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(1,783)
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
1,783 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.

patrick s

Through a grocery snafu we didn’t have okra, so subbed it for fresh green beans with good results. Added them in the lentil/broth step, and it turned out delicious. We’ve made this several times and recommend halving the liquid smoke amount.

Alyce Morgan

Delicious and easier if you do an oven roux; I needed a gluten-free one. I used 1/4 cup canola oil to 1/4 cup gluten-free (King Arthur 1:1 flour) in a heavy skillet at 350 for about 30 minutes until it was the color of peanut butter. I added a bay leaf to the stew and omitted the Liquid Smoke and Tabasco, though put the Tabasco on the table for those who needed heat. Added a little salt and black pepper. (My other gumbos have the frozen okra tossed in toward the end; I'll try that next time.)

Susan

This is nothing close to gumbo. Just because you use the trinity and creole seasoning (which you do not even use in gumbo) does not make it gumbo.

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