Vegetarian Gumbo
Here, the rich, dark roux of a Louisiana-style gumbo is laced with carrots, parsnips, okra, and green beans, but feel free to substitute any vegetables you have on hand.
Ingredients
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1/2 cup vegetable oil
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1/3 cup flour
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1 small onion, chopped (1 cup)
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1 small green bell pepper, chopped (1 cup)
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3 stalks celery, chopped (1 cup)
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1 28 ounce can diced tomatoes
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2 cups fresh or frozen green beans
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3 carrots, sliced (2 cups)
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1 parsnip, diced (1 cup)
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1 cup fresh or frozen sliced okra, optional
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1 tablespoon ground cumin
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1 tablespoon paprika
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1 tablespoon dried oregano
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1/4 teaspoon cayenne pepper
Directions
1.
Stir together oil and flour in Dutch oven or heavy-bottomed pot until smooth. Cook over high heat 10 minutes, or until roux turns a dark caramel color, stirring constantly.
2.
Add onion, bell pepper, and celery, and cook 5 minutes, or until vegetables are softened. Stir in all remaining ingredients and 4 cups water. Season with salt and pepper. Reduce heat to medium-low, cover, and cook 40 minutes, or until carrots are tender. Serve over rice.
Nutrition information
Calories 216, Total Fat 14.5 g, Saturated Fat 2 g, Sodium 309 mg, Carbohydrate 21 g, Fiber 6 g, Protein 3 g, Sugars 8 g
Percent Daily Values are based on a 2,000 calorie diet
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