Weekend project · 45 min +

Veggie Okra Gumbo

Name: Veggie Okra Gumbo
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Ingredients: 1 can (drained) Kidney beans; ½ cup vegetable oil; ½ cup all-purpose flour; 1 large red onion; 1 medium sweet potato, diced; 2 whole bell pepper, diced; 2 stalks celery, or 1 fennel bulb, diced; 1 whole jalapeño, minced; 1 whole apple, diced; 4 cloves garlic, minced; 2 cups okra, sliced, fresh or frozen; 2 bay leaf leaves; 1 tsp dried thyme; 1 tsp smoked paprika; ½ tsp cayenne pepper, optional; 1 tsp cajun seasoning, or to taste; 1 tsp salt, to taste; ½ tsp black pepper, to taste; 6 cups vegetable broth; 1 can (14.5 oz) crushed tomatoes, diced tomatoes; 3 cups cooked rice, white or brown; 2 whole green onions, chopped; ¼ cup fresh parsley, chopped; 2 tsp hot sauce

Gumbo starts with a slow, patient roux that gives the pot its nutty depth. Okra thickens it while beans make it hearty enough to serve over rice.

Rose Namajunes’s pick · two-time ufc strawweight champion · 5 months plant-based

@rosenamajunas

Hands-on: 45 min
Hands-off: 40 min
Total: 1 hr 25
Dishes: 2

11gprotein511cal74gcarbs20gfatper serving · $2.24

Print Jump to recipe

Skill Meal-prep friendlystove

Ingredients

Servings

Prep: Hearty and meaty in chili and stews.

Roux

Vegetables

Seasoning

Broth

To serve

Equipment

Large skillet
Large pot
Chef's knife
Cutting board
Whisk
Spatula or wooden spoon
Measuring cups and spoons

Method

1
Cook the rice for serving according to the package so it's ready when the gumbo is.
2
Dice the onion, sweet potato, bell peppers, celery and apple. Mince the jalapeño and garlic.
3
Heat the oil in a heavy-bottomed pot over medium-low heat. Whisk in the flour and stir constantly for 20 to 35 minutes, until the roux is deep brown like milk chocolate. Don't let it burn.
4
Stir in the onion, sweet potato, bell pepper, celery, jalapeño and apple. Cook for 5 to 7 minutes, then add the garlic and cook 1 more minute.
5
Stir in the bay leaves, thyme, smoked paprika, cayenne and Cajun seasoning.
6
Pour in the broth slowly while stirring so the roux dissolves. Add the tomatoes and bring to a gentle simmer.
7
Add the okra and kidney beans. Simmer uncovered on low for 30 to 40 minutes, stirring now and then, until thick.
8
Remove the bay leaves. Taste and adjust with salt, pepper or more Cajun seasoning.
9
Spoon the gumbo over rice. Top with green onions, parsley and hot sauce.

Good to know

Keep stirring the roux and lower the heat if you see dark specks. A burnt roux can't be saved.
The gumbo thickens as it sits, so thin with a splash of broth when reheating.

Nutrition

per serving

Calories: 511
Protein: 11g
Carbs: 74g
Fat: 20g
Fiber: 10g
Sodium: 1260mg

Contains glutenSoy-freePeanut-freeTree nut-free

Calculated from ingredient reference data. Brand labels vary.

Reviews

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Veggie Okra Gumbo

Gumbo starts with a slow, patient roux that gives the pot its nutty depth. Okra thickens it while beans make it hearty enough to serve over rice.

Rose Namajunes’s pick · two-time ufc strawweight champion · 5 months plant-based

@rosenamajunas

Hands-on: 45 min
Hands-off: 40 min
Total: 1 hr 25
Dishes: 2

11gprotein511cal74gcarbs20gfatper serving · $2.24

Print Jump to recipe

Skill Meal-prep friendlystove

Ingredients

Servings

Prep: Hearty and meaty in chili and stews.

Roux

Vegetables

Seasoning

Broth

To serve

Equipment

Large skillet
Large pot
Chef's knife
Cutting board
Whisk
Spatula or wooden spoon
Measuring cups and spoons

Method

1
Cook the rice for serving according to the package so it's ready when the gumbo is.
2
Dice the onion, sweet potato, bell peppers, celery and apple. Mince the jalapeño and garlic.
3
Heat the oil in a heavy-bottomed pot over medium-low heat. Whisk in the flour and stir constantly for 20 to 35 minutes, until the roux is deep brown like milk chocolate. Don't let it burn.
4
Stir in the onion, sweet potato, bell pepper, celery, jalapeño and apple. Cook for 5 to 7 minutes, then add the garlic and cook 1 more minute.
5
Stir in the bay leaves, thyme, smoked paprika, cayenne and Cajun seasoning.
6
Pour in the broth slowly while stirring so the roux dissolves. Add the tomatoes and bring to a gentle simmer.
7
Add the okra and kidney beans. Simmer uncovered on low for 30 to 40 minutes, stirring now and then, until thick.
8
Remove the bay leaves. Taste and adjust with salt, pepper or more Cajun seasoning.
9
Spoon the gumbo over rice. Top with green onions, parsley and hot sauce.

Good to know

Keep stirring the roux and lower the heat if you see dark specks. A burnt roux can't be saved.
The gumbo thickens as it sits, so thin with a splash of broth when reheating.

Nutrition

per serving

Calories: 511
Protein: 11g
Carbs: 74g
Fat: 20g
Fiber: 10g
Sodium: 1260mg

Contains glutenSoy-freePeanut-freeTree nut-free

Calculated from ingredient reference data. Brand labels vary.

Reviews

No reviews yet

Made this one? Sign in to rate and review it.Sign in

Keep going

Everything in the PBB app is free to use.

Veggie Okra Gumbo

Method

Nutrition

No reviews yet

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Everything in the PBB app is free to use.

Veggie Okra Gumbo

Method

Nutrition

No reviews yet

More like this

Glazed Lentil and Walnut Loaf

Lissa's Raw Falafel Burgers

Louisiana Vegan Gumbo

Lentil and Mushroom Bolognese

Joshuas' Cashew Coconut Curry Wrap

The Big Crunchy Chickpea Salad