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Vegetarian Okra and Bean Gumbo Recipe

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4 from 7 reviews

This hearty and flavorful Vegetarian Gumbo with Okra is a comforting dish inspired by classic Southern gumbo, but completely plant-based. Made with a rich peanut butter-colored roux, fresh vegetables, smoky spices, and tender kidney beans, this gumbo simmers to perfection with cauliflower and okra. It’s perfect served over rice or with cornbread, delivering a robust, spicy, and deeply satisfying meal that’s vegan and gluten-friendly.

  • Total Time: 1 hour 30 minutes
  • Yield: 6 servings

Ingredients

Roux and Flavor Base

  • 4 tablespoons (57 grams) Unsalted Butter (use plant butter for dairy free/vegan)
  • 1/4 cup (40 grams) All Purpose Flour
  • 3/4 cup (100 grams) Yellow Onion, diced medium (about 1/2 a large onion)
  • 3/4 cup (100 grams) Celery, sliced thin (about 2 ribs)
  • 1 1/4 cups (155 grams) Green Bell Pepper, diced small (about 1 large bell pepper)
  • 1 1/2 tablespoons Tomato Paste
  • 2 tablespoons Minced Garlic (about 4 plump cloves)

Vegetables and Beans

  • 2 1/2 cups (10 ounces / 283 grams) Sliced Frozen Okra (about one small bag)
  • 1 can (411 grams) Fire Roasted Tomatoes
  • 2 cans (425 grams each) Cooked Kidney Beans, rinsed and drained
  • 3 cups (300 grams) Cauliflower Florets, cut into chunky bite size pieces (about one 3/4 pound head)

Spices and Seasonings

  • 1/8 teaspoon Cayenne Pepper
  • 3/4 teaspoon Ground Black Pepper
  • 1 1/8 teaspoons Fine Sea Salt, plus more to taste
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Dried Oregano
  • 3 teaspoons Smoky Paprika
  • 1 1/4 teaspoons Liquid Smoke
  • 1 teaspoon Tabasco, plus more to taste
  • 2 Bay Leaves
  • 2 teaspoons Apple Cider Vinegar

Optional Garnishes

  • Fresh Chopped Parsley
  • Sliced Green Onions

Instructions

  1. Make the Roux: In a large 7-quart Dutch oven or heavy-bottom soup pot, melt the butter over medium heat. Once melted, sprinkle in the flour and cook on medium while whisking often for 2-3 minutes until it turns lightly golden. Reduce heat to medium-low or low and continue whisking frequently for another 10-13 minutes until the roux reaches a peanut butter color and thin consistency, smelling nutty. Take care to avoid burning by adjusting heat as needed.
  2. Cook the Vegetables: Add diced onions, celery, and bell pepper to the roux. Stir well to coat the veggies and cook on medium heat for 7-8 minutes until fragrant and slightly softened, stirring occasionally with a wooden spoon.
  3. Add Tomato Paste, Garlic, and Okra: Stir in tomato paste, coating the vegetables and cook for about 3 minutes. Then add minced garlic and thawed frozen okra, cooking for another 2 minutes until the garlic releases its aroma and the okra is thawed.
  4. Incorporate Spices: Add cayenne pepper, black pepper, salt, thyme, oregano, and smoky paprika. Stir constantly to evenly distribute the spices among the vegetables, cooking for about 1 minute.
  5. Add Main Ingredients and Simmer: Pour in fire roasted tomatoes, kidney beans, cauliflower florets, and low sodium vegetable broth. Add liquid smoke, Tabasco, and two bay leaves. Stir gently but thoroughly to combine. Bring gumbo to a heavy simmer, cover with lid, reduce heat to medium-low, and cook for 25 minutes, stirring occasionally to prevent sticking. Remove lid and simmer uncovered for an additional 5-10 minutes to thicken the stew slightly. The cauliflower and okra should be tender and gumbo fragrant when done. Stir in apple cider vinegar and adjust salt to taste.
  6. Serve: Serve gumbo hot with rice or cornbread, such as Jalapeno Cheddar Skillet Cornbread. Garnish optionally with fresh chopped parsley and/or sliced green onions. Tabasco sauce can be offered on the side for extra heat.
  7. Storage: Store leftovers in a lidded container in the refrigerator for up to three days or freeze for up to two weeks. Thaw frozen gumbo overnight in the fridge and gently reheat on stovetop or microwave.

Notes

  • Use plant-based butter to make this recipe fully vegan and dairy free.
  • The roux is key to flavor and texture – cook it low and slow to a peanut butter color without burning.
  • Frozen okra should be thawed slightly in the pot; do not overcook as it can become mushy.
  • Adjust cayenne pepper and Tabasco to taste for desired spice level.
  • This gumbo is excellent served over rice or with cornbread for a true Southern experience.
  • Leftovers reheat well and flavors deepen after resting.
  • To make gluten-free, substitute the all-purpose flour with a gluten-free flour blend suitable for roux.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Soup/Stew
  • Method: Stovetop
  • Cuisine: Southern American
  • Diet: Vegan

Find it online: https://dishiary.com/vegetarian-okra-and-bean-gumbo-recipe/