Vegetarian Gumbo

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.

Recipe from Vegetarian Times
  • 1/2  cup vegetable oil
  • 1/3  cup flour
  • 1   small onion, chopped (1 cup)
  • 1   small green bell pepper, chopped (1 cup)
  • 3   stalks celery, chopped (1 cup)
  • 1  28  ounce 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   tablespoon ground cumin
  • 1   tablespoon paprika
  • 1   tablespoon dried oregano
  • 1/4  teaspoon cayenne pepper
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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.
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.

nutrition information

Per Serving: cal. (kcal) 216, Fat, total (g) 15, sat. fat (g) 2, carb. (g) 21, fiber (g) 6, sugar (g) 8, pro. (g) 3, sodium (mg) 309, Percent Daily Values are based on a 2,000 calorie diet
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