On the Bayou, Vegetarian Style.
Gumbo often contains chicken, sausage, shrimp, or crayfish… but it doesn’t have to. When entertaining those who don’t eat meat, it’s an easy fix to make a flavorful vegetarian or vegan gumbo (for the latter just use neutral vegetable oil instead of butter). I created this recipe for a vegetarian cooking class I gave earlier this month — everyone loved it.
Since “red beans and rice” is a traditional side dish in New Orleans and, since gumbo is served with rice, I immediately thought of red beans as one swap-out for the meat/seafood. The other I chose was the portobello mushroom — nice and meaty and, with the addition of some smoked paprika, a great substitute for smoky sausage. These changes made for an incredibly delicious gumbo I won’t hesitate to make repeatedly at home.
~ David
Red Bean and Mushroom Gumbo
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Ingredients
- 10 tablespoons butter, divided
- 2 tablespoons olive oil
- 3 large portobello mushrooms
- 1/2 teaspoon Pimentón (smoked paprika), more to taste
- 1 can red kidney beans, drained (see Notes)
- 1/2 cup all-purpose flour
- 1 large onion, chopped
- 1 green bell pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 3 stalks celery, thinly sliced
- 2 teaspoons Cajun spice blend (recipe below in Notes)
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup Worcestershire sauce (made without anchovies)
- 1/2 cup chopped fresh parsley
- 4 cups vegetable stock
- 5 large plum tomatoes, seeded and diced
- 1 pound fresh okra, sliced (about 3 cups)
- sliced scallion greens, for serving
- steamed rice, for serving
Instructions
- Heat 2 tablespoons butter and the olive oil in a heavy-bottomed skillet over medium-high heat. Add the mushrooms and let cook undisturbed for 3 minutes; add the Pimentón (smoked paprika), then toss and continue cooking until browned on all sides. Add the drained beans and continue to cook for two minutes. Remove from heat and set aside.
- Place the remaining 8 tablespoons butter in a large stock pot over medium heat; let the butter melt completely. Sprinkle the flour over the butter and cook over medium heat, stirring often, until dark brown and nutty smelling, about 8-10 minutes.
- Add the onion, green pepper, red pepper, and celery; cook for 10 minutes, covered, or until vegetables are softened a bit. Add the Cajun spice blend, cayenne, salt, and pepper; stir for 1 minute. Add Worcestershire sauce and 1/2 cup chopped parsley. Cook for 1-2 minutes to blend flavors.
- Add the vegetable broth and combine well. Then add the cooked mushrooms and red beans, along with the tomatoes and sliced okra. Cover and simmer on low for 45 minutes, stirring often and scraping the bottom of the pan frequently.
- Serve in large bowls with steamed rice and garnished with sliced scallions.
- Notes:
- – to make the dish vegan, substitute neutral oil for the butter.
- – alternatively, you can use cannellini beans, black beans, or chickpeas.
- – homemade Worcestershire recipe can be found on C&L by searching “A Killer Condiment” – just omit the anchovies for a vegetarian version.
- _________________________________
- Cajun Spice Blend
- • 2 tablespoons kosher salt
-
• 2 tablespoons cayenne
- • 2 tablespoons paprika
-
• 2 tablespoons dried shallots
- • 2 tablespoons ground black pepper
-
• 1 tablespoon dried oregano
-
• 1 tablespoon dried thyme
- Place all ingredients in a spice grinder and pulverize.
- Makes about 3/4 cup. Store leftover mix in a tightly-sealed jar. It is also a wonderful seasoning for chicken, pork, fish, or vegetables, or any time you want a flash of warmth on a chilly winter day.
© 2026 Copyright Cocoa & Lavender
2pots2cook
October 25, 2025 at 4:31 amVegetarian or not, it is comfort food at it’s finest!
Cocoa & Lavender
October 25, 2025 at 6:05 amThanks, Davorka!
Mad Dog
October 25, 2025 at 4:32 amThat looks delicious, I love beans …and gumbo!
Cocoa & Lavender
October 25, 2025 at 6:05 amMe, too, Mad Dog — great comfort food!
FEL!X
October 25, 2025 at 5:41 amDavid, this would have been a nice input to the mushroom blog event I hosted recently.
Even if your post was written in advance (you do so, as you told me!) it would have been easy to add the link to my event…
Never mind, but I will keep it in my mind.
Cocoa & Lavender
October 25, 2025 at 6:05 amHi Felix. I didn’t think this would work because I had to publish it after your end date. I couldn’t publish the recipe until after the class had taken place…
Karen (Back Road Journal)
October 25, 2025 at 6:37 amSounds like a very flavorful recipe. I know your class must have really enjoyed the meatless gumbo.
Cocoa & Lavender
October 25, 2025 at 7:32 amThanks, Karen — they did enjoy it… even the okra nay-sayers!
Mimi Rippee
October 25, 2025 at 7:00 amWonderful recipe!!!
Cocoa & Lavender
October 25, 2025 at 7:32 amThanks, Mimi!
Barb
October 25, 2025 at 7:09 amMushrooms are one of my favorite foods, so this gumbo sounds very tasty to me. I would probably serve it with skewers of smoked shrimp for those of us who are not vegan/vegetarian.
