Vegetarian Gumbo in one-pan recipe

Vegetarian Gumbo made in One Pan

This is a vegetarian version of the traditional gumbo.
Course Appetizer
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 cups
Calories 114kcal
Author Healing Tomato


For the Roux

The Vegetables

  • 1 cup red onions (finely chopped)
  • 3 stalks celery (cut into 1/4 inch pieces)
  • 1 green bell pepper (cut into 1/4 inch pieces)
  • 1 yellow squash (cut into 1/4 inch pieces)
  • 3 cloves garlic (finely chopped)
  • 2 cups okra (frozen)
  • 2 cups French cut green beans (frozen)
  • 1/2 cup corn (frozen)
  • 1 can black eyed peas
  • 1 can diced tomatoes
  • 4 cups water set 1 cup aside
  • 3 tsp tomato paste
  • 4 tsp hot sauce (optional)

The Spices


  • Take a large and heavy-bottom pan
  • Heat it for 20 seconds at medium heat and then add the oil
  • Add the flour
  • Stir constantly to make sure that it doesn't burn. When the color of the roux is dark brown, add the flax seed meal
  • Stir for another 45 seconds
  • Add the 1 cup of water and mix well
  • Add the Celery, onions, bell pepper and squash
  • Turn the heat to high and let the vegetables cook well. Stir constantly.
  • When the vegetables turn soft, add the remaining ingredients in the order listed above
  • Add the spices also
  • Stir well and then cover
  • Turn the heat to low and let the vegetarian gumbo simmer on its on
  • Stir occasionally to make sure that it is not sticking at the bottom
  • Cook for about 45-50 minutes on low heat until the gumbo is thick


Serving: 1cup | Calories: 114kcal | Carbohydrates: 20g | Protein: 4g | Fat: 3g | Sodium: 1310mg | Potassium: 602mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1280IU | Vitamin C: 46.1mg | Calcium: 117mg | Iron: 3.2mg