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Veg Gumbo

Loaded with the "holy trinity" of onion, bell pepper, and celery, plus okra, mushrooms, and kidney beans, it's a true celebration of Southern comfort food. Slow-simmered with smoky Cajun spices, this gumbo is deeply satisfying and perfect for a cozy dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Main Course, Soup
Cuisine: Plant Based
Calories: 195
Ingredients Method

Ingredients
  

Roux
  • ½ cup whole wheat flour or all-purpose
  • 1 ½ cups vegetable broth
Gumbo
  • 2 cups okra sliced
  • 1 large onion diced
  • 1 green bell pepper diced
  • 1 zucchini diced
  • 2 celery stalks diced
  • 1 cup mushrooms sliced
  • 1 can 15 oz red kidney beans
  • 1 can 14.5 oz diced tomatoes with juice
  • 4 cups vegetable broth
  • 4 cloves garlic minced
  • 1 Tbsp smoked paprika
  • 3 Tbsps Cajun seasoning
  • 1 tsp dried thyme
  • 2 bay leaves
  • ½ tsp cayenne optional
  • Black pepper and salt to taste

Method
 

Roux
  1. In a nonstick skillet, whisk flour and broth over medium heat. Stir constantly until mixture turns brown.
  2. Set aside.
Gumbo
  1. Add all other ingredients to a cockpot. Stir well.
  2. Add Roux.
  3. Slow cook on high 4 hours or on low 6-8 hours.
  4. If you prefer to do this in a stock pot, saute the veggies first. Then load everything into your pot. Bring to a boil. Simmer 20-30 minutes.
  5. Take bay leaves out.
  6. Serve over rice and with cornbread.