Best 13 Quick Vegetable Gumbo Recipes

QUICK VEGETABLE GUMBO

Steps:

• Heat oil over med heat in a 4 qt dutch oven until hot.
• Add bell pepper, celery, onion and garlic.
• Stir until crisp tender.
• Add Tomatoes, juice, beans, parsley, oregano, pepper sauce and bay leaves.
• Bring to boil over high heat.
• Add rice.
• Cover and reduce heat to simmer.
• Simmer 15 minutes or until rice is cooked.
• Add okra.
• Cover and cook 5 minutes longer or until okra is tender.
• Remove bay leaves.

VEGETARIAN GUMBO

Steps:

• 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.

QUICK AND EASY GUMBO

Steps:

• Saute frozen veggies in oil in a dutch oven until tender, adding all spices. Stir ocassionally.
• Add broth, tomatoes, chicken and rice to vegetable mixture and simmer for at least 20 minutes, or until rice and veggies are done.
• Enjoy.

VEGETARIAN GUMBO

Steps:

• Whisk flour and oil in a 7-quart pot. Cook over medium heat, stirring frequently, until the mixture is deeply browned (the color of milk chocolate), 10 to 12 minutes. Add squash, onions, poblanos and celery; cook, stirring occasionally, until the vegetables are well coated and warmed through, about 5 minutes. Stir in broth, crushed tomatoes and salt; bring the mixture to a boil over high heat. Stir in okra; reduce heat to medium-high and simmer for 5 minutes. Stir in zucchini and beans; simmer until the squash is tender, about 5 minutes. Stir in hot sauce, vinegar and pepper. Serve over rice.

VEGETABLE GUMBO

Steps:

• Creole Sauce: In a large soup pot, sweat all your vegetables except for your tomatoes for about 5 to 7 minutes, add your liquid and bring to a simmer. When it begins to boil take a little liquid out and place it in a bowl and slowly stir in your roux, then slowly add that back to the simmering liquid. Let simmer for 15 minutes, add your tomatoes, herbs, seasonings, lemon juice and chili paste. Simmer 10 minutes or until desired taste. In a blender puree everything (be careful not to put too much in at one time to prevent from burning yourself).
• Garnish: In a large pot, heat oil, sweat all of your vegetables for 2 to 3 minutes. Add your creole sauce, bring to a simmer and let simmer for five minutes. Add your herbs and let simmer for another 2 to 3 minutes.
• In a large stock pot, over high heat, place all ingredients and bring to a boil. Reduce heat and simmer stock for 45 minutes. Strain the liquid and set aside.

VEGETABLE GUMBO

Steps:

• Method: In a large heavy stew pot, place bouillon and white grape juice, onion, green pepper, celery garlic, cook until tender, 5-7 minutes.
• Add other ingredients, cook over low heat, stirring occasionally to keep from sticking to bottom.
• Cover and simmer gently until corn and okra are done.
• (or simmer in crockpot 6-7 hours) If you use dried herbs, rub them with the palms of your hands before adding to the pot, this releases their mojo.

QUICK 'N EASY GUMBO

Steps:

• Pour a glass of nice red wine and have a drink.
• Put some Italian opera on the stereo and turn volume up.
• Start a big pot of rice, I prefer white rice to serve this gumbo over.
• Rice is on the top shelf to the right.
• Cut meat into nice bite-sized slices, keeping fingers clear of blade.
• Heat oil over medium heat in a big pot and slowly saute meat with garlic and onions.
• Try not to eat too much of the meat while you cook or allow family members to.
• Precooked meats like the pork will speed process.
• Uncooked meats like chicken or shrimp can be quickly boiled in chicken broth and tossed in later.
• Never under cook chicken.
• Saute until lightly browned.
• Add broth to the pot and bring to a boil.
• Lower heat to medium and then add all the other ingredients one at a time starting with firmer vegetables first (they need more cooking) and soft last.
• Toss in spices last.
• Cook over medium heat until all ingredients are blended and cooked to your liking.
• Not over cooked or too soft is how I like it.
• Maybe fifteen minutes tops.
• The longer you cook the more the flavors will blend, but I prefer separate identifiable flavors so I cook less.
• Now taste your results being careful not to burn your tongue no matter how hungry you are.
• You're going to need that tongue later.
• Add ingredients according to your liking.
• I like to toss in some of the wine I'm drinking and I always add more garlic and salt and pepper to taste.
• Don't make it too spicy or your wife will not enjoy it.
• Serve over rice in big bowls.
• Put salt and pepper and Tabasco on the table for others to adjust flavors to their liking.
• You can now add more Tabasco to your own bowl and give your wife a wink.
• Turn off the TV and try talking to each other for a change.
• Finish the bottle of wine and go for a walk around the neighborhood after dinner to aid digestion.
• Enjoy!

