Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Source: EatingWell.com, 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

2 cups soup & about 1/2 cup rice each
322 calories; protein 8.8g; carbohydrates 52.6g; dietary fiber 10.4g; sugars 8.7g; fat 9.3g; saturated fat 1.4g; vitamin a iu 5588.9IU; vitamin c 70.6mg; folate 89.3mcg; calcium 137.3mg; iron 3.2mg; magnesium 104.8mg; potassium 857.1mg; sodium 639.5mg; thiamin 0.8mg.

2 1/2 starch, 2 vegetable, 1 1/2 fat, 1/2 lean protein