• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Happy Homeschool Adventures
  • Kitchen
  • Elementary
  • Preschool
  • Nature
menu icon
go to homepage
  • Kitchen
  • Elementary
  • Preschool
  • Nature
subscribe
search icon
Homepage link
  • Kitchen
  • Elementary
  • Preschool
  • Nature
×
Home » In the Kitchen

Vegetarian Gumbo With Free Printable

66 shares
  • Facebook
  • Twitter
Jump to Recipe
Black Food cookbook, a bowl of vegetarian gumbo, a napkin, and a small bowl of piri piri sauce

"I have to admit that creating this recipe felt particularly sinful, maybe even blasphemous. Gumbo is a dish that you don't wanna fuck with. It feels like a psalm or its own story in a holy text. It belongs to a city of saints, kings, and Zulu. Its foundation is a Negro Vatican in its trinity of vegetables - celery, onion, and green bell pepper with okra as its West African pope. This dish tested my faith. My wife, Cybille, who is Haitian, prayed for me and called spirits for my protection in Kreyol. Thankfully, I survived."

- Omar Tate

Welcome to our kitchen! This vegetarian gumbo tastes delicious and is easy on the eyes. With colorful ingredients and a variety of shapes represented, you'll have plenty to admire with each spoonful.

We like it so much, we've made a free printable recipe with pics for you to try at home. Simply scroll to the bottom or use the table of contents below to get your free vegetarian gumbo recipe.

If you like this vegetarian gumbo, you should try shrimp and chicken sausage gumbo, Hoppin' John, jollof rice, Cuban beans and rice, Persian shrimp with rice, Costa Rican beans and rice, braised oxtail, and Mother Africa sauce, as well as sambusas.

Learn more about cooking with kids.

Contents hide
1 Black Food Cookbook
1.1 Family & Kids' Cooking Resources
2 Food from Around the World: Free Cooking Lessons
2.1 Free Cooking Course for Families
3 What is in Vegetarian Gumbo?
4 What is Wanda's Seasoning?
5 What is Filé Powder?
6 Vegetarian Gumbo Recipe
6.1 Ingredients
6.2 Equipment
6.3 1. Soak the Black-Eyed Peas and Baby Lima Beans
6.4 2. Prep the Vegetables and Tofu
6.4.1 How to Slice Mushrooms
6.5 3. Make the Mushroom Stock
6.6 4. Make the Gumbo Spice Mix
6.7 5. Start the Roux for the Vegetarian Gumbo
6.8 6. Add the Holy Trinity: Celery, Onion, & Bell Pepper
6.9 7. Add the Tomato Paste, Chili Peppers, and Garlic
6.10 8. Add the Black-Eyed Peas and Lima Beans
6.11 9. Add the Mushroom Stock
6.12 10. Add the Tofu and Okra
6.13 11. Season with Salt, Pepper, Filé, Gumbo Spice Mix, & Piri Piri Sauce
6.14 12. Serve With Rice
7 Free Vegetarian Gumbo Recipe for Pre-Readers and Up
7.1 Montessori Continent Boxes
8 Vegetarian Gumbo
8.1 Equipment
8.2 Ingredients US CustomaryMetric 1x2x3x
8.2.1 Mushroom Stock
8.2.2 Gumbo
8.3 Instructions
8.4 Notes
8.5 Nutrition

Disclosure of Material Connection: Some of the links in the post are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Amazon links are not affiliate links. You can read my full affiliate disclosure.

Cover of Black Food by Bryant Terry

Black Food Cookbook

This vegetarian gumbo recipe comes from the Black Future chapter of Black Food: Stories, Art, and Recipes from Across the African Diaspora by Bryant Terry.

All the recipes in Black Food look delicious, the artwork is incredible, and the stories are heartfelt. There's history and wisdom pouring out of every page. If that wasn't enough, it even contains a playlist for each chapter. Every cookbook should be this cool.

