Vegan Gumbo
This vegan-friendly hearty dish will satisfy both your appetite and taste buds while providing the warm pleasure of a comfort food! Enjoy as a “Meatless Monday” meal or throughout the week for lunch.
Recipe from cilantroandcitronella.com
Makes: 4 servings
Ingredients:
¼ cup olive oil
¼ cup flour
1 medium onion, diced
1 small green pepper, diced
1 celery stalk, diced
3 cloves of garlic, minced
2 cups okra, sliced
1 28oz can crushed tomatoes
2 ½ - 3 ½ cups vegetable stock
10 button mushrooms, quartered
½ teaspoon thyme
½ teaspoon cayenne pepper
2 bay leaves
2 cups mixed beans or lentils
1 tablespoon dark miso paste
½ teaspoon salt (or to taste)
Freshly ground black pepper
Fresh parsley
Instructions:
-
Heat a large saucepan over medium heat. Add the oil and flour. Stir or whisk continuously until the mixture is a dark caramel colour. This will take about 15 – 20 minutes; don’t let it burn or you will have to start over.
-
Add the onions and continue stirring until they are soft. Add the green pepper, celery, garlic, and okra. Sauté for 10 – 15 minutes until the vegetables are soft and the okra slime has disappeared.
-
Add the crushed tomatoes, 2 ½ cups stock, mushrooms, thyme, cayenne pepper and bay leaves. Bring to a boil then lower the heat to medium-low and simmer gently for 30 minutes.
-
If you like your gumbo more soup-like, add some extra stock. Add the beans and simmer for a few more minutes until they are heated through.
-
Turn off the heat and ladle a small amount of the gumbo into a small bowl and add the miso paste. Stir well to dissolve and then add the gumbo back to the saucepan. Mix well.
-
Add salt and pepper to taste. Serve the gumbo as is, or over some brown rice with fresh parsley.