Don’t tell me you thought that a gumbo had to include meat! With this recipe for Vegetarian Gumbo, you can enjoy that famous Southern dish featuring onions, peppers, okra, cauliflower, and other ingredients straight from your garden.
As the chillier weather hits, my attention turns to the South. No, not the Caribbean (though that would indeed be nice distraction). I’m talking about southern United States. As in, Louisiana. New Orleans, to be specific. The last time I was there (it was only last year but even that seems too long a time to be away!), I stumbled into a vegetarian restaurant. I was curious. Knowing what I know about Creole and Cajun cuisine, to make a dish without sausage or seafood would take a gargantuan effort. So I perused the menu. How was this place going to take my NOLA faves, make them vegetarian, and still sustain the inimitable flavor?
When I saw gumbo listed, I knew I had to give it a go. For me, gumbo is about that sausage and shrimp. But this menu item shelved them. They also did away with the roux (a mix of flour and fat) and the holy trinity of a gumbo: celery, onions, and bell peppers. Still, I ordered it. Well, let me tell you, they nailed it. They added cauliflower and used okra (more on that later) and totally surpassed my expectations. On these colder days, if I can’t make it to New Orleans, a sip of this gumbo is the next best thing.
What Is Okra?
Okra is a green vegetable about the length of your middle finger (no, don’t stick it up to compare). Picture a thicker, rounded pea pod. And like a pea pod, all of the okra—the seeds and the pod—are edible. It’s high in vitamins C and K, as well as fiber, and features heavily in Southern dishes. It’s not only delicious, it acts as a thickener in many soups and gumbos, which is why we can get away with not using a roux this time around. You see, when you cook okra, it develops a slimy texture, which, in turn, changes the texture of the broth it’s being cooked in. It may sound gross but trust me, give it a stir and a sip, and you won’t notice a difference. Okra, by the way, can be prepared in any number of ways—fried, roasted, stewed, grilled, pickled—so if you’re looking to broaden your veggie horizons, pick some okra up and experiment away.
Ingredients
- 2 tbsp extra virgin olive oil
- 1 medium red bell pepper, diced
- 1 small onion, diced
- 4 pieces okra, chopped
- 2 cloves garlic, minced
- 1 cup vegetable stock
- 1/2Â head of cauliflower florets
- 1Â can roasted tomatoes
- 1 tsp Cajun seasoning
- 1/4 tsp cayenne pepper
- 1Â bay leaf
- pinch of sea salt and black pepper
- fresh cilantro leaves (for garnish)
How To Make Vegetarian Gumbo
Step 1: In a large pot heat the olive oil on MED-HIGH heat. Stir in the diced bell peppers, onions, and okra. Cook the vegetables for 5-10 minutes until softened.
Step 2: Add the minced garlic and cook for another minute. Stir in the vegetable stock, then add the cauliflower and roasted tomatoes.
Step 3: Season the sauce with cayenne pepper, Cajun seasoning, sea salt, and black pepper. Reduce the heat to MED-LOW, add the bay leaf, then let the gumbo simmer for 10 minutes until thick and aromatic.
Step 4: Serve the vegetarian gumbo warm over rice and garnish with fresh coriander leaves. Enjoy!
Top Tips For Perfect Vegetarian Gumbo
- For more heat, try leaving in the seeds and membrane from the hot peppers. This is where its spicy superpowers are found.
- There’s nothing wrong with sampling as you go; in fact, I encourage it. After adding a bit of the seasoning, have a taste to see whether it needs any more.
- Fresh or frozen okra can be used. Just let the frozen variety thaw before adding it to the gumbo.
- If you have the time, make the gumbo hours in advance then let it sit (or stew, if you will).
- For a smoky finish, reach for some sage and chipotle and add.
FAQs
Are bay leaves edible?
I don’t recommend it. Bay leaves don’t soften during cooking. Should you eat one, you could end up with an upset stomach. Remove them before serving or, at the very least, give your guests a heads-up that they could be found in the gumbo.
Can I use a roux?
If you want that truly Southern experience, you can use a roux. Bear in mind the okra acts as a thickener so you may want to ease up on the amount of okra you include so that your gumbo doesn’t take on the consistency of sludge.
What is the Holy Trinity of Cajun cuisine?
Celery, onions, and bell peppers are known as the Holy Trinity of Cajun/Creole cuisine. You may have noticed we don’t include celery in this recipe, but that doesn’t mean you have to omit it from your shopping list.
What is typically found in Cajun seasoning?
Cajun seasoning is used in Louisiana cuisine and usually features a mix of paprika, onion powder, cayenne, garlic powder, thyme, oregano, black pepper, salt, and sometimes red pepper flakes.
How do I make this vegan?
I’m glad you asked! I’ve already made just the thing. Check out my recipe for Vegan Gumbo here.
Other Southern Dishes You Might Like To Try
Shrimp Gumbo: Not vegetarian but pescetarian, for those of you who don’t mind shellfish in your gumbo.
Shrimp and Sausage Gumbo: Let’s up the ante and not only include shrimp but andouille sausage as well.
Cajun Dirty Rice with Sausage: Any dish that proudly calls itself ‘dirty’ HAS to be good.
Lowcountry Boil: A South Carolina classic that features Old Bay, shrimp, sausage, corn and potatoes.
How to Prep and Store Vegetarian Gumbo
I mentioned earlier that you should make the gumbo as soon as possible, so that it has time to sit and meld its flavors. If you’re going to serve it that day, I would keep it on the element on LOW and let it simmer. If you made it days in advance, let it cool then store it in an airtight container in the fridge for up to 3 days. You can also freeze your gumbo for up to 3 months. Let it thaw in the fridge overnight when it comes time to reheat. I would also recommend dividing up the gumbo into smaller portions if you’re going to freeze it. This will make reheating less of a challenge.
Vegetarian Gumbo
Ingredients Â
- 2 tbsp extra virgin olive oil
- 1 medium red bell pepper diced
- 1 small onion diced
- 4 pieces okra chopped
- 2 cloves garlic minced
- 1 cup vegetable stock
- 1/2 head of cauliflower florets
- 1 can roasted tomatoes
- 1 tsp Cajun seasoning
- 1/4 tsp cayenne pepper
- 1 bay leaf
- pinch of sea salt and black pepper
- fresh coriander leaves for garnish
InstructionsÂ
- In a large pot heat the olive oil on MED-HIGH heat. Stir in the diced bell peppers, onions, and okra. Cook the vegetables for 5-10 minutes until softened.
- Add the minced garlic and cook for another minute. Stir in the vegetable stock, then add the cauliflower and roasted tomatoes.
- Season the sauce with cayenne pepper, Cajun seasoning, sea salt, and black pepper. Reduce the heat to MED-LOW, add the bay leaf, then let the gumbo simmer for 10 minutes until thick and aromatic.
- Serve the vegetarian gumbo warm over rice and garnish with fresh coriander leaves. Enjoy!
Nutrition
Leave a Comment