Cajun 15-Bean Vegetarian Gumbo

This Cajun 15-Bean Vegetarian Gumbo is a flavorful, hearty, and satisfying dish made with a mix of Cajun spices, beans, okra, and vegetable broth. Perfect for a vegetarian gumbo recipe, it offers all the rich, savory flavors of a traditional gumbo without any meat. Made with 15-bean soup mix, vegetable broth, and a blend of classic spices, this dish is ideal for those looking for vegetarian Cajun recipes or a comforting meal to serve to a crowd. It’s a great choice for meatless meals, easy weeknight dinners, or a southern-inspired feast. Pair it with rice and hot sauce for the ultimate gumbo experience!

Ingredients

For the Cajun Beans

• 1 20-ounce bag Hurst’s HamBeens® Cajun 15-Bean Soup® dry bean mix
• Water (enough to cover beans completely in pot)

For the Gumbo

• ½ cup butter (1 stick, cut into small pieces)
• ½ cup all-purpose flour
• 1 cup finely chopped onion
• ½ cup finely chopped celery
• 1 cup finely chopped green bell pepper
• 2-3 cloves garlic, minced
• 5-6 cups vegetable broth (see Notes)
• Cajun seasoning packet (from dry bean mix)
• 2 cups frozen cut okra (unbreaded, see Notes)
• 2 bay leaves
• ¼ teaspoon dried thyme
• 2 teaspoons Louisiana hot sauce (adjust to taste, see Notes)
• 2 teaspoons gumbo filé powder (divided, see Notes)
• Salt (to taste)
• Freshly cracked black pepper (to taste)
• 1 tablespoon vegetarian Worcestershire sauce (see Notes)

To Serve

• Chopped scallions
• Steamed long-grain white rice
• Additional hot sauce (optional)

Instructions

1. Prepare the Beans:
   Rinse the dry Cajun 15-bean mix under cool running water. Transfer the rinsed beans to a large pot and add enough water to cover the beans by 2–3 inches.
   Bring the water to a boil over high heat. Once boiling, cover the pot and reduce the heat to medium-low. Simmer the beans for 1 hour, or until they are tender.
   Once cooked, drain the beans in a colander and set them aside.
2. Make the Gumbo:
   Wipe out the pot with paper towels and return it to the stovetop over medium heat. Add the butter and melt it, stirring occasionally.
   Once melted, sprinkle the flour into the butter and whisk together until fully incorporated. Continue to cook, whisking constantly, until the roux turns a dark, rich brown color, about 20 minutes (be careful not to burn it).
   Add the onion, celery, bell pepper, and garlic to the roux, stirring well. Cook the mixture for about 15 minutes, or until the vegetables are tender.
3. While the vegetables cook, heat the vegetable broth in a medium saucepan over medium-high heat until it begins to boil.
   Once the vegetables are tender, slowly pour the hot broth into the roux and vegetable mixture, scraping up any bits stuck to the bottom of the pot. Stir until well combined.
4. Return the beans to the pot. Add the Cajun seasoning packet, okra, bay leaves, thyme, hot sauce, 1 teaspoon of filé powder, salt, and black pepper. Stir to combine and allow the mixture to simmer over low heat for 1 hour, stirring occasionally.
5. After 1 hour, stir in the Worcestershire sauce and the remaining teaspoon of filé powder. Cover and let the gumbo simmer for another 15-20 minutes, stirring occasionally. If desired, add an extra teaspoon of filé powder at this stage for more flavor.
6. Serve:
   Ladle the gumbo into serving bowls and top each with ½ cup of steamed rice. Garnish with chopped scallions and serve with extra hot sauce on the side, if desired.

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Why You’ll Love This Recipe

• Flavorful and Hearty: Packed with Cajun spices and the richness of okra and beans, this vegetarian gumbo is the perfect comfort food.
• Vegetarian and Vegan-Friendly: This gumbo is made without meat, but still bursting with deep, rich flavors from the seasoning and vegetables.
• Easy and Filling: Made with simple ingredients and easy steps, it’s a satisfying meal that can feed a crowd.

Tips

• Cooking the Roux: Patience is key when making the roux. Stir constantly and avoid rushing the process, as it’s essential for creating a deep, flavorful base.
• Spice Adjustments: Adjust the hot sauce and Cajun seasoning according to your preferred spice level. You can always add more at the end!
• Broth Options: Use low-sodium vegetable broth to control the salt level in your gumbo.

Variations and Substitutions

• Swap the Beans: While the 15-bean mix adds great variety and texture, you can substitute with other beans such as kidney or pinto beans if preferred.
• Gluten-Free: This recipe is already gluten-free if you use gluten-free flour for the roux.
• Add Protein: If you’re not vegan or vegetarian, you can add sausage or chicken for extra protein.
• Okra Alternatives: If you don’t have okra, use sliced zucchini or bell peppers as an alternative, though it won’t have the same gumbo texture.

FAQs

Can I make this gumbo ahead of time?
Yes! This gumbo tastes even better the next day. Store leftovers in an airtight container in the fridge for up to 3 days.

Can I freeze leftover gumbo?
Yes, you can freeze this gumbo for up to 3 months. Let it cool completely before transferring it to a freezer-safe container. To reheat, thaw overnight and warm on the stovetop.

What can I use if I don’t have gumbo filé powder?
Gumbo filé powder gives a distinct flavor and thickening effect. If you don’t have it, you can use a little ground sassafras or substitute with okra, though the flavor may differ slightly.

Serving and Suggestions

Serve this Cajun 15-Bean Vegetarian Gumbo with steamed white rice for the perfect meal. It’s a great dish to enjoy with cornbread or a side salad. For added heat, drizzle more hot sauce on top or pair with a chilled glass of iced tea. This gumbo is perfect for any Southern-inspired dinner or family gathering.