Vegetarian Gumbo

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Vegetarian Gumbo

Bring a little southern flavor to your vegetarian cuisine with this Vegetarian Gumbo.

Due to a clever mix of ingredients, this Vegetarian Gumbo has all the flavor and smoke of a meaty gumbo. It is so full of vegetables that you will not miss the meat or the seafood. During the month of January, I gravitate towards lighter and healthier meals like most. My daughter is a vegetarian, so I always look to make her vegetarian versions of the foods we love to eat the most. Vegetarian Sloppy Joes and Vegetarian BBQ Nachos were great successes.

Vegetarian gumbo made with rich, dark roux and red beans, okra, bell peppers, and mushrooms.

This is a recipe I have adapted slightly from the Southern Vegetarian Cookbook: 100 Homemade Recipes for the Modern Table

which turns out to be my favorite vegetarian cookbook.

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Soy sauce and liquid smoke, plus a variety of spices including smoked paprika and nutmeg, help create the smoky flavor meat usually gives gumbo. The base of the flavor is, of course, a roux that must be cooked until it reaches a dark caramel color.

To really add more flavor, a tomato and an onion are processed with herbs and spices, plenty of garlic, and a little Creole mustard and Worcestershire sauce, and then added to the gumbo.

Vegetarian gumbo made with rich, dark roux and okra, bell peppers, red beans, zucchini, and mushrooms.

The ingredient list is a bit long and not typical for a gumbo, but they really work together and create a delicious vegetarian gumbo.

Vegetarian gumbo made with rich, dark roux and okra, mushrooms, bell peppers, zucchini, and red beans.

To make a roux, you need patience, a strong forearm, and a thick bottomed pan. You want to keep the heat low enough because a roux burns easily and once it burns lightly there is no going back. You will have to start again and you will have filled your house with a horrible smell.

For the best flavor, continue cooking the roux until it is deep caramel or the color of an old penny.

In fact, I forgot to add the red beans when I made this batch of Vegetarian Gumbo, and I didn't even miss them since the gumbo is so full of delicious vegetables.

Vegetarian gumbo made with a rich, dark roux and red beans, okra, mushrooms, zucchini, and peppers.

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Vegetarian Gumbo

Course: soup

Cuisine: southern

Preparation time: 20 minutes.

Cook time: 45 minutes.

Total time: 1 hour 5 minutes

Servings: 8 servings

Calories: 245kcal

Author: Christin Mahrlig

This vegetarian gumbo is so smoky and tasty that you will never miss meat and vegetables.

  • 3 tablespoons of vegetable oil
  • 3 tablespoons all-purpose flour
  • 1 medium tomato, chopped
  • 1 1/2 cups chopped onion
  • 6 garlic cloves, minced
  • 1 tablespoon Worcestershire vegetarian sauce
  • 2 tablespoons of creole mustard
  • 1 1/2 teaspoons of liquid smoke
  • 1 tablespoon of apple cider vinegar
  • 1/2 teaspoon hot sauce
  • 1 teaspoon soy sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon red pepper flakes
  • 1 tablespoon of smoked paprika
  • 1/4 teaspoon nutmeg
  • 1 teaspoon dried oregano
  • 1 quart of vegetable stock or broth
  • 4 cups sliced ​​okra
  • 1 can (16 ounces) red beans, drained and rinsed
  • 8 quarter cremini mushrooms
  • 1 1/2 cups diced zucchini 1 medium
  • 1 1/2 cups diced green bell pepper 1 large
  • 1 1/2 cups diced red bell pepper 1 large
  • 1 cup celery, thinly sliced
  • 4 cups cooked jasmine rice
  • 1/2 cup sliced ​​green onion
  • Put the vegetable oil and flour in a Dutch oven with a thick bottom. I like to use a Dutch cast iron oven. Turn the heat to medium and beat continuously until the mixture becomes fragrant. This should take about 5 minutes.
  • Light the fire to low or medium low, depending on the size and heat emitted by your burner. Keep whisking continuously (it's okay to stop here and there for a few seconds, but not for an extended period of time) until the roux turns into a dark caramel color, like the color of an old penny. This could take 20 to 25 minutes.

  • Remove the Dutch oven from the heat.

  • In a food processor, process tomato, onion, garlic, Worcestershire sauce, mustard, liquid smoke, vinegar, hot sauce, soy sauce, thyme, red pepper flakes, paprika, nutmeg, and oregano until the mixture is smooth.

  • Place the Dutch oven with roux over medium-high heat and add the tomato / onion puree. Stir to mix. Continue cooking until most of the liquid has evaporated.

  • Add the vegetable stock and stir. Bring to a simmer.

  • Add beans, mushrooms, zucchini, green and red bell peppers, and celery and simmer for 15 to 20 minutes.

  • Serve with rice and green onion.

Calories: 245kcal

Recipe adapted from: The Southern Vegetarian Cookbook: 100 Homemade Recipes for the Modern Table

More vegetarian recipes

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Barbecue Vegetarian Nachos

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Sloppy vegetarian joes

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