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Vegetable Gumbo

Vegetarian Recipe

The aroma and goodness of fresh herbs will really enhance the already wonderful flavors of this vegetable gumbo recipe.

Vegetables in Vegetable Gumbo


1 onion, chopped
1/2 green bell pepper, diced
2 ribs celery, diced
1 garlic clove, minced
1 pound okra, sliced, fresh, frozen
1 pound tomatoes, fresh, or canned
2 cups corn, fresh, frozen, canned
1 teaspoon vegetable bouillon granules
1/2 cup white grape juice
1/2 cup water
1/4 teaspoon tabasco sauce
1/4 teaspoon paprika
2 tablespoons fresh chopped parsley
1 tablespoon basil or rosemary, minced
Vegetable coating spray

Recipe Directions

In a large heavy stew pot, place bouillon and 1/2 cup white grape juice, onion, green pepper, celery garlic, cook until tender, 5 to 7 minutes.

Add other ingredients, cook over low heat, stirring occasionally to keep from sticking to bottom.

Cover and simmer gently until corn and okra are done (or simmer in crockpot 6 to 7 hours).

Recipe Notes

  1. Cut fresh corn from cob with a sharp knife, then scrape the remaining corn off the cob. Four ears will make about two cups. (See also: Get the Corn off the Cob!)
  2. If you use dried herbs, rub them with the palms of your hands before adding to the pot, this releases their aroma and goodness.

Nutrition Information

Recipe makes 6 servings.

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