nutritional information

Per Serving:

  • Calories: 216
  • Protein: 3 g
  • Total Fat: 14.5 g
  • Saturated Fat: 2 g
  • Carbohydrates: 21 g
  • Cholesterol: 0 mg
  • Sodium: 309 mg
  • Fiber: 6 g
  • Sugar: 8 g

Vegetarian Gumbo

Vegetarian Gumbo

Serves 8

Here, the rich, dark roux of a Louisiana-style gumbo is laced with carrots, parsnips, okra, and green beans, but feel free to substitute any vegetables you have on hand.
  • ½ cup vegetable oil
  • ⅓ cup flour
  • 1 small onion, chopped (1 cup)
  • 1 small green bell pepper, chopped (1 cup)
  • 3 stalks celery, chopped (1 cup)
  • 1 28-oz. can diced tomatoes
  • 2 cups fresh or frozen green beans
  • 3 carrots, sliced (2 cups)
  • 1 parsnip, diced (1 cup)
  • 1 cup fresh or frozen sliced okra, optional
  • 1 Tbs. ground cumin
  • 1 Tbs. paprika
  • 1 Tbs. dried oregano
  • ¼ tsp. cayenne pepper

1. Stir together oil and flour in Dutch oven or heavy-bottomed pot until smooth. Cook over high heat 10 minutes, or until roux turns a dark caramel color, stirring constantly.

2. Add onion, bell pepper, and celery, and cook 5 minutes, or until vegetables are softened. Stir in all remaining ingredients and 4 cups water. Season with salt and pepper. Reduce heat to medium-low, cover, and cook 40 minutes, or until carrots are tender. Serve over rice.

May 2008

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Brittany - 2015-02-27 19:03:34

I'm married to a vegetarian fool who doesn't like vegetables and never eats leftovers. But yesterday I made this gumbo and he not only ate for lunch but also had some for dinner. It tasted great. I substituted vegiterian broth for water and added garlic. Thank you

Serpick - 2014-12-02 12:51:13

This was delish! I left out the celery, parsnip, and okra, used tomatoes from my garden instead of the canned tomatoes, added 1/2 of a cauliflower, one more onion, and extra peppers and green beans both from my garden also. My non-vegan parents added sausage to theirs and loved it but my mom made hers spicier. I served it over jasmine rice with the same seasonings that are in the gumbo. :)

Ashley - 2014-08-10 00:52:23

Looks good

Hd - 2014-06-17 00:52:33

Patience is a virtue especially when making a roux. Fortunately I am a very patient person :). First time ever making this, it was a success!!! That was several months ago, and my husband still talks about it :). Making it again tomorrow, and hopefully will come out as yummy as the first time. This is a keeper :)

Anne-Marie Strahan - 2014-02-20 03:57:08

try it

dee - 2014-01-08 03:20:53

Love it!

Mary Grubbs - 2013-08-20 17:59:31

Okra cannot be optional if you are calling it "Gumbo", as gumbo means okra. Also the File powder can make it "Gumbo", but they are synonymous with real cajun gumbo, and not a creole gumbo which you see here.

kevin - 2013-08-16 11:32:24

Wasn't very flavorful. Bland

Rosie - 2013-04-20 01:27:18

It's Vegan Gumbo??? Calling it Vegetarian? implies a lot!!!

Tabucur - 2013-01-30 02:21:52


Joe Shallman - 2013-01-18 23:05:14

Veggie gumbo!!

Joe Shallman - 2013-01-18 21:02:49

Where my Cajun family is from in Louisiana (Arnaudville, outside of Lafayette), okra IS optional in a gumbo. Onion & celery, always. A thick dark roux. I grew up with seafood or chicken gumbos, which were mostly roux, meat, onions, celery, spices, always over rice. Mmm mmm! Although of course now I'm veggie, so I'm always on the hunt for a recipe like my Mamam's (great-grandmother).

Allison - 2012-12-17 18:39:21

Oily and bland

paige pickering - 2012-12-07 15:53:34

i have made this gumbo multiple times. the best batch i added browned soyrizo slices in the last 5 minutes of cooking. i had also fried the okra separately and added it right at the end. so delicious! its a winter staple in my house!

evelyn shannon - 2012-10-19 23:09:43