This flavorful vegan dinner is a veggie version of the Louisiana classic. It's chock-full of butternut squash, tomatoes, poblano peppers and okra, to name just a few. This vegetarian gumbo is a quick dinner packed with flavor and spice that's done in only 30 minutes. To make it a meal, serve it with cornbread drizzled with olive oil.

Robin Bashinsky
Source:, December 2019


Recipe Summary

30 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Whisk flour and oil in a 7-quart pot. Cook over medium heat, stirring frequently, until the mixture is deeply browned (the color of milk chocolate), 10 to 12 minutes. Add squash, onions, poblanos and celery; cook, stirring occasionally, until the vegetables are well coated and warmed through, about 5 minutes. Stir in broth, crushed tomatoes and salt; bring the mixture to a boil over high heat. Stir in okra; reduce heat to medium-high and simmer for 5 minutes. Stir in zucchini and beans; simmer until the squash is tender, about 5 minutes. Stir in hot sauce, vinegar and pepper. Serve over rice.


Nutrition Facts

322 calories; protein 8.8g 18% DV; carbohydrates 52.6g 17% DV; exchange other carbs 3.5; dietary fiber 10.4g 42% DV; sugars 8.7g; fat 9.3g 14% DV; saturated fat 1.4g 7% DV; vitamin a iu 5588.9IU 112% DV; vitamin c 70.6mg 118% DV; folate 89.3mcg 22% DV; calcium 137.3mg 14% DV; iron 3.2mg 18% DV; magnesium 104.8mg 37% DV; potassium 857.1mg 24% DV; sodium 639.5mg 26% DV; thiamin 0.8mg 80% DV.