Vegan Gumbo#Soupswappers

This Vegan Gumbo is so flavorful, you'll never miss the meat and vegetables.
Recipe adapted from here
Ingredients
1 Tablespoons Oil
1 Tablespoons All Purpose Flour
1 Medium Tomato - chopped
1  Onion  - chopped
2 Cloves Garlic-  minced
1 Teaspoon Worcestershire sauce
1 Teaspoon mustard sauce
1 Teaspoon Apple Cider Vinegar
1/4 teaspoon Hot Sauce
1/4 teaspoon  light Soy sauce
1/4 teaspoon Dried Thyme
1/4 teaspoon  1 teaspoon red Chilly  flakes
1 teaspoon  Smoked Paprika
1/4 teaspoon  A Pinch nutmeg powder
1/4 teaspoon dried oregano
4 Cups vegetable stock or broth
8 -  Okra / Bhendi - cut into two pieces
1 Cup  Red Kidney beans- boiled
8 Mushrooms  - quartered
1/2 Cup  Zucchini -  diced
1 Tablespoon  Green Capsicum   -  diced
1 Tablespoon   Red bell pepper   -  diced
1/2 Cup Celery - diced
1  Cups Rice - Boiled
1 Scallions /Spring Onion -  chopped

Method

In a blender add the tomato, onion, garlic, Worcestershire sauce, mustard, vinegar, hot sauce, soy sauce, thyme, red pepper flakes, paprika, nutmeg, and oregano until mixture is smooth. Keep aside
Place vegetable oil and flour in a sauce pan, whisk continuously  until roux becomes a dark caramel color.
Remove  from heat.
Add the blended 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 scallions chopped.
Labels : Vegan, Gumbo, Soup Swappers, Soup, Mixed Vegetable, Southern

Soup Swappers

Gumbo

1 comment:

  1. Karen15 February 2020 at 22:46

    Love your lighter version. So many delicious veggies!

    ReplyDelete