Spicy Vegetarian Gumbo

Despite all of the chopping preparation that goes into this meal, this recipe is fairly easy. If you’re in a time crunch, chop the veggies ahead of time and store in the refrigerator until ready to cook!


Can you believe that until today, I had never cooked with parsnips! The parsnip is a member of the root family and is related to the carrot. It basically looks like a white carrot, but has a stronger flavor to it. Parsnips can be boiled or roasted and used in stews, soups, or casseroles. They are also a great source of potassium and fiber!


Spicy Vegetable Gumbo

vegetarian, vegan, soy-free, dairy-free, peanut-free, tree nut-free, shellfish-oil, fish-free, bean & legume-free


  • 1/2 cup vegetable oil
  • 1/3 cup all-purpose flour
  • 1 cup chopped onion
  • 1 cup chopped green pepper
  • 1 cup chopped celery
  • 1 28-oz diced tomatoes
  • 2 cups fresh green beans
  • 2 cups sliced carrots
  • 1 cup diced parsnip
  • 1 cup sliced fresh okra
  • 1 Tbsp dried oregano
  • 1 Tbsp ground cumin
  • 1 Tbsp paprika
  • 1/2 tsp cayenne pepper

In large pot, mix oil and flour over high heat and stir constantly for 10 minutes until roux turns a dark caramel color. Add onion, pepper, and celery and cook until soft (about 5 minutes). Add tomatoes, green beans, carrots, parsnip, okra, 4 cups of water, and spices. Reduce to medium heat, cover, and cook for 40 minutes. Serve over brown rice.


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