Savory Cauliflower Vegetarian Okra Gumbo

If you ask me, meatless gumbo is a total game-changer.

This hearty Louisiana-inspired dish proves you don’t need seafood or sausage to make a satisfying bowl of gumbo. Fresh okra and a mix of vegetables come together in a rich, brown roux-based broth that’s seasoned just right.

It’s built on traditional gumbo elements – the “holy trinity” of onions, celery, and bell peppers, plus that signature dark roux that gives it depth and soul. A scoop of rice and a dash of hot sauce make it complete.

It’s a cozy, filling meal that brings all the comfort of classic gumbo while keeping things plant-based and simple.

What Kind of Okra Should I Use?

Fresh or frozen okra both work great in gumbo, so you can use whichever is more convenient or available to you. If you’re using fresh okra, look for pods that are bright green, firm, and around 2-4 inches long – bigger ones tend to be tough and woody. You’ll want to avoid any pods that feel soft or have brown spots. When using frozen okra, there’s no need to thaw it first – just add it straight to your gumbo. A quick tip: cutting your okra into similar-sized pieces (about 1/2 inch) helps it cook evenly and makes the gumbo easier to eat.

Options for Substitutions

This gumbo recipe is pretty flexible and you can make several swaps while keeping the authentic taste:

• Butter/oil and flour: These are essential for making the roux – the base of any gumbo. Don’t skip or substitute these, as they’re crucial for the right texture and flavor.
• Okra: If you’re not an okra fan, you can leave it out, but you’ll need to add 1-2 teaspoons of file powder at the end of cooking to help thicken the gumbo. Just don’t add file powder while it’s cooking – always at the end!
• Mushrooms: Any mushroom variety works here – shiitake, portobello, or white button mushrooms all add nice meatiness. You could also swap them for chickpeas or black-eyed peas for a different protein source.
• Cauliflower: Feel free to swap cauliflower with other hearty vegetables like cubed eggplant, zucchini, or sweet potatoes. Just add softer vegetables later in the cooking process so they don’t get mushy.
• Fire-roasted tomatoes: Regular diced tomatoes work fine – if using those, just add an extra 1/4 teaspoon of smoked paprika to make up for the roasted flavor.
• Creole/Cajun seasoning: If you don’t have this blend, mix together equal parts paprika, garlic powder, black pepper, oregano, and onion powder, plus a pinch of cayenne.

Watch Out for These Mistakes While Cooking

The foundation of any good gumbo is the roux, and rushing this crucial first step can lead to a pale, flavorless base – take your time and keep stirring the flour and oil mixture constantly for 15-20 minutes until it reaches a deep brown color like chocolate. Another common mistake is adding all the vegetables at once; instead, add them in stages, starting with the trinity (onions, celery, and bell peppers) to build layers of flavor, then following with the okra and other vegetables. If you’re using frozen okra, don’t thaw it before cooking as this can make it extra slimy – add it straight from the freezer to the pot and cook it until the sliminess disappears, about 10-15 minutes. For the best texture, avoid overcrowding the pot when adding the mushrooms and cauliflower, as this will cause them to steam rather than brown – if needed, cook them in batches to ensure each vegetable gets enough space to develop proper color and flavor.

What to Serve With Vegetarian Gumbo?

Like any good Louisiana-style dish, this veggie gumbo needs a scoop of fluffy white rice right in the middle of the bowl – it’s perfect for soaking up all that rich, spicy broth. A piece of warm, crusty French bread on the side is great for cleaning your bowl (because you won’t want to leave a drop behind!). For extra Southern flair, you can whip up a batch of cornbread or corn muffins, which add a nice sweet contrast to the spicy gumbo. If you’re looking to add some fresh elements to your meal, a simple side salad with a light vinaigrette helps balance out the hearty stew.

Storage Instructions

Keep: This gumbo gets even better after a day or two as the flavors continue to develop! Pop it in an airtight container and keep it in the fridge for up to 5 days. The vegetables might soften a bit more over time, but that’s totally normal for gumbo.

Freeze: Good news – this vegetarian gumbo freezes really well! Let it cool completely, then transfer it to freezer-safe containers or bags. It’ll stay good in the freezer for up to 3 months. I like to freeze it in individual portions for easy weeknight dinners.

Warm Up: When you’re ready to enjoy your leftover gumbo, warm it up slowly on the stovetop over medium-low heat, stirring occasionally. If it seems a bit thick, you can thin it out with a splash of vegetable broth. If using frozen gumbo, thaw it overnight in the fridge before reheating.

Preparation Time	15-20 minutes
Cooking Time	30-45 minutes
Total Time	45-65 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 15-20 g
• Fat: 60-70 g
• Carbohydrates: 60-70 g

Ingredients

• 1/2 cup butter or oil
• 2/3 cup plain flour
• 2 medium red bell peppers, diced after removing the core
• 2 celery sticks, chopped
• 1 small white onion, peeled and chopped
• 1 cup chopped okra, fresh or frozen
• 5 minced garlic cloves
• 3 cups vegetable broth
• 1 small cauliflower head, cut into florets
• 1 pound baby bella or button mushrooms, diced (16 ounces)
• 1 can fire-roasted tomatoes (14 ounces)
• 2 teaspoons creole or cajun spice mix
• 1/2 teaspoon dried thyme
• 1/2 teaspoon cayenne pepper, adjust to your taste
• 1 bay leaf
• Fine sea salt and freshly cracked black pepper, as needed
• Optional garnish: thinly sliced green onions

Step 1: Prepare the Roux

In a large heavy-bottomed pot, such as a Dutch oven, heat butter over medium-high heat until melted.

Gradually whisk in flour until fully combined with the butter, creating a roux.

Continuously stir this mixture for about 20 minutes, or until it reaches a dark amber-brown color.

Be vigilant to ensure it does not burn, and adjust the heat lower if necessary.

Step 2: Cook the Vegetables

Once the roux is ready, quickly add in the bell peppers, celery, onion, okra, and garlic.

Combine well with the roux and continue to cook, stirring frequently every 10-15 seconds.

Allow the vegetables to soften over about 5 minutes.

Step 3: Add Stock and Main Ingredients

Gradually stir in the vegetable stock until the broth becomes smooth.

Add the cauliflower, mushrooms, tomatoes, seasoning, thyme, cayenne, and bay leaf.

Stir thoroughly to ensure everything is mixed.

Allow the pot to heat until the soup comes to a simmer.

Step 4: Simmer the Gumbo

Lower the heat to medium-low and continue to simmer the gumbo for an additional 5-10 minutes, or until the vegetables reach the desired tenderness.

Taste your gumbo, adjusting the seasoning with extra salt, pepper, or cayenne to suit your preference.

Step 5: Serve and Store

Serve the gumbo warm over cooked rice, generously garnished with green onions.

If you have leftovers, transfer them to a sealed container and refrigerate for up to 3 days or freeze for up to 3 months for later enjoyment.