Summer Gumbo Recipe | Vegetarian Times Skip to main content

Summer Gumbo

Rather than use meat substitutes, we turned to pecans to give this gumbo its “meaty” heft and a hit of protein. As they cook, the pecans become tender and chewy while lending the sauce a hint of nutty flavor. Feel free to spice things up with extra Cajun seasoning and hot sauce.

Ingredients: 

Ingredients: 

Ingredient Line: 
¼ cup vegetable oil
Ingredient Line: 
¼ cup glutinous rice flour
Ingredient Line: 
1 small green bell pepper, diced (1 cup)
Ingredient Line: 
1 small onion, diced (1 cup)
Ingredient Line: 
1 cup diced celery
Ingredient Line: 
2-3 Tbs. Cajun seasoning
Ingredient Line: 
2 cups low-sodium vegetable broth
Ingredient Line: 
2 Tbs. tomato paste
Ingredient Line: 
2 cloves garlic, minced (2 tsp.)
Ingredient Line: 
1 cup raw pecan halves
Ingredient Line: 
2 small yellow squash or zucchini, cut into ¾-inch chunks (1½ cups)
Ingredient Line: 
1½ cups halved radishes
Ingredient Line: 
6 medium carrots, cut into ½-inch lengths (1½ cups)
Ingredient Line: 
1 cup frozen cut okra or 1½ cups fresh okra pods, cut ½-inch thick
Ingredient Line: 
3 cups cooked brown or white rice
Ingredient Line: 
6 green onions, thinly sliced (⅔ cup)

Instructions: 

1 | Heat oil in large saucepan or Dutch oven over medium heat. Stir in glutinous rice flour until smooth paste forms. Cook 8 to 10 minutes, or until roux is caramel-colored, stirring constantly.

2 | Add bell pepper, onion, and celery, and stir to coat with roux. Stir in 1 cup water and Cajun seasoning, and simmer 1 to 2 minutes, scraping up any stuck-on bits from bottom of pot. Stir in broth, 2 more cups water, tomato paste, and garlic, and season with salt, if desired. Add pecans. Cover, reduce heat to medium-low, and simmer 30 minutes, stirring occasionally.

3 | Add squash, radishes, carrots, and okra. Cover, and simmer 15 to 20 minutes more, or until vegetables are tender and sauce is thick and glistening. Serve gumbo over rice, and sprinkle with green onions.

Nutrition Information: 

Calories: 
394
Protein: 
7 g
Total Fat: 
25 g
Saturated Fat: 
2 g
Carbohydrates: 
43 g
Cholesterol: 
0 mg
Sodium: 
779 mg
Fiber: 
7 g
Sugar: 
7 g
Yield: 
serves 6

Comments on this Recipe

Can't wait to make this!

We enjoyed this recipe with one substitution (walnuts instead of pecans). Thanks!

I made this yesterday, and it was so good! Great recipe on a plate of basmati rice.

I made it. It's good, but like usual I put an extra tablespoon of seasoning and five extra cloves of garlic. I keep thinking this would be good with seitan, which makes it NOT gluten-free, but tasty.

I am so glad you omitted a meat substitute from the gumbo recipe. My doctor feels that these products with concentrated soy protein have the same disease-causing properties as meat. I look forward to trying it.

as I have gotten older I don't cook like this much anymore, try to make life in the kitchen short. so I would either use my indoor grill to grill the fresh veggies (no okra yuck) no oil, leave out everything has a high sodium content - and I like crunch veggies so that the good flavors and vit/min are still in not cooked out. the idea of radishes is a new one - it does sound interesting but I cook with protein substitute meats - that make life easier to prepare and less time in the kitchen.

gumbo med pecan

This is really good! When I spotted the radishes in the ingredients I sort of did a 'huh?' But it works...everyone should try this at least once served with different rices too...

Not sure if it's the cook or the recipe. Wasn't too tasty. I think I will add more spices and tomato paste next time. I would put the carrots in earlier as well.