Transform roasted veg into a smoky, deeply flavorful star for this vegetarian twist on classic Louisiana gumbo. Tomato Bliss—a ready-made sauce full of heirloom tomatoes and onions—builds a rich, soulful base. What starts as humble roasted veg becomes the heart of a gumbo so authentic, you won’t miss the meat.

• Step 1

  Heat oven to 400 degrees. Place frozen okra or other vegetables in a single layer on a parchment-lined baking sheet, breaking up any large clumps, and sprinkle with salt and pepper. Roast, until cooked through and just starting to brown, about 15-20 minutes.

• Step 2

  Melt the butter or oil in a large Dutch oven over medium heat. Whisk in the flour and continue to cook, stirring with a wooden spoon. Scrape the bottom and adjust the heat if necessary to avoid burning. Keep stirring until the roux turns a light brown color, about 10-15 minutes.

• Step 3

  When the roux has reached the desired color add the bell pepper, celery, onion and roasted okra.  Continue to cook, stirring every 10-15 seconds, until the vegetables have softened, about 5 minutes.

• Step 4

  Stir in the Tomato Bliss. Add the additional vegetables, Creole Seasoning, and Old Bay or thyme  Stir until combined, and continue cooking until the soup reaches a simmer. Add the beans, reduce heat to medium-low, and let the gumbo continue to simmer for 5-10 minutes. Taste, and season with extra salt, pepper and/or cayenne if needed.

• Step 5

  Serve warm over white rice or quinoa and top with green onions.