Vegetarian Gumbo

Watch out everyone, the Polar Vortex is coming!! At least, according to every news and weather station. In my opinion it doesn't really seem to be heading towards NC. The weather forecast just looks like the normal late fall and early winter weather...am I missing something? 

Regardless of the Weather Man being right or wrong, cold weather is creeping in, which means I plan to make a large pot of soup, or in this case, gumbo. I threw this one together on a whim a few weeks back when we had vegetarian friends over for dinner. It then took me two more attempts to actually write the recipe down and perfect the amounts! Hate it when I do that sometimes. 

Anyways, this is a great soup, or, gumbo for a large crowd with various dietary needs. You basically start with a vegetarian soup, then have the option to add grains and meat for those that want it. The Hubby and I personally love adding in spicy pork sausage (that we from Fickle Creek Farm - love those guys)! 

So, grab a blanket, light the fire and whip up a pot of my Vegetarian Gumbo! 

Great with rice, grits or cornbread.

Vegetarian Gumbo

Yields: 6-8 servings
Prep Time: 15 minutes
Cook Time: 25-30 minutes

2 Tablespoons all purpose flour (use gluten free if needed)
3 Tablespoons butter (only for vegetarian version)
1 large onion, finely diced
2 carrots, cut into rounds
4 cloves of garlic, finely minced

3 cups vegetable stock, separated
1 cup tomato sauce
1 green bell pepper, finely diced
2 cups button mushrooms or crimini mushrooms, quartered
2 cups fresh Romano beans or green beans, chopped
1 Tablespoon dry sage
1 Tablespoon dry thyme
1 Tablespoon Cajun seasoning
1 Tablespoon chili powder
2 Tablespoons soy sauce (use Tamari if gluten free)
1 can black beans, drained and rinsed
1 can garbanzo beans, drained and rinsed
Parmesan rind (optional)
Salt and ground black pepper to taste
1 pound Sage Hot pork sausage (optional for non-vegetarian version)
Rice or grits for serving (optional)


First step, chop all the vegetables! This is definitely a recipe where you want to have your mise en place (stuff in place).

In a large soup pot, prepare the roux:

• Vegetarian version - Heat a large soup pot over medium heat and melt the butter. Stir in the flour and continue to stir constantly for around 5 minutes until the roux is a few shades darker.
• Non-vegetarian version - Heat a large soup pot over medium heat and cook the sausage through. Remove the sausage and set aside, reserving the rendered fat in the pot. Stir in the flour and continue to stir constantly for around 5 minutes until the roux is a few shades darker.

Add the onions, carrots and garlic along with a quarter cup of vegetable stock so the roux doesn’t burn (the mixture will be thick and pasty). Season with salt and pepper. Cook, stirring frequently, until the onions soften and the broth has evaporated.

Stir in the tomato sauce, bell peppers, mushrooms and beans and cook, stirring, for another 5 minutes. Add the herbs, spices and soy sauce and mix well.

Stir in the canned beans and rest of vegetable stock and Parmesan rind and allow the gumbo to come to a boil over medium-high heat. If the gumbo is too thick, add more broth. Lower the heat to a simmer and let everything cook for another 10 minutes.