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    Oh My Veggies » Vegetarian Recipes » Vegetarian Main Dishes

    Healthy Slow Cooker Vegetarian Gumbo

    Published: Jan 4, 2019 · by Nicole · Updated: Sep 30, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe
    slow cooker vegetarian gumbo

    This veggie-packed vegetarian gumbo recipe is made in a slow cooker, so it's super easy to make - and it's a healthy vegan option as well!

    Kidney beans, zucchini, and mushrooms, replace the meat in this healthy, goodness-packed slow-cooker stew.

    vegetarian gumbo made in the slow cooker

    And don't worry! The heat is still there with the addition of Cajun seasoning and hot sauce.

    If you're not opposed to meatless sausage, Field Roast's Sausage would be a great way to add some heat (and a little faux meatiness) too.

    vegetarian gumbo being served

    And if you love this vegetarian gumbo, be sure to check out these other tasty recipes:

    • 17 Best Vegetarian Slow Cooker Recipes
    • Spicy Vegetarian Chickpea Stew
    • The Ultimate Vegetarian Comfort Foods

    Recipe

    vegetarian gumbo

    Healthy Slow Cooker Vegetarian Gumbo

    A veggie-packed meatless gumbo recipe! Kidney beans, zucchini, and mushrooms, replace the meat in this healthy, goodness-packed slow-cooker stew.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 20 minutes minutes
    Cook Time: 8 hours hours
    Total Time: 8 hours hours 20 minutes minutes
    Course: Main Course
    Cuisine: American
    Diet: Vegan, Vegetarian
    Keyword: Healthy Slow Cooker Vegetarian Gumbo, meatless gumbo recipe, Slow Cooker Gumbo, Vegetarian Gumbo
    Servings: 4 -6 servings
    Calories: 298kcal
    Author: Oh My Veggies

    Ingredients

    • 2 tbsp olive oil
    • 1 yellow onion chopped
    • 1 green bell pepper chopped
    • 2 stalks celery chopped
    • 3 cloves garlic minced
    • 2 tbsp all-purpose flour
    • 2 cups vegetable broth
    • 14.5 oz diced tomatoes canned
    • 15 oz kidney beans rinsed and drained
    • 8 oz white mushrooms quartered
    • 1 small zucchini cut into thick half moons
    • 1 cup frozen okra sliced
    • 2 tbsp vegetarian worcestershire sauce
    • 1 tbsp cajun seasoning
    • 1 bay leaf
    • salt and pepper to taste
    • hot sauce and cooked rice for serving
    US Customary - Metric

    Instructions

    • Heat 1 tablespoon of oil in a Dutch oven over medium heat. Add the onion, bell pepper, celery, and garlic and cook until softened and just beginning to brown, 8–10 minutes. Transfer veggies to a 4–6 quart slow cooker.
    • Return the Dutch oven to the stovetop and heat the remaining tablespoon of oil in it. Stir in the flour and cook, stirring constantly, until it's golden brown, about 4 minutes. Pour in the broth and bring to a boil; once the broth has come to a boil, transfer it to the slow cooker. Add all of the remaining ingredients to the slow cooker except the hot sauce and cooked rice.
    • Cover the slow cooker and cook on low for 6–8 hours. Once the gumbo has finished cooking, remove the bay leaf and add more salt and pepper to taste if needed. Serve over rice with hot sauce.

    Nutrition

    Calories: 298kcalCarbohydrates: 46gProtein: 14gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 594mgPotassium: 1270mgFiber: 13gSugar: 10gVitamin A: 1718IUVitamin C: 55mgCalcium: 127mgIron: 6mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
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    Vegan Main Dishes, Vegan Recipes, Vegetarian Main Dishes, Vegetarian Recipes kidney beans, main dishes, Make it Meatless Series, mushrooms, stew, zucchini

    Reader Interactions

    Comments

    1. Angel Ayden says

      January 28, 2019 at 8:44 am

      5 stars
      Wow, this looks fantastic! It's amazing how you guys replaced meat with kidney beans, zucchini and mushrooms. Mushrooms are my all time favorite and I love them so much.

      Reply
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    5 from 5 votes (4 ratings without comment)

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
    Learn more here.

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