CAJUN VEGETABLE GUMBO

Steps:

• Place the greens in a large soup pot with enough water to just cover the greens. Bring to a boil and cook for 15 minutes. Drain, reserving 2 cups of the cooking water.
• On a cutting board, coarsely chop the greens and set aside.
• In a small saucepan over medium-low heat, whisk 1/4 cup oil and the flour together and cook, stirring constantly, until the roux is a dark reddish-brown, about 15 minutes. Remove the pan from the heat and set aside.
• In the large soup pot, heat the remaining 2 tablespoons of oil and sauté the onions, bell pepper, celery, and tomatoes for about 10 minutes or until the vegetables are wilted.
• Add the hot sauce, bay leaves, file powder, cayenne, thyme, oregano, basil, parsley, garlic, salt, and pepper and cook for 5 minutes.
• Add the roux, vegetable or faux chicken broth, and the reserved greens-cooking water, stirring well to blend in the roux.
• Reduce the heat and simmer, uncovered, for 15 minutes. Add the cooked collard greens, okra, kidney beans, and rice and cook for 5 minutes.
• Remove the bay leaves and serve warm.

VEGETABLE GUMBO (CROCK POT)

Steps:

• In a skillet over medium heat, heat oil for 30 seconds. Add onions and celery, cook stirring until soft (5 minutes).
• Stir in garlic, thyme, peppercorns, and bay leaf, cook stirring for 1 minute.
• Stir in tomatoes and bring to a boil.
• Transfer to large crock pot insert.
• Stir in rice and broth.
• Cover and cook on low for 6 hours or high for 3 hours or until rice is tender.
• Discard bay leaf.
• In a small cup mix together the paprika and lemon juice.
• Add paprika/lemon juice mixture, okra and green pepper, stirring in well.
• Cover and cook on high for 20 minutes or until pepper is tender.
• Add a dash or two of hot pepper sauce if desired.

VEGETARIAN GUMBO

Steps:

• In a medium pot, whisk together oil and flour to combine. Cook over medium heat, whisking frequently, until mixture is the color of butterscotch, about 10 minutes.
• Add onion, celery, and bell pepper. Season with salt and cook, stirring, until vegetables soften, about 8 minutes. Add tomatoes and Creole seasoning; cook until fragrant, 1 to 2 minutes more.
• Stir in broth, okra, squash, and peas. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until vegetables are tender, about 30 minutes. Serve over rice, sprinkled with scallions.

VEGETARIAN GUMBO

Steps:

• 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 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast, until cooked through and just starting to brown, about 15 to 20 minutes.
• 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.)
• 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.
• 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.)
• 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.

VEGETARIAN GUMBO RECIPE BY TASTY

Steps:

• In a large pot, heat 1 tablespoon of olive oil over medium heat. Once the oil begins to shimmer, add ½ cup (75g) diced onion and cook for 3-4 minutes, until semi-translucent.
• Add the mushrooms and cook for 5 minutes, until most of the juices have evaporated.
• Add 2 cloves of minced garlic, the soy sauce, 1 teaspoon thyme, 1 teaspoon paprika, ½ teaspoon oregano, ¼ teaspoon cayenne, 2 teaspoons vegan Worcestershire sauce, ½ teaspoon liquid smoke, ½ teaspoon salt, and ¼ teaspoon pepper and cook for another 4-5 minutes, until all of the liquid has evaporated and the spices are fragrant.
• Add the cannellini beans to a medium bowl and mash until mostly smooth (a few lumps are okay). Then, add the mushroom mixture, bread crumbs, vital wheat gluten, and 2 tablespoons vegetable broth and mix well until combined. Use your hands to knead the mixture until cohesive, then begin to roll about a tablespoon at a time of the mixture into "meatballs".
• In the same large pot, heat 3 tablespoons of olive oil over medium heat. Once the oil begins to shimmer, add the meatballs and cook for about 5 minutes on each side, until golden brown. Remove the meatballs from the pot and set aside.
• Add the remaining 2 tablespoons of olive oil to the pot, along with the flour. Stir the roux continuously with a wooden spoon for about 3-4 minutes, until the consistency resembles wet sand.
• Add the remaining ½ cup (75g) diced onion, the celery, and the okra to the pot and cook for 4-5 minutes, until the onion is semi-translucent.
• Add the remaining 4 cloves of minced garlic and the green bell pepper and cook for another 3-4 minutes, until the garlic is fragrant.
• Add the remaining teaspoon of vegan Worcestershire sauce, ½ teaspoon liquid smoke, 1 teaspoon thyme, ½ teaspoon oregano, 1 teaspoon paprika, ¼ teaspoon cayenne, and ½ teaspoon pepper and cook for 4 more minutes, until the spices are fragrant.
• Add the crushed tomatoes and stir until combined. Then, add the red beans and add the remaining 3½ cups (840ml) vegetable broth and stir until well combined. Simmer on low heat for 30 minutes, stirring from time to time, until the gumbo has thickened.
• Season with salt to taste. Then, add the meatballs and stir to incorporate.
• Serve over rice and garnish with parsley.
• Enjoy!

QUICK SHRIMP GUMBO

Steps:

• In a large saucepan, saute onion and garlic in oil for 2 minutes or until crisp-tender. Stir in sausage; cook and stir for 2 minutes or until sausage begins to brown. Add green pepper; cook and stir for 2 minutes or until crisp-tender. Stir in the tomatoes, broth, seasonings and hot pepper sauce. Bring to a boil. , Cook, uncovered, for 2 minutes or until heated through. Stir in shrimp. Cook 3-4 minutes longer or until shrimp turn pink. Stir in rice. Remove from the heat. , Cover and let stand for 5 minutes or until rice is tender. Discard bay leaf. Serve with lemon slices if desired.