gimmesomeoven4.7
Vegetarian Gumbo
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. ;)
👥 8 Servings⏱️ Prep & Cook: 1h⏳ Prep: 20 min🔥 Cook: 40 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●whisk
- ●oven
📝 Preparation Steps
1
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.
2
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.
garlic (minced)5 cloves(16 ounces) baby bella or button mushrooms (diced)1 pound
3
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.
vegetable stock3 cups(16 ounces) baby bella or button mushrooms (diced)1 poundbay leaf1
4
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.
5
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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