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; 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.

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
This isn't the gumbo I grew up eating in Louisiana but it's delicious! Read More
Rating: 5 stars
Great veggies gumbo! I tend to find with all gumbo that I have to season it up at the end (way better to be safe then being over seasoned) so I did end up doubling the red wine vinegar hot sauce adding cayenne and more sat/ pepper. I also added a green bell pepper along with the poblano. My spouse and I really enjoyed it and will enjoy the leftovers. To make this gf I subed cornstarch for flour and also coconut oil for whatever oil was recommended. I have done this everytime I make a roux and have never had a problem. Read More