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.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 6

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)
• 0 hot sauce (optional, for serving)

Directions

Step 1

Heat the olive oil in a large, heavy-bottomed pot over medium heat.

Step 2

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.

Step 3

Stir in the diced onion, green bell pepper, and celery. Sauté for 5 minutes until the vegetables begin to soften.

Step 4

Add the minced garlic and sliced okra, and cook for another 2 minutes, stirring occasionally.

Step 5

Stir in the canned diced tomatoes, vegetable broth, kidney beans, smoked paprika, dried thyme, black pepper, salt, cayenne pepper, and bay leaf.

Step 6

Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 30-35 minutes, stirring occasionally.

Step 7

Taste and adjust seasonings as needed. Remove the bay leaf before serving.

Step 8

Garnish with chopped parsley and serve hot over cooked white rice. Add a dash of hot sauce if desired.

Nutrition Facts

Serving size	(3640.7g)

Amount per serving	% Daily Value*
Calories	2968.8

Total Fat 68.9g	0%
Saturated Fat 12.5g	0%
Polyunsaturated Fat 10.2g
Cholesterol 7.9mg	0%
Sodium 5454.3mg	0%
Total Carbohydrate 503.7g	0%
Dietary Fiber 70.9g	0%
Total Sugars 45.8g
Protein 95.3g	0%

Vitamin D 0IU	0%
Calcium 959.0mg	0%
Iron 36.4mg	0%
Potassium 6768.5mg	0%

*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.

Source of Calories

Fat: 20.6%

Protein: 12.6%

Carbs: 66.8%