Vegetarian Gumbo
Recipe from
Vegetarian Times
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.
Servings:
Serves 8
Ingredients
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1/2 cupvegetable oilsee savings
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1/3 cupfloursee savings
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1small onion, chopped (1 cup)see savings
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1small green bell pepper, chopped (1 cup)see savings
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3stalks celery, chopped (1 cup)see savings
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1 28 ouncecan diced tomatoessee savings
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2 cupsfresh or frozen green beanssee savings
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3carrots, sliced (2 cups)see savings
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1parsnip, diced (1 cup)see savings
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1 cupfresh or frozen sliced okra, optionalsee savings
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1 tablespoonground cuminsee savings
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1 tablespoonpaprikasee savings
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1 tablespoondried oreganosee savings
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1/4 teaspooncayenne peppersee savings
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
Per serving: 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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