Vegetarian Gumbo

Vegetarian Gumbo
 Vegetarian Gumbo |

A few years ago we hopped on a plane from The Big Apple to The Big Easy, best known for being the birthplace of jazz, bourbon street binging, and a little voodoo here and there. We had our fair share of finger lickin' fried chicken and finger pickin' cajun crustaceans, but it was the heart-warming gumbo that still sticks out in our taste catalog. Gumbo provides soul in a bowl, warms your frigid hands, and lasts throughout the work week for a quick packable meals. A soup that is literally heart-warming.



  • 1/2 onion
  • 5 garlic cloves
  • 3 stalks of celery
  • 2 carrot sticks
  • 2 sweet potatoes (one will be diced and the other will be pureed and used as a thickener)
  • dry black beans or canned
  • 1 cup of brown rice
  • 1 tablespoon paprika
  • 1 tablespoon cumin
  • 1 tablespoon mushroom seasoning
  • 1/2 teaspoon salt (more or less)
  • 1 teaspoon pepper
  • 10 cups of water


  • 1 butter (0.3 oz)
  • 1/8 cup flour


  1. Add oil and salt to pot.
  2. Sauté garlic, onion, and jalapeño until onion is translucent.
  3. Dice tomatoes and add to pot.
  4. Roughly chop carrots, celery, and one sweet potato to add to pot.
  5. Add cumin, paprika, mushroom seasoning, salt, and pepper.
  6. Put rice and beans and sauteé until mixed with other ingredients.
  7. Add roux into soup.
  8. Add water and let boil then let simmer.
  9. In another pot, boil one sweet potato and pureé to put in soup (as a thickener).
  10. Simmer until ingredients are cooked.
  11. Garnish with cilantro. (optional)


  1. In a sauce pan melt butter. 
  2. Add flour and mix until golden brown.