Hearty Green Gumbo

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.

Cooking Method: Baking, Boiling, Stewing

Cuisine: Cajun

Courses: Soups

Difficulty: Intermediate

Servings: 6

Calories: 9.8

Dietary: Vegan, Vegetarian

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

1 package Frozen chopped spinach (10

Directions

1
In a large Dutch oven, combine the frozen spinach, chopped watercress, parsley, and 1/4 cup of water.
2
Bring the mixture to a boil, breaking up the spinach with a fork, then reduce heat, cover, and simmer for 10 minutes.
3
Drain the greens, reserving the liquid, and press out excess moisture with a spatula; set aside.
4
In the same Dutch oven, stir together the flour and cooking oil until smooth.
5
Cook over medium-high heat for 5 minutes, stirring constantly, then reduce heat to medium.
6
Continue cooking and stirring for about 10 more minutes until the roux is reddish brown.
7
Add the chopped onions, green pepper, and celery; cook and stir over medium heat for 5 to 10 minutes until very tender.
8
Add the reserved liquid and enough additional water to reach your desired soup consistency.
9
Stir in the salt, ground red pepper, black pepper, broccoli, parsnips, and rinsed cannellini beans.
10
Bring to a simmer and cook until the vegetables are tender and flavors meld, about 15-20 minutes.
11
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.

Keywords: cajun, gumbo, vegan, vegetarian, spinach, roux, stew, comfort food, healthy, meal prep, winter, plant-based, beans, greens, spicy, hearty, one-pot, dinner, soy-free, dairy-free

Read it online: https://www.chefs-mate.com/recipe/hearty-green-gumbo/