Vegetarian Gumbo

Prep Time:
25 mins
Total Time:
1 hrs 15 mins

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).


  • 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


  1. 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.

  2. 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.

  3. 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.

    vegetarian gumbo
    Sidney Bensimon
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