This vegetarian gumbo recipe is packed with nourishing veggies, protein-rich chickpeas, and savory spices. It is an ideal plant-based dish for a satisfying meal that will keep you full and energized.
Why You Will Love This Recipe
- Hearty and nutritious
- Loaded with fiber, protein, and vitamins
- Bursting with delectable Cajun flavors
- Suitable for vegans and gluten-free eaters
- 2 tbsp of olive oil
- 1 large onion – diced
- 3 celery stalks – diced
- 1 green bell pepper – seeds eliminated and diced
3 minced garlic cloves
_ 28 oz can of crushed tomatoes
_ 6 cups vegetable broth
2 cans chickpeas (15 oz each) drained & rinsed
1 teaspoon smoked paprika
half a teaspoon dried thyme
_ half a teaspoon dried oregano
– a quarter tsp cumin
– Optional: A few pinches cayenne pepper
– Salt and black pepper to taste
- In a large pot or Dutch oven over medium heat , warm up the olive oil.
- Add chopped onions, celery sticks,bell peppers,& garlic. Cook until softened (about 5 minutes).
- Add in canned tomatoes,chickpeas& vegetable broth.Stir together till mixed well.
- Stir in smoked paprika,dried thyme,dried oregano,cumin,and optional cayenne if using.Season with salt & black pepper; bring to boil then lower heat by reducing to simmer.Let it cook down for around thirty minutes until beans become tender enough.
- Serve hot on its own or over rice topped fresh herbs such as parsley,sliced scallions.
Cooking Time And Temperature Guidelines
- Cooking time: Approximately 40 minutes
- Cooking temperature: Medium heat
- For a richer flavor, roast the diced vegetables in your oven before adding them to the pot.
- To save cooking time, use canned chickpeas instead of cooking them from scratch.
Feel free to tweak the seasoning according to personal preference; add more cayenne for heat or smoked paprika for a smoky taste.
- When using canned tomatoes,taste test at the end and you may need a pinch of sugar (probably optional).
- If you are sensitive to spicy food, omitting cayenne would not significantly reflect on flavors or taste.
Recommended Tools To Make This Recipe
Large Pot with lid,Dutch Oven,Ladle
This vegetarian gumbo recipe is perfect for anyone looking for an appetizing plant-based meal that does not compromise on flavor. The combination of veggies,chickpeas and spices creates an irresistible Cajun-inspired dish that is sure to please any palate.
Can I use canned tomatoes instead of fresh tomatoes?
Yes, you can use canned tomatoes to make this vegetarian gumbo recipe if you don’t have fresh ones on hand. Use one 28-ounce can of diced or crushed tomatoes and reduce the amount of vegetable broth accordingly.
How do I adjust the spiciness level in this recipe?
This vegetarian gumbo recipe has some heat from cayenne pepper and hot sauce, but you can always adjust the spice level to your liking. If you prefer a milder flavor, omit or reduce the cayenne pepper and decrease the amount of hot sauce used. On the other hand, if you like it spicy, add more cayenne pepper or hot sauce.
Can I freeze leftover gumbo for future meals?
Yes! This vegetarian gumbo recipe is great for meal prep and freezes well for up to three months in an airtight container or freezer-safe bag. Simply let it cool completely before transferring it into individual portions or as one big batch into a container that is labeled with date and name so that they are easy to identify when frozen. To reheat, thaw overnight in the refrigerator then reheated gently over low heat until warmed through while stirring occasionally so that it doesn’t stick to pan’s bottom. You may need to add additional water/broth while reheating as necessary depending on how thick/thin your original version was