All recipes from Black Food can be enjoyed with an accompanying playlist. Search Bryant Terry's Black Food playlist on Spotify or grab the cookbook for more information.

Bryant Terry, curator and editor of Black Food, served as the chef-in-residence at the Museum of the African Diaspora (MoAD) from 2015-2022.

Bryant is now the founder/editor-in-chief of 4 Color Books, an imprint of Ten Speed Press and Penguin Random House. Flavor + Us, by Rahanna Bisseret Martinez, is a recent publication.

Learn more about Bryant Terry.

If you like this recipe from Black Food, be sure to check out this cinnamon roll pound cake by Jocelyn Delk Adams, also from Black Food.

image of vegetarian gumbo on a spoon from Black Food cookbook

Black Food also includes beautiful food photography by Oriana Koren.

Omar Tate and his wife, Cybille St.Aude-Tate, currently run Honeysuckle Projects.

Get to know Omar Tate through his own words with this moving interview on Tell Me More with Kelly Corrigan.

Family & Kids' Cooking Resources

Beautiful and diverse cooking resources for you!

Shop Now
Cover of Black Food by Bryant Terry

Stop by our shop to see more Family & Kids' Cooking Resources.

Learn more about allergies and your family.

mallorcas, aloo chaat, bbq prawns, rabbit stew, cinnamon roll pound cake, picarones

Food from Around the World: Free Cooking Lessons

Learn from some of the most talented chefs around the world!

    Built with ConvertKit

    Free Cooking Course for Families

    Discover recipes for every continent! Sign up to receive free cooking lessons for the whole family. Learn from some of the most talented chefs around the world and participate in the quality practical life experiences Montessori education is known for.

    Find out more about the cooking course.

    closeup of a Made In Dutch oven with vegetarian gumbo and a wooden spoon

    What is in Vegetarian Gumbo?

    This vegetarian gumbo recipe includes celery, onion, green bell pepper, okra, baby lima beans, black-eyed peas, chili peppers, and tofu, making it a colorful work of art you'll appreciate more and more as you're preparing it.

    You really need to read Omar Tate's words in Black Food to fully grasp the depth and intention behind this dish and each and every ingredient that was chosen to create this vegetarian gumbo.

    In Black Food, Omar Tate writes:

    One of the most important things about Black food history is that it is delicious. Even under the weight of oppression, behind the blindness of night, and the weariness of bones, we found it necessary to enjoy the taste of our food. That is a triumph of immeasurable desire and fortitude, in my opinion.

    - Omar Tate
    closeup of vegetarian gumbo and piri piri sauce

    What is Wanda's Seasoning?

    Wanda's seasoning is a creole spice mix consisting of Smoke Paprika, New Mexico Chili, Sweet Paprika, French Thyme, New Mexico Oregano, Black Pepper, Granulated Garlic, Celery Seed - No Salt.

    It is commonly used in gumbo recipes and can be added to fish, vegetable, meat, and egg recipes for additional flavor.

    If you don't have Wanda's seasoning, that's cool, you can still make a delicious gumbo. We'll show you how to make an incredible homemade gumbo spice mix below.

    Cajun's Choice gumbo filé powder on a table

    What is Filé Powder?

    This gumbo filé powder is made of ground sassafras leaf and is commonly, but not always, found in traditional gumbo dishes.

    Black Food cookbook, a bowl of vegetarian gumbo, a napking, and a bowl of piri piri sauce

