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Vegetarian slow cooker gumbo | Nordmad
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Vegetarian slow cooker gumbo | Nordmad

Rich, spiced vegetarian gumbo with a Cajun feel. Slowly cooked with the classic holy trinity, beans, and okra, then served over rice.

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500 min total
4 servings
Easy

Ingredients

servings
Units

  • Vegetables—the holy trinity and more

    • 1 stk onion, chopped
    • 1 stk green bell pepper, chopped
    • 2 stk celery, chopped
    • 3 fed garlic
    • 2 stk carrots, sliced
    • 1 stk zucchini, diced
    • 7.1 oz okra
    • 8.5 oz kidney beans, rinsed

  • Base

    • 14.1 oz canned chopped tomatoes
    • 3 cup vegetable stock
    • 1 tbsp tomato paste

  • Seasonings

    • 2 tsp paprika, preferably smoked
    • 1 tsp thyme
    • 1 tsp oregano
    • ½ tsp cayenne pepper
    • 1 stk bay leaf
    • 1 tsp salt
    • 1 knsp black pepper

  • To serve

    • 10.6 oz rice

Instructions

  1. 1

    Prepare the vegetables

    1. Chop the onion, bell pepper, and celery.
    2. Cut the carrots and zucchini into suitable pieces.
    10 min
    KnifeCutting Board
  2. 2

    Assemble the gumbo

    1. Put all ingredients except the rice in the slow cooker.
    2. Stir well.
    5 min
  3. 3

    Cook slowly

    1. Cook for 8 hours on LOW.
    480 min
    Low heat
  4. 4

    Season and serve

    1. Taste and adjust the heat with cayenne, salt, and pepper.
    2. Cook the rice separately and serve the gumbo over it.
    15 min
    Medium heat
    Pot

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Details

Nutrition

Calories

520kcal

Protein

18g

Fat

10g

Carbs

88g

Serving Size

550g

Serving

Suggestions

  • • Serve piping hot over rice and top with scallions.

Drink Pairings

  • • Alkoholfrei: Cold sparkling water.

Side Pairings

  • • Boiled potatoes or toasted rye for the sauce

Dessert Pairings

  • • A light dessert.

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: 5°C
  • • Method: Store in an airtight container in the refrigerator for up to 3 days.

Frozen

  • • Duration: 3 months
  • • Temperature: -18°C
  • • Method: Freeze without rice.

Reheating

  • • Pot: Warm slowly and add a little stock if needed. (Low heat)

Tips

Preparation

  • • Chop the holy trinity to roughly the same size for the best texture.

Cooking

  • • It often tastes even better the next day after the spices have developed.

Serving

  • • Adjust the acidity at the end with a small squeeze of lemon—it lifts everything.

Variations

Flavor

  • For extra smoky depth, add soy sauce and a little extra smoked paprika.
  • For more heat, increase the cayenne or add chili flakes when serving.

Health

  • Use brown rice or cauliflower rice for a serving.

Method

  • If you cannot find okra, use the cornstarch method for gumbo-like thickness.

Toppings

  • Scallions.
  • A small squeeze of lemon juice.

Author

C

Camilla

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Comments

Author

C

Camilla