Vegetarian Gumbo
Updated May 7, 2021
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1(10- to 16-ounce) bag frozen sliced okra
- Kosher salt and black pepper
- 5tablespoons unsalted butter or vegetable oil
- ¼cup all-purpose flour
- 1tablespoon extra-virgin olive oil
- 1yellow onion, diced
- 2celery ribs, thinly sliced
- ½green bell pepper, diced
- 3garlic cloves, minced
- 1teaspoon Creole seasoning, plus more to taste
- 1teaspoon Old Bay seasoning
- 1(14-ounce) can diced tomatoes with their juices
- 3cups vegetable or chicken stock, plus more as needed
- ½cup red lentils
- 1tablespoon hot sauce, plus more to taste
- 2teaspoons liquid smoke (optional)
- Cooked white rice or quinoa, for serving
Nutritional analysis per serving (4 servings)
458 calories; 21 grams fat; 10 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 55 grams carbohydrates; 9 grams dietary fiber; 9 grams sugars; 16 grams protein; 1252 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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 ¼ teaspoon salt and ¼ teaspoon pepper. Roast, until cooked through and just starting to brown, about 15 to 20 minutes.
- Step 2
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.)
- Step 3
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.
- Step 4
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.)
- Step 5
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.
Private Notes
Comments
Better than Bullion makes a "No-Chicken" base that tastes like chicken stock but is vegetarian and delish.
Chicken stock in vegetarian gumbo is an interesting option imo
I make a vegan gumbo using Beyond Meat sausages and spicy tofu, and pretty much everything else the same as regular gumbo. Tastes amazing.
I've made this recipe several times, both vegetarian and vegan, and it's pretty easy and very delicious. I do think the roux works better with butter or vegan butter than with oil. For seasoning, I use 2 teaspoons of Creole seasoning, 1 teaspoon of smoked paprika (instead of Old Bay), and a hefty dash of Louisiana hot sauce. It's really great with a sprinkle of nooch/nutritional yeast on top.
Really good! I made this "as is" using 1 pound of okra. I was expecting it to be a fine version for a vegetarian night. Instead it was amazingly delicious. I grew up in the south and view gumbo recipes as very personal. There are strong and often opposing points of view: okra or no okra (how can this be when the word gumbo derives from the African word meaning okra?), seafood or no seafood, or if seafood then no chicken, etc. I recommend a longer, wider view just as with pizza, barbeque ribs or paella. There are many fine versions, and this lentil version is an excellent adaptation. I agree with those who eschew Old Bay for traditional gumbo. Here, however, I found it suggested seafood when there was none. So it worked. For 40 years, I have been making the same gumbo recipe that I grew up eating. It will still stand as my traditional recipe. I also will make this variation again when I want a vegetarian version. I agree with those who recommended taking the roux darker.
As with red beans and rice, I prefer my gumbo over brown rice