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Vegetarian Gumbo with Red Beans and Okra

  • Author: a Couple Cooks
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6 to 8 1x


Packed with red beans and okra, this easy vegetarian gumbo recipe brings New Orleans to your kitchen. With a few swaps, this recipe can be made vegan.


  • 2 green peppers
  • 2 medium onions
  • 3 stalks celery
  • 4 cups chopped tomatoes
  • 4 cups okra
  • 2 15-oz cans red kidney beans
  • 2 cups frozen corn
  • 2 tablespoons Worcestershire sauce (or vegan Worcestershire or this substitute)
  • 3 tablespoons Tabasco sauce
  • 1 teaspoon dried thyme
  • 2 teaspoons kosher salt
  • 2 cups water
  • 2 cups vegetable broth
  • 6 tablespoons vegetable oil
  • 6 tablespoons flour
  • Rice (for serving)


  1. Prepare the rice according to the package instructions or use our Instant Pot method.
  2. Dice 2 green peppers, 2 onions, and 3 stalks of celery and place them in a bowl. Chop 4 cups tomatoes and 4 cups okra. Add them to a second bowl with 2 cans of red kidney beans and 2 cups frozen corn.
  3. In a third bowl add 2 tablespoons Worcestershire sauce, 3 tablespoons Tabasco sauce, 1 teaspoon thyme, 2 teaspoons kosher salt, 2 cups of water and 2 cups of vegetable broth.
  4. In a large pot, heat 6 tablespoons of vegetable oil over medium heat. When the oil is warmed, add 6 tablespoons flour and start stirring. Stir the roux constantly for about 10 minutes, until the color has changed from white, to beige, to dark brown, and the smell is nutty.
  5. When the roux is ready, add Bowl #1 with the peppers, onion and celery. Stir and sauté until the veggies are tender.
  6. Add Bowl #2 and Bowl #3 with the remainder of the ingredients. Lower the heat to a simmer and let the flavors meld for 15 to 20 minutes. Serve over rice and add more Tabasco sauce to taste.


To make this recipe vegan, omit the Worcestershire sauce.

  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Keywords: vegetarian gumbo