How to Make Authentic Vegetarian Gumbo with Okra

Simple Summary

Vegetarian Gumbo with Okra is a hearty, flavorful Southern-inspired dish that brings the rich taste of New Orleans to your table without any meat. This comforting stew showcases the unique texture of okra and a medley of vegetables in a thick, savory broth.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Servings: 6
• Difficulty: Intermediate

Ingredients

• 1/4 cup vegetable oil
• 1/4 cup all-purpose flour
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 2 cups fresh or frozen okra, sliced
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 6 cups vegetable broth
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (adjust to taste)
• Salt and black pepper to taste
• 2 cups cooked rice for serving
• 1/4 cup chopped fresh parsley for garnish

Instructions

1. In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Add the flour and whisk constantly to make a roux. Cook for about 10-15 minutes, stirring frequently, until the roux is a deep brown color (like milk chocolate).

2. Add the diced onion, bell pepper, and celery to the roux. Cook for 5-7 minutes until the vegetables start to soften.

3. Stir in the minced garlic and cook for another minute until fragrant.

4. Add the sliced okra and cook for 5 minutes, stirring occasionally.

5. Pour in the diced tomatoes with their juice, kidney beans, and vegetable broth. Stir to combine.

6. Add the bay leaves, thyme, oregano, smoked paprika, and cayenne pepper. Season with salt and black pepper to taste.

7. Bring the gumbo to a boil, then reduce heat and simmer for 30-40 minutes, stirring occasionally, until the vegetables are tender and the gumbo has thickened.

8. Taste and adjust seasoning if needed.

9. Serve hot over cooked rice and garnish with fresh parsley.

Chef's Notes

• For a gluten-free version, use a gluten-free flour blend or cornstarch to make the roux.
• If you prefer a spicier gumbo, add more cayenne pepper or include a diced jalapeño with the vegetables.
• To enhance the smoky flavor, add a teaspoon of liquid smoke or use fire-roasted diced tomatoes.
• The gumbo will thicken as it cools. If it becomes too thick when reheating, add a little vegetable broth or water to reach desired consistency.
• This gumbo can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.

Nutritional Info

Per serving (excluding rice): Approximately 250 calories, 10g protein, 35g carbohydrates, 10g fat. This dish is high in fiber from the vegetables and beans, and rich in vitamins A and C. The okra provides a good source of antioxidants and the kidney beans offer plant-based protein and iron.

Serving Suggestions

• Serve the gumbo over brown rice for added nutrition, or cauliflower rice for a low-carb option.
• Accompany with a slice of crusty French bread or cornbread to soak up the flavorful broth.
• For a complete meal, serve with a side of collard greens or a crisp green salad.
• Garnish with additional hot sauce, green onions, or a sprinkle of file powder for authentic Creole flavor.
• Pair with a chilled glass of sweet tea or a light beer for a true Southern experience.