Vegetarian Cajun Gumbo
Dive into the bold and comforting flavors of this Vegetarian Cajun Gumbo, a plant-based twist on the classic Southern dish! Packed with vibrant vegetables like okra, diced tomatoes, and the holy trinity of onion, celery, and bell pepper, this hearty recipe delivers authentic Cajun goodness without the meat. A rich roux forms the soul of the gumbo, while aromatic spices such as Cajun seasoning, paprika, and thyme add depth and warmth to every spoonful. Protein-rich kidney beans complement the savory broth, ensuring a satisfying meal, while steamed white rice soaks up all the delicious flavors. Garnished with fresh parsley, green onions, and a dash of hot sauce for extra zing, this vegetarian gumbo is perfect for cozy nights or gatherings with friends. Ready in just over an hour, it’s a delicious crowd-pleaser that celebrates the best of Louisiana cuisine while catering to vegetarian lifestyles.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 0.5 cup vegetable oil
- 0.5 cup all-purpose flour
- 1 large, diced yellow onion
- 1 large, diced green bell pepper
- 3 medium, diced celery stalks
- 3 minced garlic cloves
- 6 cups vegetable broth
- 2 cups, sliced okra
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz), drained and rinsed kidney beans
- 3 cups cooked white rice
- 1.5 tablespoons Cajun seasoning
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 bay leaves
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 3 sliced, for garnish green onions
- 2 tablespoons, chopped, for garnish fresh parsley
- to taste optional hot sauce
Instructions
Heat the vegetable oil in a large, heavy-bottomed pot over medium heat.
Gradually whisk in the flour to make a roux. Stir constantly for about 15-20 minutes, or until the roux becomes a deep caramel color. Be careful not to burn it.
Add the diced onion, green bell pepper, and celery to the roux. Cook, stirring frequently, for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for another minute until fragrant.
Slowly pour in the vegetable broth while stirring to combine the roux mixture into the broth. Bring to a simmer.
Add the okra, diced tomatoes (with their juices), kidney beans, Cajun seasoning, paprika, thyme, oregano, bay leaves, salt, and black pepper.
Reduce the heat to low and let the gumbo simmer uncovered for 30-40 minutes, stirring occasionally.
Taste the gumbo and adjust seasoning as needed. Remove the bay leaves before serving.
To serve, ladle the gumbo over cooked white rice in bowls.
Garnish with sliced green onions and chopped parsley. Add hot sauce on top if desired.
Nutrition Facts
Calories |
2865 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.2 g | 158% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 72.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8332 mg | 362% | |
| Total Carbohydrate | 399.3 g | 145% | |
| Dietary Fiber | 60.5 g | 216% | |
| Total Sugars | 55.9 g | ||
| Protein | 73.4 g | 147% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 925 mg | 71% | |
| Iron | 27.0 mg | 150% | |
| Potassium | 6644 mg | 141% | |
*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.
