Vegetarian Gumbo

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 129.

	this recipe	typical
liquid	0%	96%
fat	0%	6%
aromatics	0%	21%
thickener	0%	4%
vegetables and beans	0%	38%
collagen idx	0.0	0.8
marbling idx	0.0	0.6

Where it stands out

• #1 of 129 for gravy quality
• #2 of 129 for depth of browning

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

60 g	0.5 cup all-purpose flour
72 g	0.33333334326744 cup extra-virgin olive oil
1100 g	1 small butternut squash, peeled, seeded and cubed (3/4- to 1-inch)
320 g	2 cups chopped yellow onions
	2 cups chopped poblano peppers
101 g	1 cup chopped celery
1920 g	8 cups low-sodium vegetable broth
794 g	1 (28 ounce) can whole plum tomatoes, drained and crushed
10 g	1.75 teaspoons salt
	3 cups fresh okra, trimmed and sliced (3/4-inch)
372 g	3 cups chopped zucchini
850 g	2 (15 ounce) cans no-salt-added pinto beans, rinsed
30 g	2 tablespoons hot sauce
15 g	1 tablespoon red-wine vinegar
1 g	0.5 teaspoon ground pepper
740 g	4 cups cooked brown rice, warmed

Method: 1 steps, published by www.eatingwell.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Great veggies gumbo! I tend to find with all gumbo that I have to season it up at the end (way better to be safe then being over seasoned) so I did end up doubling the red wine vinegar, hot sauce, adding cayenne and more sat/ pepper. I also added a green bell ” — a cook, 5★

“I served this for company. I liked it a lot, but I rated 4 stars because my guests didn't go back for seconds or comment too much about it. Despite the nice rich roux, it was a little bland (even though I added extra vinegar). Next time I would add some season” — a cook, 4★