    Vegetarian Gumbo Recipe

    ingredients with labels for making vegetarian gumbo

    Ingredients

    • thyme
    • parsley
    • mushrooms
    • garlic
    • water
    • onion
    • leek
    • celery
    • baby lima beans
    • black-eyed peas - we've been buying our beans from Rancho Gordo and these black-eyed peas do not disappoint
    • oil - this vegetarian gumbo calls for palm oil but you can use what you have on hand. We used avocado oil.
    • flour - we prefer to bake with all-purpose einkorn. Einkorn is an ancient grain that is easy to work with, tastes great, and is a healthy option
    • bell peppers - use green bell peppers for a delicious and stunning vegetarian gumbo
    • tomato paste
    • chili pepper - this recipe calls for a Scotch bonnet chile, but we decided to use habaneros that we already had on hand
    • tofu
    • okra - fresh is best but you may also find okra pre-cut into rounds in the freezer section of your local market
    • salt
    • pepper
    • filé powder
    • Wanda's seasoning or gumbo spice mix - if you don't have Wanda's seasoning, this homemade gumbo spice mix includes oregano, thyme, bay leaf, garlic powder, onion powder, red chile flakes, cayenne, smoked paprika, salt, pepper, and stevia. You can also use sugar in place of the stevia blend. We'll show you how to make it below
    • piri piri sauce - here's a versatile homemade piri piri sauce recipe that's easy to make and tastes delicious
    • rice - this gumbo recipe is ready to eat when served with white rice, such as Jasmine rice

    Equipment

    • apron
    • jars with lids
    • prep bowls
    • child-friendly knife
    • cutting board
    • chef knife
    • butcher block
    • sheet pan
    • measuring spoons
    • measuring cup
    • kitchen scale
    • Dutch oven
    • wooden spoon
    • strainer
    black-eyed peas, weck jar, salt in a small bowl, a large wooden spoon, and a kitchen towel on a butcher block
    black-eyed peas soaking in a mason jar

    1. Soak the Black-Eyed Peas and Baby Lima Beans

    Wash your hands with soap and water. Use jars with lids and salt to soak the black-eyed peas and lima beans separately in water overnight.

    kids slicing cremini mushrooms with child-friendly knives and cutting boards

    2. Prep the Vegetables and Tofu

    Wash your hands. Use a child-friendly knife and cutting board to prep the mushrooms, (we took off the stems and sliced), garlic, onions, leek, celery, bell pepper, chili peppers, and okra. This is also a good time to cube the tofu.

    I would recommend placing them in separate prep bowls or at least grouping them according to when they are added to the rest of the gumbo ingredients.

    How to Slice Mushrooms

    Katalina and Noah learn how to slice mushrooms while making this tasty Vegetarian Gumbo from Black Food cookbook.

    Kaia spent time behind the scenes learning how to edit and upload educational videos. All three kids picked out the music.

    kids at the stove adding mushrooms to a dutch oven

    3. Make the Mushroom Stock

    Add the thyme, parsley, mushrooms, garlic, and water to the Dutch oven or a large stockpot. We chose to use the Dutch oven to cut down on the dishwashing duties since we knew we wanted to use it for the gumbo.

    Char the onion, leek, and celery with the cut side down. This can be done over an open flame or in our case, by broiling on high in the oven. You want to char them until they are slightly cooked and looking black. Once they're ready, add them to the Dutch oven or stockpot.

    Turn the stove to low. Let the ingredients simmer for 1 hour.

    a child sitting at a table with spices and reading a recipe from Between Harlem and Heaven cookbook for making a gumbo spice mix

    4. Make the Gumbo Spice Mix

    While that's going, you can make the gumbo spice mix.

    If you're using Wanda's seasoning, you can skip this step.

    To make the gumbo spice mix, use measuring spoons to combine:

    • 1 tablespoon dried oregano
    • 1 tablespoon dried thyme
    • 1 teaspoon powdered bay leaf
    • 1 ½ tablespoon garlic powder
    • 1 tablespoon onion powder
    • ½ teaspoon red chile flakes (we used Kashmiri chillies)
    • ½ teaspoon ground cayenne
    • 2 tablespoon sugar or stevia
    • 2 tablespoon smoked paprika
    • 1 tablespoon kosher salt
    • ½ teaspoon black pepper

    Set aside for later.

    closeup of vegetarian gumbo roux on a wooden spoon

    5. Start the Roux for the Vegetarian Gumbo

    When the stock is finished you can transfer it to mason jars or whatever storage containers with lids that you prefer.

