re: Does anyone have a vegetarian gumbo recipe

And here's one that's truly vegetarian:

Gumbo Shops Gumbo Z'herbes

Ingredients
1 cup olive oil
2 cups flour
2 cups chopped onion
2 cups chopped bell pepper
3/4 cup chopped celery
3/4 cup minced shallots
1/4 cup minced garlic
6 bay leaves
1 1/2 tsp thyme
1 1/2 tsp black pepper
2 tsp white pepper
3/4 tsp cayenne pepper
2 Tbs salt
1 lb mushrooms, smoked (see note)
1 gallon water
1 bunch collard greens, cleaned and chopped in 1-inch squares*
1 small head cabbage, cleaned and chopped in 1-inch squares
1 bunch turnip greens, cleaned and chopped in 1-inch squares*
1 bunch mustard greens, cleaned and chopped in 1-inch squares*
1 bunch green onions, chopped
1/4 cup chopped parsley, chopped
1 Tbs soy sauce
1 lb red beans, cooked (see note)

Procedure
1. In a large heavy-bottomed pot, heat the olive oil over medium-high heat. Add flour and stir until roux is the color of peanut butter. Immediately add the onion, bell pepper and celery. Saute until vegetables are tender and start to stick and brown a little. Add shallots, garlic, herbs, salt and peppers. Cook for 5 minutes, stirring often.

2. Meanwhile, in a large soup pot, bring the water and bean-cooking water (see note) to a boil. Add the collards and cabbage, and boil until just tender. Add the turnip greens, mustard greens and green onions and return to a boil.

3. Coarsely chop the smoked mushrooms. Add to the roux mixture and cook for 2 minutes. Carefully stir the roux-vegetable-mushroom mixture into the simmering greens and return to a boil. Add the parsley, cooked red beans and soy sauce to taste. Bring to a boil one more time, then turn off the fire.

4. The dish is best refrigerated overnight, then reheated. Serve over rice.

5. To prepare mushrooms: If you have a smoker, wash 1 pound of medium-sized mushrooms, trim bottom of stems and place on pan in smoker for about 45 minutes. (Though this step will add smoky depth to the vegetarian gumbo, it may not be practical for most cooks. However, you may use grilled mushrooms, or even plain mushrooms, which will still contribute a bit of meaty texture.)

6. To cook red beans: Rinse and sort 1 pound of beans, cover with water and soak overnight. Simmer over a low fire for one to two hours, until just tender. Drain, reserving water as part of water to cook greens.

Yield: 2 gallons

Tips
*A 10-ounce package of frozen greens may be substituted for any of the fresh greens.