Quick Vegetarian Gumbo
Dive into the bold, comforting flavors of the South with this Quick Vegetarian Gumbo, a hearty and wholesome twist on the Cajun classic. This one-pot wonder is packed with vibrant vegetables like okra, bell peppers, and celery, along with protein-rich kidney beans and the option of savory vegan sausage for an extra kick. The gumbo starts with a golden roux to build depth of flavor, then simmers in aromatic spices like Cajun seasoning, thyme, and smoked paprika for a rich, smoky taste. Ready in just 45 minutes, this recipe is a lifesaver for busy weeknights and perfect for anyone craving a plant-based, Southern-inspired dish. Serve it over fluffy white rice to soak up every drop of this irresistible, vegetarian gumbo goodness.
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Recipe Information
Ingredients
- 3 tablespoons vegetable oil
- 3 tablespoons all-purpose flour
- 1 large yellow onion, diced
- 1 medium green bell pepper, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 2 cups okra, sliced
- 1 14-ounce can canned diced tomatoes
- 1 15-ounce can red kidney beans, drained and rinsed
- 1 cup vegan sausage, sliced (optional)
- 1 tablespoon Cajun seasoning
- 1 teaspoon dried thyme
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- 4 cups cooked white rice (optional, for serving)
Instructions
Heat the vegetable oil in a large pot over medium heat.
Add the flour to the hot oil and whisk constantly to create a roux. Cook for about 5-7 minutes, or until the roux turns a deep golden brown color.
Add the diced onion, bell pepper, and celery to the roux. Sauté for 3-5 minutes, or until the vegetables soften.
Stir in the minced garlic and cook for another minute until fragrant.
Pour in the vegetable broth and stir to combine, making sure there are no lumps from the roux.
Add the okra, diced tomatoes, kidney beans, and vegan sausage (if using). Stir to mix evenly.
Season the gumbo with Cajun seasoning, dried thyme, smoked paprika, salt, and black pepper. Adjust the seasoning to taste.
Reduce the heat to low, cover the pot, and let the gumbo simmer for 20 minutes, stirring occasionally to prevent sticking.
Once the vegetables are tender and the flavors have melded together, remove from heat.
Serve the gumbo hot over cooked white rice, if desired, and garnish with chopped fresh parsley.
Nutrition Facts
Calories |
731 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 1359 mg | 59% | |
| Total Carbohydrate | 104.8 g | 38% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 12.8 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 263 mg | 20% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1752 mg | 37% | |
*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.
