Vegetarian Gumbo Recipe


2 comments
So, if you've noticed my menu bars at the top of my blog, you have seen that I started yet another challenge.  lol  This 20 day challenge actually fits perfectly into my own purposes of trying to get re-aligned (for lack of a better word).  One of the requirements is to eat meatless meals, with the exception of fish.  So, I found this recipe to start out my work week.

Vegetarian Gumbo
Original recipe from Vegetarian Times


* One of the beauties of soups and such is that you use whatever you have on hand, so my version is tweaked a bit.

Ingredients:
  • 1/2 cup vegetable oil
  • 1/3 cup flour
  • 1 small onion, chopped
  • 1 small green bell pepper, chopped
  • 2 stalks celery, chopped
  • 1 28-oz. can diced tomatoes
  • 2 carrots, sliced
  • 1 parsnip, diced
  • 1 cup fresh or frozen sliced okra
  •  4 cups of water or broth **
  • a big handful of collard greens, chiffonaded
  • ground cumin
  • dried oregano
  • 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 broth. Season with salt and pepper. Reduce heat to medium-low, cover, and cook 40 minutes, or until carrots are tender. Serve over rice.

* If you recall, during the holidays I was blessed with like 4 big heads of collard greens.  I cooked one head and then blanched the other 3 and froze them all.  The collards I used in this recipe were some of the blanched ones.
* Also, although the original recipe calls for specific measurements on the spices, I rarely measure spices like this in a soup.  I kinda know what I like so I just shake and stir.  lol
**  So I cheated a bit (already, I know!), but broth is so much better than just adding water to a soup and since I didn't have any low-sodium vegetable broth and I haven't even seen it in the city where I live, I had to use what I had which was chicken broth.  Yeah, yeah, I know.  Vegetable broth, next time.  I promise.


Bon Appetit,

2 comments:

  1. OMG! I can do this! Thanks for the recipe..love it..sharing your blog! Happy and awesome new year to you. Aloha, Connie

    ReplyDelete
  2. Mmmm! As a vegetarian myself, I am loving this recipe!!!

    ReplyDelete

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