Vegetarian Gumbo

Because... Vegetarians need options, too.
My whole family was raised vegetarian. From my great grands down to my generation.

Some of us rebelled (unashamedly raises both hands), while others stayed on program. 

Since my strictly vegetarian mom shared the holidays with us (and a Christmas eve gumbo party was on the itinerary) I combined a few Pinterest recipes to make my own version of vegetarian gumbo so she could partake as well.

It was really quick and easy to make, and freezes very well. If you plan on freezing the gumbo, my suggestion is to keep the rice separate and make a fresh batch every time.


Serves 10

  • 2 teaspoons canola oil
  • 16 ounces vegetarian sausage links, spicy or Cajun flavored, cut into 1 inch slices
  • 1 small onion, diced
  • 4 garlic cloves, minced
  • 1 teaspoon Cajun seasoning
  • 2 Tablespoons all-purpose flour
  • 28 ounce can diced tomatoes*
  • 15 ounce can red kidney beans, drained and rinsed** (optional)
  • 32 ounces vegetable broth
  • 2 1/2 Cups frozen chopped okra
  • 3/4 instant brown rice
  • Hot sauce to taste

*I used tomatoes that were blended with celery and green bell peppers. Regular diced tomatoes are fine.
**I used one 8 ounce package of MorningStar Farms® Hot & Spicy Veggie Sausage Patties broken into 1 inch pieces with one 15 ounce can of red kidney beans. 


Heat oil over medium heat in large pot until warm. Add vegetarian sausage and onion to pot and cook, stirring often, until onion is translucent (about 2-3 minutes). 

Add garlic and Cajun seasoning and cook for about 30 seconds, stirring often.

Add flour and stir to coat the veggies. Cook for about 1 minute or until the flour browns.

Add tomatoes and cook for about 2 minutes, stirring occasionally, until they release their juices.

Stir in kidney beans and broth, cover the pot and increase the heat to high. Bring the gumbo to a boil.

Add the okra and rice; reduce the heat to a simmer for about 10 minutes or until rice is cooked***

Cover and refrigerate for up to 3 days or freeze for up to 3 months.

***If you plan on freezing the vegetarian gumbo, make the rice as needed; separately. 

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