Okra Vegetarian Gumbo

Chef Lynn Pritchards vegetarian gumbo featuring okra. 


  • ½ cup butter
  • ½ cup all-purpose flour
  • 1 medium red bell peppers, diced
  • 2 celery stalks, diced,
  • 1 white onion, diced
  • 2 cups chopped okra
  • 5 cloves garlic, minced
  • 1 small head of cauliflower, chopped into florets
  • 1 pound baby bella or oyster mushrooms, diced
  • 3 cups vegetable stock
  • 1 14-oz can fire-roasted tomatoes
  • 1 tsp. Creole seasoning
  • ½ tsp. thyme
  • ½ tsp.cayenne pepper (to taste)
  • 1 bay leaf
  • Salt and Pepper
  • 1 green onion, thinly sliced
  • 2 cups cooked white rice


In a large heavy bottomed pot, melt butter at a medium heat. Once butter is melted, add flour and stir to combine to make a roux. Cook until the roux turns a light brown color. 

Add peppers, celery, and onion, and allow to sweat until softened. Season with salt. Add the minced garlic, okra, mushrooms, and cauliflower. Once everything is heated through, begin adding the vegetable stock one cup at a time and let simmer. Add creole seasoning, tomatoes, thyme, cayenne pepper and bay leaves. Stir and let simmer covered until cauliflower is softened and sauce is thickened, 12-15 minutes. 

Serve with white rice and green onions and enjoy.

okra gumbo

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