Cocoa & Lavender
October 25, 2025 at 7:31 amThat’s a great idea, Barb!
angiesrecipes
October 25, 2025 at 11:34 amIt looks so warming and jam packed with flavours!
Cocoa & Lavender
October 25, 2025 at 6:40 pmThank you, Angie! This is definitely comfort food!
Pauline
October 25, 2025 at 4:39 pmDavid I am so enamoured with this dish, and it’s perfect for a meat free Monday which I try to abide by, regularly. Full of flavour, and what a wonderful way to use okra as well. I haven’t seen them here for ages, I need to go to the markets I think. All your substitutions look great. I think you must be gaining quite the reputation for cooking classes by now. I will definitely be making this dish, and I am sure I can substitute another vegetable for okra if I can’t find any. Thanks for sharing this one. It sounds great down “on the bayou.”
Cocoa & Lavender
November 16, 2025 at 11:53 amThank you so much, Pauline. I’m wondering, if maybe frozen okra can be found in your grocery stores? I know it is available here, and it works really well when you can’t have fresh okra. When it’s in season, I tend to buy a lot of it, slice it, and freeze it so that when I want gumbo, it’s available. I hope you get to try this dish, as it’s a really wonderful meat-free way to have a hearty meal.
Eha Carr
October 25, 2025 at 7:49 pmMushrooms and kidney beans and all the accompanying flavour . . . and, as usual, you have made what could have looked a rather plain ‘brown’ dish look utterly camera worthy 🙂 !
Cocoa & Lavender
November 16, 2025 at 11:52 amThank you so much, Eha — photographing brown food is definitely a challenge!
Ronit
October 26, 2025 at 2:04 pmGumbo is one of the dishes I thought were impossible to make a vegetarian version of, but you no doubt have succeeded. The combination of portobello mushrooms and red beans is such a great idea, and by the color of the dish I can tell your roux was browned to perfection!:)
Cocoa & Lavender
November 16, 2025 at 11:51 amThanks so much, Ronit — Getting the roux nice and brown is key. The other day, I made another gumbo and almost burned the roux!
sherry
October 26, 2025 at 11:50 pmBeans and mushies? yes please – sounds great. I don’t think many Aussies eat a lot of okra (if any) but I’m sure that will change …
sherry
Cocoa & Lavender
November 16, 2025 at 11:51 amIt’s definitely something that’s eaten a lot in southern United States, Sherry. I didn’t eat it until I move to the southwest. It was available in our farmers markets. I hope it comes by you soon!
Ben | Havocinthekitchen
October 27, 2025 at 8:15 amSuch a hearty and comforting idea, David! I love the earthy combination of red beans and mushrooms – so cozy and full of depth.
Cocoa & Lavender
November 16, 2025 at 11:50 amThanks, Ben. We are having a lot of fun taking traditional meat/seafood dishes entering them into vegetarian dishes.
Frank | Memorie di Angelina
November 1, 2025 at 8:28 amThere’s a certain someone who doesn’t care for okra in our house, but I would eat this up in no time! The flavors sound amazing. And so comforting.
Cocoa & Lavender
November 4, 2025 at 11:04 amHmmmm… who could that be? Well, the nice thing about gumbo is that you don’t really get the “slime factor” from the okra so he might be okay with it!
Marcelle
November 2, 2025 at 7:33 amI would have joyfully volunteered to be a taste tester for this class, this veggie gumbo looks amazing! I love everything about this recipe 🙂
Cocoa & Lavender
November 4, 2025 at 10:53 amIt was when making this dish that I realized the real flavors of the gumbo aren’t with what you put in at the end, but the roux and veggies at the start! Thanks, Marcelle!
Valentina
November 4, 2025 at 10:06 amOnly you could make a gumbo look so elegant! Love the rice stack on top. 🙂 ~Valentina
Cocoa & Lavender
November 4, 2025 at 10:49 amIt is tricky making some foods look special… I give al the credit to the rice. I lvoe molding rice in coffee and tea cups – you can get some great shapes!
Valentina
November 12, 2025 at 1:03 pmWhat a great idea! I’ve only used mold rings, but tea and coffee cups is so fun and so resourceful!
Cocoa & Lavender
November 16, 2025 at 6:34 amThe good thing about the tea cups is that when you tamp in the rice, the cup gets very hot. The handle of the cup makes it very easy to invert without burning yourself.
Raymund
November 5, 2025 at 3:19 pmWhat a clever twist, David! Using red beans and portobellos to capture that rich, smoky depth of traditional gumbo is brilliant. This sounds hearty, soulful, and full of New Orleans spirit, proof that comfort food doesn’t need meat to shine.
Cocoa & Lavender
November 16, 2025 at 11:47 amAnd a little bit of Pimentón really does add to the smoky flavor. It’s a wonderful combination when you need something vegetarian.
Inger
December 11, 2025 at 6:23 pmWhat a great way to convert the dish. Mushrooms can be truly “meaty”. ANd I always recommend smoked paprika when people want to omit ham or sausage so totally behind that. Still looking for possibly a vegetarian soup for Christmas Eve and will have to consider this. I think your beans with shrimp are going to be one of our sides without the shrimp (shrimp allergic daughter).