Vegetarian Gumbo

No one will miss the meat in this vegetarian gumbo recipe. Just like traditional meat or seafood gumbo, this one starts with cooking a roux until it’s dark golden brown; it will add delicious depth and flavor to the finished dish and should not be rushed. We include the usual aromatics, onion, celery, and bell pepper, which are known as the holy trinity in New Orleans cooking. Then simmer vegetables like okra, yellow squash, and diced tomatoes in vegetable stock until tender. Creole seasoning adds salt and spice, while a sprinkling of sliced scallions contributes a touch of freshness and crunch. Serve this satisfying stew over rice or alongside cornbread (or both!) for a hearty, meatless meal everyone will enjoy.

Why Roux Is Vital for Gumbo

A roux, a cooked mixture of flour and fat, is a key component of gravies, creamy sauces like béchamel and mornay, stews, chowders, and—of course—gumbo. A roux cooked for a short amount of time (a white or blond roux) is primarily used to thicken liquids such as gravy and chowder.

But when it comes to gumbo, the goal is a darker roux, anywhere from the butterscotch hue called for in this recipe to a deep, chocolatey brown. Dark rouxs have less thickening power—the longer they're cooked, the more their starch chains will break down—but they gain a complex, intensely nutty flavor that's crucial to gumbo and many other Creole and Cajun recipes.