Best 3 Vegetarian Louisiana Gumbo Recipes

Venture into the vibrant realm of Louisiana cuisine with our tantalizing Vegetarian Louisiana Gumbo. This delectable dish captures the essence of the Bayou State, merging bold flavors and fresh ingredients into a symphony of taste. Our diverse collection of recipes caters to every palate, offering a range of options for vegetarians, vegans, and those seeking a hearty, meatless meal. Embark on a culinary journey as we explore the depths of this iconic Southern dish, brimming with the flavors of the bayou.

Indulge in our Classic Vegetarian Gumbo, a symphony of vegetables, aromatic spices, and rich broth, simmered to perfection. Experience the hearty goodness of our Vegan Gumbo, where plant-based proteins take center stage, delivering a satisfying and flavorful experience. For a lighter and equally delicious option, try our Easy Vegetarian Gumbo, a delightful blend of fresh vegetables, herbs, and a flavorful broth that comes together effortlessly.

Craving a taste of the sea without the seafood? Our Vegetarian Creole Gumbo tantalizes with its medley of okra, tomatoes, and bell peppers, all enveloped in a rich and savory broth. For a truly unique twist, our Vegetarian Gumbo with Sweet Potatoes introduces a subtle sweetness and vibrant color, creating a dish that is both visually appealing and bursting with flavor.

And if you're short on time, our Instant Pot Vegetarian Gumbo offers a quick and convenient option, delivering the same bold flavors in a fraction of the time. Dive into the vibrant world of Louisiana cooking and let the flavors of our Vegetarian Louisiana Gumbo transport you to the heart of the Bayou.

Here are our top 3 tried and tested recipes!

VEGETARIAN GUMBO

Vegetarian Gumbo image

This flavorful vegan dinner is a veggie version of the Louisiana classic. It's chock-full of butternut squash, tomatoes, poblano peppers and okra, to name just a few. This vegetarian gumbo is a quick dinner packed with flavor and spice that's done in only 30 minutes. To make it a meal, serve it with cornbread drizzled with olive oil.

Provided by Robin Bashinsky

Categories Healthy Butternut Squash Recipes

Time 30m

Number Of Ingredients 16

Ingredients

½ cup all-purpose flour
⅓ cup extra-virgin olive oil
1 small butternut squash, peeled, seeded and cubed (3/4- to 1-inch)
2 cups chopped yellow onions
2 cups chopped poblano peppers
1 cup chopped celery
8 cups low-sodium vegetable broth
1 (28 ounce) can whole plum tomatoes, drained and crushed
1 ¾ teaspoons salt
3 cups fresh okra, trimmed and sliced (3/4-inch)
3 cups chopped zucchini
2 (15 ounce) cans no-salt-added pinto beans, rinsed
2 tablespoons hot sauce
1 tablespoon red-wine vinegar
½ teaspoon ground pepper
4 cups cooked brown rice, warmed

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.

Nutrition Facts : Calories 321.9 calories, Carbohydrate 52.6 g, Fat 9.3 g, Fiber 10.4 g, Protein 8.8 g, SaturatedFat 1.4 g, Sodium 639.5 mg, Sugar 8.7 g

VEGETARIAN LOUISIANA GUMBO

Vegetarian Louisiana Gumbo image

Taken from Vegetarian Times, March 2003. Since this was first posted, we have made this and found it to be delicious! We didn't have as much okra as the recipe called for, but would recommed using the entire amount suggested as it is an important ingredient. We hope you enjoy it!!!

