Gumbo Z Herbes
Celebrate the rich culinary traditions of Louisiana with Gumbo Z’Herbes, a hearty and flavorful vegan gumbo that highlights an abundance of vibrant greens. Typically served during Lent, this soulful dish combines collard greens, mustard greens, turnip greens, spinach, and parsley, simmered to perfection in a velvety roux-based broth. Accented with the "holy trinity" of Creole cooking—onion, celery, and bell pepper—this gumbo is infused with warm spices like thyme and cayenne for a gentle kick. Whether enjoyed on its own or with optional vegan sausage for added heartiness, Gumbo Z’Herbes is served over fluffy steamed rice, making it a deeply satisfying, plant-based meal. Perfect for a crowd, this comforting dish is a celebration of greens and bold Southern flavors that will bring warmth and tradition to your table.
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Recipe Information
Ingredients
- 1 bunch collard greens
- 1 bunch mustard greens
- 1 bunch turnip greens
- 1 bunch spinach
- 1 bunch parsley
- 6 stalks green onions
- 1 large onion, diced
- 2 stalks celery, diced
- 1 medium bell pepper, diced
- 4 cloves garlic cloves, minced
- 0.25 cup vegetable oil
- 0.25 cup all-purpose flour
- 8 cups vegetable stock
- 1 teaspoon dried thyme
- 0.5 teaspoon cayenne pepper
- 2 leaves bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 12 ounces vegan sausage, sliced (optional)
- 4 cups steamed rice, for serving
Instructions
Thoroughly wash all greens (collard greens, mustard greens, turnip greens, spinach, and parsley) to remove grit. Remove tough stems and coarsely chop the leaves.
In a large pot, bring 10 cups of water to a boil. Add the chopped greens and cook for about 10 minutes, until softened. Drain and set aside, reserving 2 cups of the cooking liquid.
In a heavy-bottomed stockpot, heat the vegetable oil over medium heat. Whisk in the flour and cook, stirring continuously, to create a light brown roux. This should take about 10–12 minutes.
Add the diced onion, celery, and bell pepper to the roux. Cook for 5–7 minutes until the vegetables are softened. Stir in the minced garlic and cook for another minute.
Gradually whisk in the vegetable stock, followed by the reserved greens cooking liquid. Stir to combine, ensuring there are no lumps.
Add the cooked greens, green onions, dried thyme, cayenne pepper, bay leaves, salt, and black pepper. Stir well to incorporate.
Bring the gumbo to a simmer over medium heat. Reduce the heat to low, cover, and cook for 45–60 minutes, stirring occasionally to prevent sticking.
If using vegan sausage, add the sliced sausage to the pot during the last 15 minutes of cooking to heat through.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot over steamed rice for a comforting, flavorful meal.
Nutrition Facts
Calories |
3656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.3 g | 153% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 40.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9252 mg | 402% | |
| Total Carbohydrate | 518.5 g | 189% | |
| Dietary Fiber | 80.6 g | 288% | |
| Total Sugars | 55.2 g | ||
| Protein | 146.3 g | 293% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1932 mg | 149% | |
| Iron | 47.4 mg | 263% | |
| Potassium | 8795 mg | 187% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
