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This Vegetarian Gumbo recipe is easy to make, loaded up with tons of savory veggies, and tastes SO rich and delicious.

Vegetarian Gumbo Recipe

Mardi Gras is just around the corner, which means…

…it’s gumbo time, friends. 

I know that I’m the girl who’s usually all about easy, breezy, speedy soup recipes.  But this time of year, I’m always happy to make an exception to spend some quality time by the stove, stirring and stirring and patiently stirring a roux some more until it reaches that perfectly dark, toasty, magical hue.  Because when it comes to a killer pot of gumbo, there are no shortcuts.  (And you don’t want them.)  Gimme the real deal gumbo…with seconds, please!

Well speaking of the real deal, up until this year, I have always traditionally stuck to my favorite classic gumbo recipe each Mardi Gras, made with lots of zesty Andouille sausage and chicken.  But with a vegetarian husband in the house now, I decided to go out on a limb this year and try making a plant-based version instead, swapping out the meat in favor of lots of extra veggies.  I was a little nervous that gumbo would lose a bit of its magic without the Andouille.  But much to our delicious surprise, it turned out to be fantastic!

I mean, let’s be real, that famous Creole-seasoned broth with its signature dark roux has always been the star of the show here.  And when mixed with loads of hearty veggies, kicked up a notch with however much cayenne you can take, served over your choice of rice or quinoa with a generous sprinkle of crisp green onions — I’m telling you — this vegetarian gumbo recipe is a total winner.  It does require some extra time to chop all of those veggies (or you can save a step and buy some frozen pre-chopped veggies) plus an 20 extra minutes to make the roux (don’t be intimidated, I’ll walk you through each step of the way).  But recipe itself is super-easy to make, easy to customize with whatever veggies you have on hand, and also easy to make vegan if you prefer.  Then before you know it, the most delicious pot of vegetarian gumbo will be simmering on the stove and ready to serve for Mardi Gras in no time.

Let’s make some gumbo!

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“@context”: “http://schema.org/”,
“@type”: “Recipe”,
“name”: “Vegetarian Gumbo”,
“author”: {
“@type”: “Person”,
“name”: “Gimme Some Oven”
},
“image”: “https://www.gimmesomeoven.com/wp-content/uploads/2019/02/Vegetarian-Gumbo-Recipe-2.jpg”,
“dateModified”:”2019-02-25″,
“description”:”This Vegetarian Gumbo recipe is easy to make, loaded up with tons of savory veggies, and tastes SO rich and delicious.  I recommend prepping all of your ingredients before you begin to cook the gumbo, so that you can give your full attention to that delicious roux. ;)”,
“prepTime”:”PT20M”,
“cookTime”:”PT40M”,
“totalTime”:”PT1H”,
“recipeYield”:”8-10 servings”,
“recipeIngredient”: [
“1/2 cup butter (or oil)”,
“2/3 cup all-purpose flour”,
“2 medium red bell peppers, cored and diced”,
“2 celery stalks, diced”,
“1 small white onion, peeled and diced”,
“1 cup fresh or frozen chopped okra”,
“5 cloves garlic, minced”,
“3 cups vegetable stock”,
“1 small head of cauliflower, cored and chopped into florets”,
“1 pound (16 ounces) baby bella or button mushrooms, diced”,
“1 (14 ounce) can fire-roasted tomatoes”,
“2 teaspoons Creole or Cajun seasoning”,
“1/2 teaspoon dried thyme”,
“1/2 teaspoon cayenne, or more/less to taste”,
“1 bay leaf”,
“fine sea salt and freshly-cracked black pepper, to taste”,
“optional topping: thinly-sliced green onions” ],
“recipeInstructions”: [
“Heat butter in a large heavy-bottomed pot (I used a Dutch oven) over medium-high heat until melted.  Whisk in flour until combined.  Continue to cook, stirring constantly, for about 20 minutes, or until the roux mixture reaches a dark amber-brown color.  Keep a very close eye on the roux at all times, turning the heat down a bit if it seems to be cooking too quickly or starts to faintly smell burnt.Once the roux is ready, immediately stir in the bell peppers, celery, onion, okra and garlic until combined.  Continue to cook, stirring every 10-15 seconds, until the vegetables have softened, about 5 minutes.Stir in the vegetable stock gradually until the broth is smooth.  Then add in the cauliflower, mushrooms, tomatoes, seasoning, thyme, cayenne and bay leaf.  Stir until combined, and continue cooking until the soup reaches a simmer.Reduce heat to medium-low and let the gumbo continue to simmer for 5-10 minutes minutes, or until the vegetables are tender.  Taste, and season with extra salt, pepper and/or cayenne if needed.Serve warm over rice, garnished with lots of green onions.  Or transfer to a sealed container and refrigerate for up to 3 days or freeze for up to 3 months.” ]
}

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