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Fast and Easy Meatless Vegetable Gumbo Recipe

Meatless Monday Meets Mardi Gras With Vegetable Gumbo

Don't let today be just another dreary start to the week; add some excitement to your evening by making a festive meal this meatless Monday that shows your Mardi Gras spirit but also gets you out of the kitchen in under 45 minutes.

Classic gumbo is heavy on the meat and calls for a generous amount of time — something that's unheard of on a weekday evening. However, you can simplify what goes into your pot without sacrificing too much flavor.

The key is to start with a roux, add in that holy trinity of green bells, celery, and onions for characteristic New Orleans flavor, and season generously with hot paprika and Tabasco (or Crystal, if you favor it) for a smoky, spicy finish. Ready to hop on board? The gumbo train takes off right here.

Vegetable Gumbo

Vegetable Gumbo

Fast and Easy Meatless Vegetable Gumbo Recipe 2011-02-23 14:59:53

Ingredients

  1. 3 tablespoons vegetable oil
  2. 3 tablespoons all-purpose flour
  3. 1 small onion, chopped
  4. 1 green bell pepper, chopped
  5. 2 stalks celery, chopped
  6. 3 cloves garlic, chopped
  7. Kosher salt and freshly ground pepper
  8. 1 tablespoon soy sauce or Worcestershire sauce
  9. 1 teaspoon smoked paprika (preferably hot)
  10. 2 cups low-sodium vegetable broth
  11. 1 pound kale or Swiss chard, stemmed and chopped
  12. 1 10-ounce package frozen black-eyed peas
  13. Brown rice, for serving (optional)

Directions

  1. Heat the vegetable oil in a large pot over medium-high heat. Add the flour and cook, stirring, until golden, about 3 minutes. Add the onion, bell pepper, celery, garlic, 3 tablespoons water, and 1/4 teaspoon each salt and pepper. Reduce the heat to medium, cover and cook, stirring occasionally, until the vegetables soften, about 8 minutes.
  2. Add the soy sauce and paprika and cook, stirring, 30 seconds. Stir in the vegetable broth, scraping up any browned bits from the bottom of the pot, then cover and bring to a boil.
  3. Add the greens and black-eyed peas to the pot. Reduce the heat, cover and simmer, stirring occasionally, until tender, about 15 minutes. Season with salt and pepper. Serve with the rice, if desired.

Serves 4.

Nutritional information per serving: Calories 249; Fat 12 g (Saturated 1 g); Cholesterol 0 mg; Sodium 530 mg; Carbohydrate 32 g; Fiber 6 g; Protein 9 g


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danakscully64 danakscully64 5 years
Mandas, the recipe says "1 tablespoon soy sauce or Worcestershire sauce." You don't have to use Worcestershire, plus there are numerous vegan ones on the market. I have one, it's in a blue bottle (can't remember the name).
VeggieLove726 VeggieLove726 5 years
I do like gumbo and I do like vegan
Mandas Mandas 5 years
This is tagged "vegan," but it's only vegan if you omit the Worcestershire sauce.
Susannah-Chen Susannah-Chen 6 years
Congrats, Dana!!
danakscully64 danakscully64 6 years
I finally got diamond status, woo-hoo!!!
danakscully64 danakscully64 6 years
Preview from her site: http://www.theppk.com/books/appetite-for-reduction/
danakscully64 danakscully64 6 years
If you're looking for healthy, meat free recipes, I HIGHLY recommend Appetite for Reduction by Isa Moskowitz. So far I've made the Caribbean Curry Black Eyed Peas with Plantains, Jerk Asparagus, and Hottie Black-Eyed Peas and Greens. All 3 were delicious!
É-clair É-clair 6 years
Looks yummy! I need to try Meatless Monday.
Susannah-Chen Susannah-Chen 6 years
Thanks Susi! It is super healthy, a nice perk. And it's surprisingly flavorful, too!
Susi-May Susi-May 6 years
Looks tasty and healthy! I am going to have to try this.
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