1h 5m$18.92Vegetarian Gumbo
A hearty roux-based vegetarian gumbo made with vegetable broth, Cajun trinity, kidney beans, and cremini mushrooms. This one-pot dinner is rich, savory, and Cajun-inspired without meat, poultry, or seafood.
- Cuisine
- Louisiana Creole
- Energy
- 671 calories per serving
- Protein
- 14.9 g per serving
- Carbs
- 123.3 g per serving
- Fat
- 12.5 g per serving
- Sodium
- 1830 mg per serving
Shopping options
kosher salt
0.5 Teaspoon
Diamond Crystal Salt Co. Kosher Salt Flakes
0%
yellow onion, diced
1 Count
Kroger® Yellow Onion 3 lb Bag
17%
vegetable oil
0.33 Cup
Kroger® 100% Pure Vegetable Oil
8%
cremini mushrooms, sliced
12 Ounce
Kroger® Sliced Baby Bella Mushrooms
75%
vegetable broth
5 Cup
Swanson® Vegetable Broth, 32 oz Carton
63%
celery, diced
2 Count
Sleeved Celery
100%
all-purpose flour
0.33 Cup
Kroger® Bleached All Purpose Flour
2%
garlic, minced
3 Count
Kroger® Whole Garlic Bulbs
1%
cooked long-grain white rice
4 Cup
Kroger® Enriched Long Grain White Rice
81%
green bell pepper, diced
1 Count
Organic Fresh Green Bell Pepper
100%
Cajun seasoning
2 Tablespoon
Smart Way™ Cajun Seasoning
15%
canned kidney beans, rinsed and drained
1 Can
Kroger® Dark Red Kidney Beans
97%
Cost Summary
· only what you use
per serving · 6 servings
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Cook this recipe
- vegetable broth-5 cups
- cooked long-grain white rice-4 cups
- yellow onion-1 medium
- green bell pepper-1 medium
- celery-2 stalk
- cremini mushrooms-12 oz
- garlic-3 cloves
- vegetable oil-0.33 cups
- all-purpose flour-0.33 cups
- canned kidney beans-1 can
- Cajun seasoning-2 tablespoons
- kosher salt-0.5 teaspoons
Prep the vegetables by dicing the yellow onion, green bell pepper, and celery; slice the mushrooms, mince the garlic, and rinse and drain the kidney beans.
Use a stable cutting board and keep fingers clear of the chef's knife while chopping and slicing.
Heat the vegetable oil in a large heavy pot over medium heat, then whisk in the flour until smooth; cook the roux, stirring often, until it is deep golden brown and smells toasty, about 10 to 12 minutes.
Stir the roux carefully because the hot oil and flour mixture can splatter and burn.
Add the yellow onion, green bell pepper, and celery to the roux; stir constantly for 2 minutes to coat the Cajun trinity, then cook until the vegetables are softened, about 5 minutes.
Stir in the cremini mushrooms, garlic, and Cajun seasoning; cook until the mushrooms release moisture and begin to brown at the edges, about 6 to 8 minutes.
Gradually whisk in the vegetable broth, scraping the bottom of the pot to loosen the roux and prevent lumps; bring the gumbo to a steady simmer.
Stir in the kidney beans and kosher salt; simmer uncovered until the gumbo is thickened and hearty, about 20 to 25 minutes, stirring occasionally.
Taste and adjust the seasoning with additional kosher salt or Cajun seasoning if needed, then spoon the gumbo over warm cooked white rice and serve hot.
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