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Hearty Vegetarian Gumbo

There are 2 things my husband and I love: hearty soup during the winter time and recipes that provide leftovers. This vegetarian gumbo recipe provides both! We are obsessed with this recipe. When we became vegetarian, one thing we both “missed” so to speak was gumbo. So we came up with this perfect recipe that totally hits the spot! It has all the typical hearty gumbo flavors combined with a plethora of veggies and spices that makes this recipe amazing!

This recipes makes 8 servings (yes, I know that’s a lot!). It is great as leftovers. In fact, my husband and I like to double the recipe and use an over-sized soup pot just so we can make it last for a few days. The other note I want to make sure you know is that since there are a lot of ingredients, it is best to prepare all items before beginning to cook. In our pictures, we have doubled the recipe, so you will see lots of ingredients, but don’t stress! Just follow the ingredient list and directions and you’ll be golden!


Serve over rice and enjoy!
If you want to enjoy another hearty soup, check out our Tomato Basil soup recipe!



1 large white onion, chopped

1 1/2 green bell peppers, cut in small pieces

1 head of celery, cut in ½ inch pieces (approximately 8 stalks)

1 lb green beans, cut in small pieces

16 oz frozen cut okra

28 oz cans of diced tomatoes, blended

2 1/2 cups of carrots, halved and cut in small pieces

2/3 cup whole wheat flour

2 – 32 oz cartons of vegetable broth

2 Tbsp. cumin

2 Tbsp. dried oregano

2 Tbsp. paprika

1/2 tsp. cayenne pepper



1. First, prepare all the ingredients:

—Cut the onions, bell peppers, and celery and combine in a bowl.

—Blend the diced tomatoes.

—Run the frozen okra and green beans under warm water until they are defrosted.

—Dice the carrots.

—Mix the spices in a bowl (cumin, oregano, paprika, and cayenne pepper).

—Measure out the flour.


Then, on high heat, mix the flour with 4 cups of water, stirring constantly, for 5 minutes (you can add more water if it gets too thick).


Add the onion, bell pepper, and celery, and cook 5 minutes, or until vegetables are softened.


Stir in all remaining ingredients (spices, carrots, okra green beans, diced tomatoes, and vegetable broth). Bring to a boil (this make take a little while) and then reduce heat to medium-low, cover, and cook 40 minutes, or until carrots are tender.the oil in a casserole dish and sear the beef cubes over high heat until nicely browned. Season generously.

Serve over rice and enjoy!


Mix in the flour and brown sugar. Mix well and cook for 1 more minute.


Add the onion, garlic, thyme, paprika, and mushrooms, and cook for 5 more minutes.


Pour in the mustard, beef broth, and cream. Cover and bake for 3 hours. Adjust the seasoning if needed and serve.


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