Yield: 4
Vegetarian Gumbo
This aromatic gumbo uses the elements of the traditional Creole stew and is bursting with flavor. Full of greens, beans, and herbs, it’s the ultimate healthy comfort food. Feel free to swap the greens and beans with whatever you have on hand: Spinach, kale, turnip greens, white beans, navy beans, and black-eyed peas all work well in this dish.
Ingredients
- 1/3 cup extra virgin olive oil
- 1/3 cup all purpose gluten free flour
- 1.5 large sweet onions
- 4 cloves garlic, minced
- 3 bay leaves
- 1/4 tsp cayenne pepper, or more to taste
- 1/2 tsp dried thyme
- 2 stalks celery, diced
- 1 red bell pepper, cored and diced
- 4 cups vegetable broth
- 1/3 cup corn, fresh or canned
- 1.5 cups black eyed peas, cooked
- 1 cup brown rice, cooked
- 1 cup okra, frozen, cut
- 2 cups spinach, chopped or baby spinach
- 1/4 cup fresh parsley
- salt and pepper to taste
Instructions
- Make your roux: In a large soup pot, heat olive oil over medium heat. Add flour, whisking until smooth. Cook for 3 to 4 minutes, stirring often, and then turn heat down to low and cook for another 3 to 4 minutes, until roux has become golden in color.
- Add onion and turn heat up to medium-low for about 5 minutes. Cook until onion is just soft.
- Add garlic, bay leaves, cayenne pepper, thyme, celery, and red pepper.
- Cover and cook for about 5 minutes over medium heat or until vegetables are tender.
- Stir in vegetable stock, turn the heat up, and bring to a boil.
- Add corn, black-eyed peas, rice, and okra; lower heat to a simmer and cook for about 5 minutes.
- Add spinach and parsley and continue to simmer for another 5 minutes.
- Remove bay leaves and add salt and pepper to taste
- Serve over rice or with a side of cornbread.
Nutrition Information:
Yield:
4Serving Size:
1 gramsAmount Per Serving: Calories: 532Total Fat: 21gSaturated Fat: 3gUnsaturated Fat: 17gSodium: 988mgCarbohydrates: 78gFiber: 11gSugar: 13gProtein: 13g
