Spicy Vegan Gumbo

On Sundays I prep my meals for the week. I like concentrate mainly on lunch and dinner because I usually do smoothies or overnight oats for breakfast. I like to make things like wraps, bowls, soups, etc. For this week I wanted to try to cut down on grocery shopping and use mostly what I already had in my pantry. I pulled out a bag of black eyed peas and decided that this was going to be in rotation for this week.

I ended up putting together this delicious Spicy Vegan Gumbo!


Spicy Vegan Gumbo


Recipe by Ebony Johnson

I used my instantpot for this recipe. I typically use it to make soups because I can cook dried beans in minutes versus hours.

Prep time: 15 Minutes

Cook time: 45 Minutes to 4 hours

Calories per serving: 360 per serving


  • 1 Large
    Onion (White, red or yellow) Chopped
  • 1
    Green Bell Pepper, chopped
  • 1 Bag
    Frozen Okra (you can use fresh as well)
  • 3 Cloves
    Minced Garlic
  • 2 Cups
    Dried Black Eyed Peas
  • 2-15 oz cans
    Diced tomatoes
  • 1 tsp.
    Dried Oregano
  • 1 tsp
    Dried Parsley
  • 1 tsp
    Dried Celery Flakes
  • 1 tbsp
    Harrissa (optional)
  • 1 tbsp
    Old Bay Seasoning
  • Salt & Pepper
    To taste
  • 1 tsp
  • 1 tsp
    Crushed Red Pepper Flake
  • 2 1/2 cups
  • 2 cups
    Vegetable Broth
  • 1 cup
    Brown Rice (cooked separately)

Cooking Directions

  1. In a crockpot or instantpot, combine all of the ingredients except for the okra and rice. Cook for 30 minutes on the soup setting for the instantpot and for about 4 hours in a crockpot. Add okra and let sit for about 15 minutes. Serve with a bed of cooked brown or white rice. Enjoy!

If you decide to try this please let me know. It’s super easy to make and delicious! You can adjust the spice level to your liking!


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