Vegan Gumbo


Yes, I know it is summer, but I am working very hard on creating vegan comfort food recipes so that we can eat vegan without feeling deprived of our favorite foods.  Traditional gumbo has meat and fish and is hot and spicy, so after experimenting with several versions, I have come up with this vegan gumbo that includes jackfruit to give it that rich meaty texture.  I had never even heard of jackfruit until a few weeks ago–it has a weird name, and seemed like a food that could only be used as a fruit.  I was so pleasantly surprised to find out that jackfruit can be used in a main dish, and is actually delicious.  Fun Fact:  it is a species of the mulberry and fig trees and is rich in protein, potassium, calcium, and iron   How yum is that?  You can adjust the red pepper and habanero sauce if you like to live on the wild hot side.

Vegan Gumbo

Prep Time: 20 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 30 minutes

Yield: 3 quarts

Serving Size: 1 cup


  • 1 14 oz can jackfruit, preferably organic(not in syrup)
  • 28 oz canned diced tomatoes
  • 1 1/2 tsp sea salt
  • 1/2 tsp red pepper
  • 1 tsp garlic powder
  • 2 zucchini, shredded
  • 1 onion, chopped
  • 10 oz corn
  • 1/2 cup chopped celery
  • 32 oz vegetable broth
  • 1 tbsp habanero sauce
  • 3 tbsp olive oil
  • 2 tsp gumbo file
  • 2 tbsp gluten free flour
  • 1/2 cup water


  1. Rinse the jackfruit and shred into small pieces.
  2. Put all ingredients except flour and water in pot and bring to boil, reduce heat, cover and simmer for 1 hour.
  3. Stir flour and water until smooth--strain lumps and add to pot to thicken gumbo.
  4. Serve with rice.
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