    Add the oil to the cleanish pot and heat it up on low heat. Once it's hot, you can add the flour and stir the roux continuously until it is caramelized. This will take about 15 minutes.

    a Dutch oven with gumbo roux, celery, onion, and bell pepper inside

    6. Add the Holy Trinity: Celery, Onion, & Bell Pepper

    Add the celery, onion, and bell pepper to the pot and stir until the vegetables have softened. This will take about 12 minutes.

    closeup of vegetarian gumbo ingredients in a Dutch oven

    7. Add the Tomato Paste, Chili Peppers, and Garlic

    Add the tomato paste, chili peppers, and garlic. Give it a stir.

    black-eyed peas in a strainer over a bowl

    8. Add the Black-Eyed Peas and Lima Beans

    Using a strainer, drain the black-eyed peas and lima beans. Add them to the pot of gumbo ingredients. Give everything a stir.

    vegetarian gumbo ingredients in a Dutch oven

    9. Add the Mushroom Stock

    Add 4 cups of mushroom stock to the Dutch oven. Give it a stir and then add 4 more cups of stock to the pot while stirring continuously.

    Turn the heat to medium-high so the gumbo will come to a boil. Once it is boiling, turn the heat down again. Let it simmer for 20 to 25 minutes.

    vegetarian gumbo ingredients in a Dutch oven
    cubes of tofu sitting on top of a Dutch oven with vegetarian gumbo

    10. Add the Tofu and Okra

    Add the tofu and okra to the pot. If you're using a 5.5 qt Dutch oven like us, that baby is now full.

    Allow the gumbo to simmer until the peas and beans are tender. That should take about 20 minutes.

    closeup of a Made In Dutch oven with vegetarian gumbo and a wooden spoon

    11. Season with Salt, Pepper, Filé, Gumbo Spice Mix, & Piri Piri Sauce

    Season your gumbo with salt, pepper, filé powder, gumbo spice mix (or Wanda's if you have it), and hot sauce, such as piri piri sauce, or vinegar. This gives you a lot of control over the final outcome so choose wisely!

    a bowl of vegetarian gumbo with piri piri sauce on top

    12. Serve With Rice

    Serve it with your favorite white rice. We used Jasmine rice and topped it with piri piri sauce because it's just perfect that way.

    ingredients list and recipe instruction cards snippet for making vegetarian gumbo from Black Food cookbook

    Free Vegetarian Gumbo Recipe for Pre-Readers and Up

    Grab your free printable recipe cards above. Kids can gather ingredients using the ingredient list, gather their equipment with the tools list, and prepare the dish using the step-by-step recipe cards, with assistance as needed.

    The cards are easy to use, include pictures, and encourage confidence and independence in the kitchen. They also make an excellent addition to your Montessori continent box for North America.

    Montessori Continent Boxes

    Explore every continent with these solid maple hardwood boxes.

    Shop Now ➜
    Treasures From Jennifer Montessori continent boxes with Schleich animals on top of boxes for continents South America, Europe, and the supercontinent Pangea box
    Black Food cookbook, a bowl of vegetarian gumbo, a napkin, and a small bowl of piri piri sauce

    Vegetarian Gumbo

    Kristin
    This vegetarian gumbo recipe from Black Food cookbook tastes delicious and is easy on the eyes. With colorful ingredients and a variety of shapes represented, you'll have plenty to admire with each spoonful.
    5 from 1 vote
    Pin Recipe Print Recipe
    Prevent your screen from going dark
    Prep Time 20 minutes mins
    Cook Time 2 hours hrs 35 minutes mins
    Soak Time 12 hours hrs
    Total Time 14 hours hrs 55 minutes mins
    Course Main Course
    Cuisine Cajun, Creole, Southern
    Servings 12 people
    Calories 407 kcal

