Vegetarian Gumbo

• Produce

  • 1 (16-ounce can Beans, red
  • 1 cup Celery
  • 8 Cremini mushrooms
  • 6 cloves Garlic
  • 1/2 cups Green onion
  • 1 1/2 cups Green pepper
  • 4 cups Okra
  • 1 1/2 cups Onion
  • 1 tsp Oregano, dried
  • 1 1/2 cups Red bell pepper
  • 1 tsp Thyme, dried
  • 1 Tomato, medium
  • 1 1/2 cups Zucchini

• Canned Goods

  • 1 qt Vegetable stock or broth

• Condiments

  • 2 tbsp Creole mustard
  • 1/2 tsp Hot sauce
  • 1 1/2 tsp Liquid smoke
  • 1 tsp Soy sauce
  • 1 tbsp Vegetarian worcestershire sauce

• Pasta & Grains

  • 4 cups Jasmine rice, cooked

• Baking & Spices

  • 3 tbsp All-purpose flour
  • 1/4 tsp Nutmeg
  • 1 tbsp Paprika, smoked
  • 1 tsp Red pepper flakes

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar
  • 3 tbsp Vegetable oil

Found on spicysouthernkitchen.com

Description

Directions

• Place vegetable oil and flour in a Dutch Oven with a heavy bottom. I like to use a cast iron Dutch oven. Turn the heat on medium and whisk continuously until mixture becomes fragrant. This should take about 5 minutes.
• Turn heat to low or medium-low depending on the size and heat your burner gives off. Continue to whisk continuously (its alright to stop for a few seconds here and there, but not for any length of time) until roux becomes a dark caramel color, like the color of an old penny. This could take 20 to 25 minutes.
• Remove Dutch oven from heat.
• In a food processor, process tomato, onion, garlic, Worcestershire sauce, mustard, liquid smoke, vinegar, hot sauce, soy sauce, thyme, red pepper flakes, paprika, nutmeg, and oregano until mixture is smooth.
• Place Dutch oven with roux over medium-high heat and add tomato/onion puree. Stir to mix together. Continue to cook until most of liquid has evaporated.
• Add vegetable stock and stir. Bring to a simmer.
• Add beans, mushrooms, zucchini, green and red pepper, and celery and simmer for 15 to 20 minutes.
• Serve with rice and green onions.

Nutrition