Vegetable Gumbo
Dive into a bowl of hearty, flavor-packed Vegetable Gumbo, a plant-based twist on the comforting Southern classic that’s perfect for any occasion. This vibrant recipe features a deeply golden roux as its flavorful base, paired with a medley of colorful vegetables like okra, bell peppers, and celery. The dish is simmered with smoky paprika, aromatic thyme, and a hint of cayenne for just the right amount of spice. Protein-rich kidney beans make it satisfying and wholesome, while a topping of fresh parsley adds a bright finish. Served over fluffy white rice and optionally spiced up with hot sauce, this Gumbo is a savory, one-pot wonder that’s both vegan and bursting with Creole-inspired flavor. Ideal for meal prepping or feeding a crowd, this recipe is a true testament to the rich heritage of Louisiana-style cooking.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 1 medium yellow onion, diced
- 1 large green bell pepper, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 cups okra, sliced
- 14 ounces canned diced tomatoes
- 4 cups vegetable broth
- 2 cups cooked kidney beans, drained and rinsed
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
- 0.25 teaspoon cayenne pepper
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped
- 4 cups cooked white rice (for serving)
- hot sauce (optional, for serving)
Instructions
Heat the olive oil in a large, heavy-bottomed pot over medium heat.
Add the all-purpose flour and whisk continuously for 5-7 minutes to create a roux. Cook until the roux turns a deep golden brown color, being careful not to burn it.
Stir in the diced onion, green bell pepper, and celery. Sauté for 5 minutes until the vegetables begin to soften.
Add the minced garlic and sliced okra, and cook for another 2 minutes, stirring occasionally.
Stir in the canned diced tomatoes, vegetable broth, kidney beans, smoked paprika, dried thyme, black pepper, salt, cayenne pepper, and bay leaf.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 30-35 minutes, stirring occasionally.
Taste and adjust seasonings as needed. Remove the bay leaf before serving.
Garnish with chopped parsley and serve hot over cooked white rice. Add a dash of hot sauce if desired.
Nutrition Facts
Calories |
496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.1 g | 14% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 839 mg | 36% | |
| Total Carbohydrate | 84.7 g | 31% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 8.0 g | ||
| Protein | 16.0 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 163 mg | 13% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1150 mg | 24% | |
*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.