    Equipment

    • Apron
    • Jars with Lids
    • Prep Bowls
    • Child-Friendly Knife
    • Cutting Board
    • Chef Knife
    • Butcher Block
    • Sheet Pan
    • Measuring Spoons
    • Measuring Cup
    • Kitchen Scale
    • Dutch Oven
    • Wooden Spoon
    • Fine Mesh Strainer

    Ingredients 
     

    Mushroom Stock

    • 1 tablespoon thyme
    • 1 tablespoon parsley
    • 1 lb cremini mushrooms
    • 4 cloves garlic
    • 16 cups water
    • 1 onion
    • 1 leek
    • ⅓ bunch celery

    Gumbo

    • 2 cups baby lima beans
    • 2 cups black-eyed peas
    • 1 ½ cups avocado oil
    • 1 cup all-purpose einkorn flour
    • 3 stalks celery
    • 2 onions
    • 1 ½ green bell peppers
    • 1 tablespoon tomato paste
    • 2 habaneros
    • 3 cloves garlic
    • 14 oz extra-firm tofu
    • 4 cups okra
    • salt
    • pepper
    • 1 tbsp filé powder
    • gumbo seasoning or Wanda's seasoning
    • piri piri sauce or vinegar
    • Jasmine rice

    Instructions 

    • Wash your hands with soap and water. Use jars with lids and salt to soak the black-eyed peas and lima beans separately in water overnight.
    • Wash your hands. Use a child-friendly knife and cutting board to prep the mushrooms, (we took off the stems and sliced), garlic, onions, leek, celery, bell pepper, chili peppers, and okra. This is also a good time to cube the tofu. I would recommend placing them in separate prep bowls or at least grouping them according to when they are added to the rest of the gumbo ingredients.
    • Make the mushroom stock: Add the thyme, parsley, mushrooms, garlic, and water to the Dutch oven or a large stockpot. We chose to use the Dutch oven to cut down on the dishwashing duties since we knew we wanted to use it for the gumbo. Char the onion, leek, and celery with the cut side down. This can be done over an open flame or in our case, by broiling on high in the oven. You want to char them until they are slightly cooked and looking black. Once they're ready, add them to the Dutch oven or stockpot. Turn the stove to low. Let the ingredients simmer for 1 hour.
    • While that's going, you can make the gumbo spice mix. If you're using Wanda's seasoning, you can skip this step. To make the gumbo spice mix, use measuring spoons to combine: 1 tablespoon dried oregano, 1 tablespoon dried thyme, 1 teaspoon powdered bay leaf, 1 ½ tablespoon garlic powder, 1 tablespoon onion powder, ½ teaspoon red chile flakes (we used Kashmiri chillies), ½ teaspoon ground cayenne, 2 tablespoon sugar or stevia, 2 tablespoon smoked paprika, 1 tablespoon kosher salt, ½ teaspoon black pepper. Set aside for later.
    • When the stock is finished you can transfer it to mason jars or whatever storage containers with lids that you prefer. Add the oil to the cleanish pot and heat it up on low heat. Once it's hot, you can add the flour and stir the roux continuously until it is caramelized. This will take about 15 minutes.
    • Add the Holy Trinity: Add the celery, onion, and bell pepper to the pot and stir until the vegetables have softened. This will take about 12 minutes.
    • Add the tomato paste, chili peppers, and garlic. Give it a stir.
    • Using a strainer, drain the black-eyed peas and lima beans. Add them to the pot of gumbo ingredients. Give everything a stir.
    • Add 4 cups of mushroom stock to the Dutch oven. Give it a stir and then add 4 more cups of stock to the pot while stirring continuously. Turn the heat to medium-high so the gumbo will come to a boil. Once it is boiling, turn the heat down again. Let it simmer for 20 to 25 minutes.
    • Add the tofu and okra to the pot. Allow the gumbo to simmer until the peas and beans are tender. That should take about 20 minutes.
    • Season your gumbo with salt, pepper, filé powder, gumbo spice mix (or Wanda's if you have it), and hot sauce, such as piri piri sauce, or vinegar.
    • Serve it with Jasmine rice or your favorite white rice.