Provided by Dominick and Amanda

Categories Gumbo

Time 35m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil
1 tablespoon instant minced garlic (not flakes)
2 tablespoons unbleached all-purpose flour
1 cup vegetable broth (or vegetarian chicken broth if you can find it)
1 teaspoon vegetarian worcestershire sauce
5 garlic cloves, minced
1 1/2 cups red onions, chopped
1 large green bell pepper, chopped
12 ounces fresh okra, sliced
1 (11 1/4 ounce) package vegetarian sausage links, cut into 1/2-inch long slices
1 (8 ounce) package chicken seitan strips
1/3 cup dry sherry
2 (14 1/2 ounce) cans stewed tomatoes
1 cup vegetable broth (or vegetarian chicken broth)
1 teaspoon dried thyme
1 teaspoon dried coriander
1/2 teaspoon hot pepper sauce (or more if you like it spicy)

Steps:

To make Roux: In medium-sized, heavy-gauge saucepan, heat oil and garlic over medium heat, about 1 minute. Avoid browning garlic. Whisk in flour and increase heat to medium-high. Whisk continuously, and when paste begins to darken, add broth and Worcestershire sauce. Continue to whisk as roux thickens, about 5 minutes. Remove from heat and set aside.
To make Gumbo: Spray 5-quart saucepan with nonstick cooking spray or wipe down with olive oil. Heat saucepan over medium-high heat and add garlic, onion, and pepper. Sauté 3 minutes, and add okra. Cook 5 minutes, and add vegetarian links and seitan. Cook mixture 8 minutes, stirring often. Add sherry.
Add ¾ cup broth to pan. Place tomatoes in food processor, and pulse to chop coarsely. Add tomatoes to broth. Whisk remaining ¼ cup broth into roux, and stir mixture into gumbo. Add thyme, coriander, and hot pepper sauce. Reduce heat to low. Cook for 10 minutes. Remove from heat, and serve.

Nutrition Facts : Calories 140.8, Fat 3.7, SaturatedFat 0.5, Sodium 261.2, Carbohydrate 17.5, Fiber 3.4, Sugar 7.6, Protein 2.7

VEGETARIAN GUMBO

Vegetarian Gumbo image

No one will miss the meat in this satisfying stew (it's also vegan!). It starts with a roux and the holy trinity of onion, celery, and bell pepper, then calls for both fresh ingredients (okra and yellow squash) and canned (tomatoes and black-eyed peas).

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Time 1h15m

Number Of Ingredients 13

Ingredients

2 tablespoons safflower oil
2 tablespoons unbleached all-purpose flour
1 small onion, cut into 1/4-inch pieces (1 1/2 cups)
2 celery stalks, cut into 1/4-inch pieces (1 cup)
1 orange or red bell pepper, cut into 1/2-inch pieces (1 cup)
Kosher salt
1 can (14 ounces) diced tomatoes, drained
1 1/2 teaspoons Creole seasoning, such as Tony Chachere's
4 cups vegetable broth
8 ounces okra, cut into 1/4-inch rounds (2 cups)
1 yellow squash, quartered lengthwise and chopped (2 cups)
1 can (14 ounces) black-eyed peas, rinsed and drained
Steamed white rice and sliced scallions, for serving

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.

Tips:

Use a good quality vegetable broth. This is the base of your gumbo, so make sure it's flavorful. You can use store-bought broth or make your own.
Don't be afraid to experiment with different vegetables. You can use any combination of vegetables you like, so get creative! Some popular choices include okra, bell peppers, onions, celery, and tomatoes.
Cook the vegetables until they are tender but still have a little bit of crunch. You don't want them to be mushy.
Use a good quality roux. This is what will thicken your gumbo, so make sure it's smooth and flavorful. You can use store-bought roux or make your own.
Add the roux to the gumbo slowly, whisking constantly. This will prevent the roux from clumping.
Bring the gumbo to a boil, then reduce the heat to low and simmer for at least 30 minutes. This will allow the flavors to meld and the gumbo to thicken.
Serve the gumbo over rice. This is the traditional way to serve gumbo, and it's the best way to enjoy all of the delicious flavors.

Conclusion:

Vegetarian Louisiana gumbo is a delicious and hearty dish that is perfect for a cold winter day. It's also a great way to use up leftover vegetables. With a few simple ingredients and a little bit of time, you can make a delicious gumbo that the whole family will love.