This Hearty Green Gumbo is a comforting, plant-based twist on the classic Southern staple. It features a deep, savory roux as the foundation, infused with the “holy trinity” of onions, celery, and green peppers. The dish is loaded with fresh spinach, watercress, and parsley for a burst of color and nutrition, thickened with creamy cannellini beans and earthy parsnips. The result is a velvety, flavorful stew that balances spicy Cajun seasonings with fresh herbal notes. Perfect for chilly evenings or meal prep, this vegan gumbo serves up warmth and satisfaction in every bowl. It’s simple enough for a weeknight dinner but robust enough to impress guests, offering a hearty, wholesome alternative to traditional meat-based gumbos without sacrificing that authentic, home-style taste.
Hearty Green Gumbo
Description
This Hearty Green Gumbo is a comforting, plant-based twist on the classic Southern staple. It features a deep, savory roux as the foundation, infused with the "holy trinity" of onions, celery, and green peppers. The dish is loaded with fresh spinach, watercress, and parsley for a burst of color and nutrition, thickened with creamy cannellini beans and earthy parsnips. The result is a velvety, flavorful stew that balances spicy Cajun seasonings with fresh herbal notes. Perfect for chilly evenings or meal prep, this vegan gumbo serves up warmth and satisfaction in every bowl. It&# 226;ÂÂs simple enough for a weeknight dinner but robust enough to impress guests, offering a hearty, wholesome alternative to traditional meat-based gumbos without sacrificing that authentic, home-style taste.Ingredients
Directions
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In a large Dutch oven, combine the frozen spinach, chopped watercress, parsley, and 1/4 cup of water.
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Bring the mixture to a boil, breaking up the spinach with a fork, then reduce heat, cover, and simmer for 10 minutes.
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Drain the greens, reserving the liquid, and press out excess moisture with a spatula; set aside.
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In the same Dutch oven, stir together the flour and cooking oil until smooth.
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Cook over medium-high heat for 5 minutes, stirring constantly, then reduce heat to medium.
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Continue cooking and stirring for about 10 more minutes until the roux is reddish brown.
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Add the chopped onions, green pepper, and celery; cook and stir over medium heat for 5 to 10 minutes until very tender.
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Add the reserved liquid and enough additional water to reach your desired soup consistency.
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Stir in the salt, ground red pepper, black pepper, broccoli, parsnips, and rinsed cannellini beans.
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Bring to a simmer and cook until the vegetables are tender and flavors meld, about 15-20 minutes.
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Serve hot over cooked rice.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 9.8kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 33.6mg2%
- Total Carbohydrate 1.5g1%
- Dietary Fiber 0.9g4%
- Sugars 0.2g
- Protein 1.2g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Substitutions: You can substitute spinach with kale or collard greens. For a gluten-free version, use a gluten-free flour blend for the roux.
Tips: Watch the roux carefully to prevent burning. It should be a deep reddish-brown color, similar to peanut butter. If it starts smoking, it is too dark.
