Vegetarian Gumbo Recipe: 6 Tips for Making Vegetarian Gumbo

Gumbo is a thick, flavorful stew that’s among the most significant dishes of the African diaspora. While it originated in southern Louisiana, gumbo’s roots are in West African cuisine, with influence from Choctaw Native American and French culinary traditions. Alongside jambalaya, it is among the most iconic New Orleans foods. (Learn about the differences between gumbo vs. jambalaya.)

Most gumbo recipes feature meat, sausages, or seafood, but making this beloved dish vegetarian is just a matter of highlighting its leafy greens and vegetables, like in meatless gumbo z’herbes, traditionally enjoyed during Lent. Adding in mushrooms and beans—though not traditional—will also add heft and flavor.

Whether plant-based or omnivorous, almost all gumbos feature okra. In fact, the Bantu word for okra, “ki ngombo,” or “gombo” for short, is likely the origin of the Creole word “gumbo.” Most gumbos also have French-style roux to thicken the stew and have a sweetness from the Holy Trinity, a combination of chopped onion, bell pepper, and celery used to flavor a soup base.

With the number of ingredients in vegetarian gumbo, you can’t help but make a complex, layered, and stunningly flavorful dish. Here are some tips for experimenting and personalizing your stew:

1. 1. Add brawny flavors in place of the meat. Liquid smoke replaces the smokiness that the meat would add, while Worcestershire sauce brings the umami salinity. Store-bought or homemade Cajun or Creole seasoning blends, which often contain smoked paprika, will also add an unmistakable smokiness.
2. 2. Enhance the Cajun Holy Trinity. Many Cajun recipes start with a flavorful base of sautéed aromatics known as the Holy Trinity. This aromatic recipe calls for one part white onion, one part green bell pepper, and one part celery. You can also include green onions or shallots, parsley, and garlic in your Cajun Trinity—known as adding “the pope.” While not traditional, you could also sweat diced red bell pepper and jalapeño in with these aromatics to up the vegetable-forward flavor.
3. 3. Personalize your roux. For body and toasty flavor, gumbo relies on a dark roux, a mixture of flour and fat—usually butter—whisked in a saucepan on the stovetop until very dark brown, about fifteen minutes. (Most gravy recipes rely on a slightly lighter roux.) Instead of butter, you could also use ghee, or clarified butter, which will add an extra layer of nutty flavor. (Bonus: Ghee has a much higher smoke point than butter, so it can withstand high heat.)
4. 4. Try vegan recipes and preparations. Making vegan gumbo is a cinch; just make your roux with oil (such as coconut or olive oil) or vegan butter. For a gluten-free roux, swap in your favorite gluten-free flour, such as chickpea or rice flour.
5. 5. Try okra—or alternatives. Okra thickens gumbo thanks to its mucilage, a gelatinous substance that helps the seedpod retain water. If you’re not an okra fan, try filé powder instead for a Choctaw-style gumbo. Filé, made from ground, dried sassafras leaves, is also a thickening agent. And while zucchini isn’t a thickening agent, it does have a juicy, hydrating texture like okra, so it could serve as an easy-to-find stand-in.
6. 6. Choose your cooking vessel. This dish is an excellent opportunity to break out the Dutch oven. Or, cook your gumbo in a slow cooker to add a slow-simmering depth of flavor to the stew.

Serve vegetarian gumbo with these wholesome sides to add complementary and contrasting flavors and textures.

1. 1. Cornbread: Tender cornbread offers a touch of sweetness when crumbled over gumbo or dipped directly into the stew. Learn how to make it from scratch with this easy cornbread recipe.
2. 2. Corn on the cob: Sweet grilled corn brings a satisfying, umami char to the table—and a bright, fresh flavor in contrast to the slow-cooked-tasting gumbo. Learn how to make grilled corn on the cob.
3. 3. Fresh green salad: Fresh raw greens on the side will complement the hearty cooked greens in the stew and cut through the gumbo’s richness. Toss your favorite salad mix in an acidic dressing, like Chef Thomas Keller’s classic vinaigrette recipe.
4. 4. Grains: White rice is a traditional accompaniment to gumbo. Brown rice, herbed rice, farro, or quinoa are nourishing alternatives.
5. 5. Polenta: Gumbo’s flavorful, comforting, and deeply warming flavors come alive when spooned over creamy polenta. Learn how to make polenta.