Hearty Green Gumbo
Dive into a bowl of comfort with this Hearty Green Gumbo, a vibrant plant-based twist on a Louisiana classic. Bursting with fresh leafy greens like collard greens, kale, and spinach, this dish is a nutrient-packed celebration of flavor. A golden roux forms the soul of this gumbo, infused with Cajun seasoning, smoky paprika, and the zest of fresh herbs for a rich, savory broth that you've got to taste to believe. Tender okra adds a silky texture, while aromatic vegetables like onion, celery, and bell pepper create the perfect base. Served over fluffy white or brown rice and garnished with parsley and green onions, this gumbo is as nourishing as it is satisfying. Perfect for cozy weeknight dinners or impressing guests, it also pairs beautifully with cornbread or crusty bread. Vegan-friendly and packed with bold Southern flavors, this one-pot wonder promises to warm both your body and soul.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 tablespoons olive oil
- 3 tablespoons all-purpose flour
- 1 large yellow onion, finely chopped
- 1 medium green bell pepper, diced
- 2 stalks celery stalks, diced
- 4 cloves garlic cloves, minced
- 6 cups vegetable broth
- 3 cups collard greens, chopped
- 3 cups kale, chopped
- 2 cups spinach, chopped
- 1 cup okra, sliced
- 3 cups cooked white or brown rice
- 1 tablespoon Cajun seasoning
- 1 teaspoon dried thyme
- 2 leaves bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 tablespoon lemon juice
- 2 stalks green onions, sliced
- 0.25 cup fresh parsley, roughly chopped
- to taste Tabasco sauce or hot sauce (optional)
Instructions
Heat a large, heavy-bottomed pot over medium heat. Add the olive oil and allow it to warm up.
Sprinkle the flour into the oil to create a roux. Stir constantly with a whisk or wooden spoon for 5–7 minutes, until the roux turns a deep golden brown color. Be careful not to let it burn.
Add the chopped onion, green bell pepper, and celery to the roux. Cook for 5–6 minutes, stirring frequently, until the vegetables start to soften.
Stir in the minced garlic and cook for 1 additional minute until fragrant.
Slowly pour in the vegetable broth while stirring to avoid lumps. Bring the mixture to a gentle simmer.
Add the collard greens, kale, spinach, and okra to the pot. Stir well to combine.
Season with Cajun seasoning, thyme, bay leaves, salt, black pepper, and smoked paprika. Stir and let the gumbo simmer uncovered for 30–35 minutes, stirring occasionally.
Taste and adjust seasoning as needed. If you like it spicier, add a few dashes of Tabasco sauce or hot sauce.
Remove the bay leaves and stir in the lemon juice for a bright finishing flavor.
Ladle the gumbo into bowls over a scoop of cooked rice. Top each serving with sliced green onions and fresh parsley for garnish.
Serve hot with optional cornbread or crusty bread on the side.
Nutrition Facts
Calories |
2239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.2 g | 80% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8090 mg | 352% | |
| Total Carbohydrate | 368.9 g | 134% | |
| Dietary Fiber | 54.1 g | 193% | |
| Total Sugars | 40.4 g | ||
| Protein | 75.0 g | 150% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1646 mg | 127% | |
| Iron | 31.4 mg | 174% | |
| Potassium | 6771 mg | 144% | |
*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.
