I’m not joking when I say that this is the Best Vegetarian Gumbo Instant Pot Recipe! It tastes so much like the Disneyland Vegetarian gumbo recipe and is simple to make! It’s about to be your new favorite vegetarian dish!
What’s the Difference Between Gumbo and Jambalaya?
Gumbo is a thick stew that typically contains meat or seafood, vegetables, and a roux-based broth. Jambalaya, on the other hand, is more of a rice dish with meat or seafood and vegetables mixed in.
Why Make Vegetarian Gumbo?
Not only is vegetarian gumbo just as tasty as the traditional version, but it’s also a great option for meatless Monday or if you have vegetarian friends or family members. Plus, with this instant pot recipe, it’s easy and quick to make!
How Long Does Vegan Gumbo Stay Fresh?
Wondering how long vegan gumbo will stay fresh in the fridge? It will last about 3-4 days if stored properly in an airtight container.
Ingredients For Vegetarian Okra Gumbo
Olive oil – This is a great ingredient for sautéing veggies and adding some extra flavor.
Bell pepper – Adds a nice crunch and color to the gumbo. Use red, yelllow or green pepper.
Onion diced – This is the base of flavor for the gumbo.
Salted butter- A little bit of butter adds a nice richness to the gumbo.
Minced garlic – Gives this dish that extra kick of flavor.
Smoked paprika – Adds a smoky flavor.
All-purpose flour – This is used to make a roux, which will help thicken up the gumbo.
Tony Chachere’s creole seasoning – Adds some extra flavor to the gumbo.
Worcestershire sauce – Adds a tangy, savory flavor. Make sure to use a vegetarian-friendly brand if needed.
Cayenne powder – The key ingredient for that classic gumbo flavor.
Frozen Sliced okra – Okra is a traditional ingredient in gumbo and adds some texture to the dish.
Canned crushed tomatoes – Adds some acidity and body to the gumbo.
Vegetable broth or vegetable stock- The base of the gumbo.
How To Make This Vegetarian Gumbo Instant Pot Recipe
Making gumbo doesn’t have to be hard and this recipe proves just that! Follow the simple steps below!
Step 1- Turn to saute mode
Turn your instant pot onto sauté mode. Once it is hot add your oil and onions. Sauté until translucent for 3 to 5 minutes.
Step 2 – Add in the onions and peppers
Add to your onions your green bell pepper. Sauté for 1 to 2 minutes.
Step 3- Add the garlic
Add in your minced garlic. Sauté for one minute.
Step 4 – Remove from the Instant Pot
Remove from your instant pot and set aside in a separate bowl.
Step 5 – Melt the butter
With your instant pot still on sauté, melt the butter. Once butter is melted, whisk in the flour to build your roux. If the roux is too thick, dough-like, add a splash of the broth to thin it out. If the roux is too thin, whisk in more flour teaspoon at a time. Roux should be a gravy-like consistency.
Step 6 – Add the cooked veggies
Add to your roux your cooked vegetables that you set aside. Mix.
Step 7 – add the seasoning
Add your remaining ingredients, the creole seasoning, Worcestershire sauce, hot sauce, frozen okra, tomatoes, and broth. Set your Instant Pot to high pressure for 5 minutes.
Step 8 – Quick release
Once your instant pot is done cooking, do a quick release by releasing the valve.
Step 9 – serve
Serve while warm as is, or over a bed of rice! Enjoy!
What Is Worcestershire Sauce?
It’s a popular addition to a lot of recipes – even if you can’t say the name! It’s made with vinegar and a handful of other ingredients and is often added to seasonings and main dishes to help enhance the flavor.
Creole seasoning substitute
Creole seasoning is a great flavor for this Vegetarian Gumbo recipe. However, if you don’t have any you can substitute it for any Cajun seasoning blend or make up your own creole seasoning.
