Hey, friends!
I love making dishes at the beginning of the week that you can eat on throughout the week. This vegetarian gumbo is exactly that. You can eat it with or without rice. It's packed with bold spices, but it's not too spicy for the little ones. You can always make it spicier if you want. I love spicy but have to keep it mild for my squad. :)
This recipe may be a little bit more time-consuming compared to what I usually do, but like I said, it's a great dish to eat on all week. So here you go:
VEGETARIAN GUMBO
serves 8 | vegan
Ingredients
- 1/2 cup of olive oil
- 1/3 cup whole wheat or gluten-free flour
- 1 small purple onion, chopped
- 1 small green pepper, chopped
- 3 stalks of celery, chopped
- 1 28 oz. can diced tomatoes
- 3 chopped carrots
- 1 cup frozen sliced okra
- 1 Tbs. ground cumin
- 1 Tbs. paprika
- 1 Tbs. dried oregano
- 1/4 tsp cayenne pepper...or more to turn up the heat
- In a pot, on high heat, stir oil and flour together until it turns dark in color.
- Add onion, bell pepper, and celery.
- Cook for 5 minutes.
- Stir in tomatoes, carrots, okra, 4 cups of water, cumin, paprika, oregano, cayenne, and salt and pepper to taste.
- Reduce heat to medium-low, cover, and cook 35-40 minutes.
- You can serve this over rice or eat it by itself. I prefer using Lundberg Organic Short Grain Brown Rice.
xoxo
Steph
