Vegetarian Gumbo

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.

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.

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.