Food & Cooking Recipes Lunch Recipes Vegetarian Gumbo Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 16, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 1 hrs 15 mins Servings: 4 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). Ingredients 2 tablespoons safflower oil 2 tablespoons unbleached all-purpose flour 1 small onion, cut into ¼-inch pieces (1 ½ cups) 2 celery stalks, cut into ¼-inch pieces (1 cup) 1 orange or red bell pepper, cut into ½-inch pieces (1 cup) Kosher salt 1 can (14 ounces) diced tomatoes, drained 1 ½ teaspoons Creole seasoning, such as Tony Chachere's 4 cups vegetable broth 8 ounces okra, cut into ¼-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 Directions 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. Sidney Bensimon Rate it Print