To make your own creole seasoning simply mix an equal measure of the following:
- dried oregano
- ground black pepper
- dried basil
- kosher salt
- cayenne pepper
- granulated onion
- dried thyme
- granulated garlic
Once made, you can store your creole seasoning in an airtight container for up to 3 months.
Can You Freeze Gumbo?
Yes, you can freeze creole gumbo. Gumbo is a hearty soup that is packed with flavor, and it freezes well.
To Freeze: Cool completely. Ladle into freezer containers, leaving 1/2-inch headspace. Seal and label. Freeze up to 6 months.
Thaw in refrigerator overnight; reheat until hot and bubbly.
Can I add other vegetables to this gumbo recipe?
You bet. If you want to add mushrooms, green beans, chopped tomatoes, green onions or any other type of vegetable recipe, do so! The more veggies, the better! This can be a fantastic complete meal and the holy trinity of vegetarian gumbos.
What To Serve With Gumbo?
Serve this vegetarian gumbo over white or brown rice or with some crusty bread for dipping. It’s also delicious with a side of collard greens or cornbread.
Make sure to top it off with some green onion and hot sauce for the perfect finishing touches! And enjoy your new favorite vegetarian dish!
Do you add toppings to gumbo?
If you want to add parmesan cheese on top, that is always a great choice. Fresh cilantro and chives are good, too! Enjoy this Instant Pot Vegetarian Gumbo. You can also garnish with fresh thyme or chopped parsley.
This is a great vegetarian recipe and hearty meal that you can whip up in no time. Be sure quick release the recipe once rather than natural release. Add salt and pepper to taste. You can really enjoy this recipe. It’s has a great plant based protein and is one to add to your recipes notes!
More Delicious Vegetarian Recipes
- The Best Instant Pot Vegetarian Chili
- The Best Vegetarian Instant Pot Recipes You’ll Ever Try!
- 20 Stuffed Sweet Potato Recipes That Will Satisfy All Your Cravings
- Instant Pot Lentil Recipes You Will Love
- Instant Pot Red Beans And Rice
- Instant Pot Weight Watchers Recipes
You're going to love the ease of this vegetarian gumbo recipe!
- 2 tbsp olive oil
- 1 bell pepper diced
- 1 onion diced
- 1 1/2 tbsp minced garlic
- ½ stick salted butter
- 1/2 cup all-purpose flour
- 2 tbsp Tony Chachere’s creole seasoning
- 2 tbsp Worcestershire sauce
- 2 tbsp cayenne powder
- 10 oz sliced okra, frozen
- 14 oz canned crushed tomatoes
- 4 cups vegetable broth
- Turn your instant pot onto sauté mode. Once it is hot add your oil and onions. Sauté until translucent for 3 to 5 minutes.
- Add to your onions your bell pepper. Sauté for 1 to 2 minutes.
- Add in your minced garlic. Sauté for one minute.
- Remove from your instant pot and set aside in a separate bowl.
- With your instant pot still on sauté, melt the butter. Once butter is melted, whisk in the flour to build your roux. If the roux is too thick, dough-like, add a splash of the broth to thin it out. If the roux is too thin, whisk in more flour teaspoon at a time. Roux should be a gravy-like consistency.
- Add to your roux your cooked vegetables that you set aside. Mix.
- Add your creole seasoning, Worcestershire sauce, hot sauce, frozen okra, tomatoes, and broth. Set your instant pot to high pressure for 5 minutes.
- Once your instant pot is done cooking, do a quick release by releasing the valve.
- Serve while warm as is, or over a bed of rice! Enjoy!
Amount Per Serving: Calories: 215Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 20mgSodium: 1778mgCarbohydrates: 23gFiber: 4gSugar: 7gProtein: 4g
Angela Milnes is a Qualified Early Years Teacher who has specialised in teaching. She has a wealth of experience teaching young children and adults. Angela has also taught cooking classes and loves to share both family recipes and easy instant pot recipes here on The Instant Pot Table. Follow her on Pinterest!