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Vegetarian Gumbo made in One Pan
Rini
This is a vegetarian version of the traditional gumbo.
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Prep Time
20
minutes
mins
Cook Time
45
minutes
mins
Total Time
1
hour
hr
5
minutes
mins
Course
Appetizer
Cuisine
American
Servings
6
cups
Calories
114
kcal
Ingredients
1x
2x
3x
For the Roux
1/4
cup
flour
2
tsp
sunflower oil
2
tsp
flax seed meal
(optional)
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
3
tsp
cayenne pepper
3
tsp
cumin powder
2
tsp
dried basil
2
tsp
dried oregano
2
tsp
dried parsley
2
tsp
dried Rosemary
2
tsp
black peppers
(whole)
3
tsp
salt
Instructions
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
Nutrition
Serving:
1
cup
Calories:
114
kcal
Carbohydrates:
20
g
Protein:
4
g
Fat:
3
g
Sodium:
1310
mg
Potassium:
602
mg
Fiber:
5
g
Sugar:
6
g
Vitamin A:
1280
IU
Vitamin C:
46.1
mg
Calcium:
117
mg
Iron:
3.2
mg
Keyword
can you make vegetarian gumbo?, vegan creole recipes
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