Vegetarian Gumbo

By Vallery Lomas

Updated May 7, 2021

Vegetarian Gumbo
Linda Xiao for The New York Times Food Stylist: Judy Kim.
Total Time
50 minutes
Rating
4(1,752)
Comments
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This meatless gumbo has a distinct Louisiana flavor, thanks to the roux, Creole seasoning and the “holy trinity” of Creole cooking (onion, celery, bell pepper). Gumbo is traditionally made with a variety of smoked meats and seafood, but this version gets an added bit of smokiness from an optional splash of liquid smoke. Here, the okra is roasted in the oven before being added to the pot, which eliminates the gooeyness. There is also no skimping on vegetables in this gumbo, and the red lentils thicken it while adding protein. Serving this gumbo over white rice helps make it a complete meal.

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Ingredients

Yield:4 servings
  • 1(10- to 16-ounce) bag frozen sliced okra
  • Kosher salt and black pepper
  • 5tablespoons unsalted butter or vegetable oil
  • ¼cup all-purpose flour
  • 1tablespoon extra-virgin olive oil
  • 1yellow onion, diced
  • 2celery ribs, thinly sliced
  • ½green bell pepper, diced
  • 3garlic cloves, minced
  • 1teaspoon Creole seasoning, plus more to taste
  • 1teaspoon Old Bay seasoning
  • 1(14-ounce) can diced tomatoes with their juices
  • 3cups vegetable or chicken stock, plus more as needed
  • ½cup red lentils
  • 1tablespoon hot sauce, plus more to taste
  • 2teaspoons liquid smoke (optional)
  • Cooked white rice or quinoa, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

458 calories; 21 grams fat; 10 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 55 grams carbohydrates; 9 grams dietary fiber; 9 grams sugars; 16 grams protein; 1252 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 400 degrees. Place the frozen okra in a single layer on a parchment-lined baking sheet, breaking up any large clumps, and sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper. Roast, until cooked through and just starting to brown, about 15 to 20 minutes.

  2. Step 2

    As okra roasts, prepare the roux: Melt the butter in a cast-iron skillet or Dutch oven over medium heat. (Either vessel will help evenly distribute the heat for a better roux.) If using vegetable oil, simply heat over medium. Using a heatproof rubber spatula or wooden spoon, mix the flour into the fat. Stir continuously, making sure to scrape the bottom of the pot so the roux does not burn (a burned roux cannot be saved), until the roux transforms from pale to peanut butter to a rich cinnamon color, about 7 minutes. Remove the roux from the heat and set aside. (Pull the pot from the heat just as the desired color is reached; the retained heat will continue to cook the roux slightly.)

  3. Step 3

    Add the olive oil to a large skillet over medium heat. Add the onion and cook until softened, stirring occasionally, about 5 minutes. Add the celery and bell pepper, and cook until softened, another 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Lastly, add the Creole and Old Bay seasonings, and stir so that they coat the vegetables and are lightly toasted, about 1 minute.

  4. Step 4

    Stir in the diced tomatoes, stock and lentils. Bring the ingredients to a boil, then reduce the heat to a light simmer. Cover and allow the lentils to cook undisturbed for 15 minutes. (Add more water or stock if needed.)

  5. Step 5

    Add the okra and cook uncovered until softened, another 5 minutes. Stir in the hot sauce, and the liquid smoke, if using. Give the cooled roux a good stir and add it to the pot, making sure to mix it in thoroughly, then simmer for 2 to 3 minutes. Taste and adjust the seasoning by adding salt, pepper, creole seasoning or hot sauce, if desired. Serve warm over white rice or quinoa.

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Ratings

4 out of 5
1,752 user ratings
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Comments

Donna

Better than Bullion makes a "No-Chicken" base that tastes like chicken stock but is vegetarian and delish.

Doug

Chicken stock in vegetarian gumbo is an interesting option imo

Kerry

I make a vegan gumbo using Beyond Meat sausages and spicy tofu, and pretty much everything else the same as regular gumbo. Tastes amazing.

Emily

Yummy recipe! Been a staple in my house for a while. I am vegan and my suggestion is skip the roux entirely and double the lentils for more protein and thickness!

Grant M

Great base recipe that allow for riffs to include other seasonal veggies (eggplant, fennel, fresh okra, etc.) Used a can of white beans instead of lentils, and thus added much less veggie broth. The roux makes it!

Kay

I've made this recipe several times, both vegetarian and vegan, and it's pretty easy and very delicious. I do think the roux works better with butter or vegan butter than with oil. For seasoning, I use 2 teaspoons of Creole seasoning, 1 teaspoon of smoked paprika (instead of Old Bay), and a hefty dash of Louisiana hot sauce. It's really great with a sprinkle of nooch/nutritional yeast on top.

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