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Slow cooker vegan gumbo in a bowl with rice and garnish.
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4.77 from 21 votes
SkinnyMS

Slow Cooker Vegan Gumbo Recipe

This Vegan Gumbo is a healthy and delicious Southern dish, slow-cooked to tasty perfection.
Prep Time15 minutes
Cook Time4 hours 30 minutes
Total Time4 hours 45 minutes
Course: Dinner
Cuisine: American, Southern
Keyword: dairy-free, Plant-Based, Slow Cooker, Vegan, Vegetarian
Servings: 6 people
Calories: 261kcal
Author: Chef Nichole

Ingredients

US Customary - Metric
  • 1 yellow onion chopped small
  • 1 green bell pepper chopped small
  • 2 celery stalks chopped small
  • 2 carrots large, peeled and chopped small
  • 4 garlic cloves minced
  • 3 cups vegetable broth
  • 30 ounces diced tomatoes cans
  • 30 ounces kidney beans cans, rinsed and drained
  • 1 1/2 cups asparagus chopped or optional okra for a more traditional Gumbo
  • 1 1/2 cups mushrooms cut into quarters
  • 2 tablespoons soy sauce
  • 2 tablespoons cajun seasoning
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon dried thyme not ground
  • 2 tablespoons tomato paste
  • 2 cups brown rice cooked
  • 1/4 cup parsley fresh, chopped

Instructions

  • Combine all ingredients, except tomato paste, rice, and parsley, in a slow cooker. Cook on low for 8 hours or high for 4 hours.
  • Stir in the tomato paste and cook for 30 minutes on high or until thickened.
  • Spoon rice into serving bowls, ladle gumbo over rice and sprinkle parsley on top. Serve and enjoy!

Nutrition

Serving: 0.5cup rice with 1 cup gumbo | Calories: 261kcal | Carbohydrates: 51g | Protein: 13g | Fat: 2g | Sodium: 892mg | Fiber: 13g | Sugar: 10g |
SmartPoints (Freestyle): 8
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SmartPoints (Freestyle): 8
SmartPoints (Freestyle): 8