Photo of Veggie gumbo by WW

Veggie gumbo

Points® value
Total Time
55 min
20 min
35 min
Okra is available in most supermarkets and helps to bulk out this spicy veggie stew, which is a popular dish in the south of the United States.


Dairy free spread

30 g

Plain White Flour

10 g


250 g, chestnut mushrooms, quartered

Celery, Raw

2 stick(s), finely diced

Red onion

1 medium, finely chopped

Red pepper

1 medium, deseeded and roughly chopped


2 clove(s), finely chopped

Cajun seasoning

9 g

Tinned Tomatoes

1 can(s), large

Vegetable stock cube

1 cube(s), 700ml


175 g, trimmed and roughly chopped

Bay leaf, dry

2 leaf/leaves

Brown Rice, dry

240 g

Black eyed beans, cooked

1 can(s), large, drained

Spring Onions

2 medium, trimmed and thinly sliced


  1. Melt the spread in a large, deep pan over a low heat. Add the flour and whisk into the spread. Cook for 6-7 minutes, stirring constantly, until the mixture is a dark caramel colour.
  2. Add the mushrooms, celery, onion, red pepper and garlic, and season to taste. Cook over a medium-low heat for 8-10 minutes until the vegetables soften. Stir in the Cajun seasoning and cook for 30 seconds, then stir in the chopped tomatoes and cook for another 1 minute.
  3. Stir in the stock, okra and bay leaves. Bring to a simmer, then cook, uncovered, for 15 minutes until the okra is just tender and the liquid has reduced slightly.
  4. Meanwhile, cook the brown rice to pack instructions. Season the gumbo to taste and stir in the beans. Cook for 1-2 minutes until warmed through.
  5. Drain the rice and serve with the gumbo, garnished with the spring onions.