    Notes

    • The gumbo spice mix can be stored in an airtight container for up to 1 week
    • The remainder of the mushroom stock can be stored in a sealed container in the fridge for up to a week
    • Don't leave food sitting out at room temperature for extended periods
    • Gently rub produce under cold running water.  Scrub firm produce with a clean vegetable brush under running water
    • Never leave cooking food unattended
    • Always have good ventilation when using a gas stove
    • See more guidelines at USDA.gov.
    • Full Lesson Info and Pictures at:  https://happyhomeschooladventures.com/vegetarian-gumbo

    Nutrition

    Calories: 407kcalCarbohydrates: 31gProtein: 10gFat: 29gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 19gSodium: 62mgPotassium: 687mgFiber: 7gSugar: 5gVitamin A: 606IUVitamin C: 30mgCalcium: 101mgIron: 3mg

    Estimated nutrition information is provided as a courtesy and is not guaranteed.

    Tried this recipe?Let us know how it was!

    More In the Kitchen

    • bison bolognese in a baking dish beside An Italian Feast cookbook
      Tagliatelle with Bolognese Sauce, Tagliatelle con Ragù alla Bolognese
    • salsa verde and rib eye on a butcher block
      Simple Italian Salsa Verde from Why I Cook
    • Parmesan Basil Butter and Super-Italian cookbook
      Homemade Garlic Butter with Parmesan & Basil from Super-Italian
    • German Potato Salad in a baking dish
      Easy German Potato Salad from My Life in Recipes

    Reader Interactions

    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Kristin from Happy Homeschool Adventures

    Hi, I'm Kristin!

    I'm a Montessori homeschooler of 4 living in the beautiful Pacific Northwest. I'm a nature lover and environmental minimalist sharing my experience in guiding kids from the back of the boat.

    More About Me ➜

    Our Land Acknowledgement

    We reside on the ancestral lands of the Kalapuya and Luckiamute Tribes as well as the Confederated Tribes of Grand Ronde and the Confederated Tribes of the Siletz Indians.  The land was ceded in the Ratified Indian Treaty #282 on January 22, 1855.  The languages of the Indigenous peoples of this area are Kalapuya and Chinuk Wawa.


    Trending

    • deep-fried drop biscuits with cinnamon sugar on a rack
      Easy Deep-Fried Drop Biscuits - Free Printable
    • closeup of Hoppin' John cooking in a copper saucier
      Easy Hoppin' John With Carolina Gold Rice - Free Printable
    • meatballs, sausage, and braciole in sauce in a Dutch oven beside baking dish of rigatoni
      Sunday Gravy with Italian Meatballs & Braciole from Why I Cook
    • Summer Morning Basket with books and activities on a rug next to a pillow and blanket
      Summer Morning Basket With Printable Checklist

    In Season

    • freshly baked Turmeric and Nigella Seed Easter Bread on a Made In baking slab
      Turmeric & Nigella Seed Easter Bread with Free Printable
    • Le Sud cookbook and vegan chickpea salad from the cookbook
      Vegan Chickpea Salad from Le Sud
    • close up of Persian-style rice and shrimp in a serving bowl
      Persian Rice and Shrimp with Free Printable
    • zucchini pancake on a plate topped with sour cream and dill
      Zucchini Pancakes with Chanterelles, Cukinijų Blyneliai su Voveraitėmis, from Taste Lithuania

    Footer

    as seen in:

    rent logo

    I was named an expert in a Rent. article. Check out the featured
    article: Homeschool Activities | Rent.

    About

    • Privacy Policy
    • Disclosure

    Newsletter

    • Join Us! for emails and updates

    Copyright © 2025 · Happy Homeschool Adventures

    66 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.