How to Make Savory Vegetarian Gumbo with Crisp Okra

Simple Summary

This hearty Vegetarian Gumbo with Okra is a flavorful Southern-inspired dish that combines the rich, smoky essence of traditional gumbo with a medley of vegetables and the unique texture of okra.

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 okra, sliced
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 6 cups vegetable broth
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (adjust to taste)
• Salt and black pepper to taste
• 2 tbsp file powder
• 1/4 cup chopped fresh parsley
• Cooked rice for serving

Instructions

1. In a large, heavy-bottomed pot, heat the vegetable oil over medium heat. Add the flour and stir constantly to make a roux. Cook for about 10-15 minutes until the roux is a deep brown color, resembling milk chocolate.

2. Add the diced onion, bell pepper, and celery to the roux. Cook for 5 minutes, stirring frequently, 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 corn. Stir to combine.

6. Slowly add the vegetable broth while stirring constantly to incorporate it with the roux.

7. Add the bay leaves, thyme, smoked paprika, cayenne pepper, salt, and black pepper. Bring the mixture to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.

8. After 30 minutes, taste and adjust seasonings if needed. Remove the bay leaves.

9. Stir in the file powder and cook for an additional 5 minutes.

10. Remove from heat and stir in the chopped parsley.

11. Serve hot over cooked rice.

Chef's Notes

• For a thicker gumbo, you can increase the amount of roux by using 1/3 cup each of oil and flour.
• If you can't find file powder, you can omit it or use 1 tsp of gumbo filé seasoning instead.
• To add more protein, consider including sliced vegetarian sausage or cubed firm tofu.
• This gumbo tastes even better the next day, so don't hesitate to make it in advance.
• Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.

Nutritional Info

Per serving (excluding rice): Approximately 250 calories, 10g protein, 35g carbohydrates, 10g fiber, 11g fat (mostly healthy unsaturated fats). This dish is rich in vitamins A and C, potassium, and iron due to the variety of vegetables used.

Serving Suggestions

Serve this Vegetarian Gumbo over a bed of steamed white or brown rice. For a complete meal, pair it with a side of cornbread or crusty French bread to soak up the flavorful broth. A crisp green salad with a tangy vinaigrette makes an excellent accompaniment. For beverages, consider serving with a cold glass of sweet tea or a light, crisp white wine like Sauvignon Blanc. Garnish each bowl with additional chopped parsley or green onions for a fresh touch.