Vegetarian Gumbo

Ingredients

This vegetarian adaptation of gumbo replaces the traditional meat and seafood ingredients with a variety of vegetables and plant-based proteins. The flavors and textures are carefully balanced to recreate the heartiness and depth of the original dish, while still maintaining the essence of gumbo. We alse have the original recipe for Gumbo, so you can check it out.

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, diced 1 onion, diced
• 2 bell peppers, diced 2 bell peppers, diced
• 3 celery stalks, diced 3 celery stalks, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 cup (200g) okra, sliced 1 cup (200g) okra, sliced
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 1 cup (200g) cooked kidney beans 1 cup (200g) cooked kidney beans
• 1 cup (200g) cooked black-eyed peas 1 cup (200g) cooked black-eyed peas
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 2 bay leaves 2 bay leaves
• 1 teaspoon (5g) smoked paprika 1 teaspoon (5g) smoked paprika
• 1 teaspoon (5g) dried thyme 1 teaspoon (5g) dried thyme
• 1 teaspoon (5g) dried oregano 1 teaspoon (5g) dried oregano
• 1/2 teaspoon (2.5g) cayenne pepper (adjust to taste) 1/2 teaspoon (2.5g) cayenne pepper (adjust to taste)
• Salt and pepper to taste Salt and pepper to taste
• Cooked rice, for serving Cooked rice, for serving
• Fresh parsley, chopped, for garnish Fresh parsley, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 52g, 10g
• Protein: 14g
• Fiber: 12g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat.
2. 2.
   Add the diced onion, bell peppers, and celery. Sauté until the vegetables are softened, about 5 minutes.
3. 3.
   Stir in the minced garlic and sliced okra. Cook for an additional 2 minutes.
4. 4.
   Add the diced tomatoes, cooked kidney beans, cooked black-eyed peas, vegetable broth, bay leaves, smoked paprika, dried thyme, dried oregano, and cayenne pepper to the pot. Season with salt and pepper to taste.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Simmer for 30 minutes, allowing the flavors to meld together.
6. 6.
   Remove the bay leaves and adjust the seasoning if needed.
7. 7.
   Serve the Vegetarian Gumbo over cooked rice and garnish with fresh parsley.

Treat your ingredients with care...

• Okra — To reduce the sliminess of okra, you can lightly sauté it in a separate pan before adding it to the gumbo.
• Dried thyme — Crush the dried thyme between your fingers before adding it to the pot to release its aromatic oils.
• Smoked paprika — If you prefer a smokier flavor, you can use smoked paprika with a higher intensity.

Tips & Tricks

• For a thicker gumbo, you can mash some of the cooked kidney beans and black-eyed peas before adding them to the pot.
• Adjust the amount of cayenne pepper according to your spice preference.
• Allow the gumbo to simmer for longer to deepen the flavors even more.
• Serve the gumbo with a side of cornbread for a complete meal.
• Leftover gumbo tastes even better the next day as the flavors continue to develop.

Serving advice

Serve the Vegetarian Gumbo hot over a bed of cooked rice. Garnish with fresh parsley for a pop of color and freshness. Provide hot sauce on the side for those who prefer an extra kick of heat. Serve with a side of cornbread or crusty bread to complete the meal.

Presentation advice

Present the Vegetarian Gumbo in a deep bowl, allowing the vibrant colors of the vegetables to shine through. Place a scoop of cooked rice in the center and ladle the gumbo around it. Sprinkle fresh parsley on top for an appealing touch. Serve with a side of cornbread or crusty bread on a separate plate.