less chew, cook an additional 5–10 minutes. Lower the heat to medium-low for longer cooking to keep them from becoming mushy.
- Season to taste before serving. Greens mellow as they cook, so taste and adjust the seasoning at the end to get the perfect flavor balance.
- Adjusting the thickness. If it’s too thick, add an extra splash of broth. If it’s too thin, simmer uncovered for a few minutes until it reaches your ideal consistency.
Calories: 157kcal | Carbohydrates: 14g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 785mg | Potassium: 450mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2658IU | Vitamin C: 19mg | Calcium: 141mg | Iron: 1mg
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