Plant-Powered Gumbo

vegan-gumbo-with-rice-in-a-bowl-with-a-spoon

Servings: 4

Calories per Serving: 0

Prep Time: 10 minutes

Cook Time: 60 minutes

Total Time: 70 minutes

Ingredients

2 cups uncooked rice

3 tbsp garlic-infused olive oil

1/2 cup scallion greens, chopped

1 red bell pepper, diced

2 celery stalks, diced

5 ounces mushrooms, sliced (optional)

4 garlic cloves, minced

Pinch of salt and pepper to taste

1/4 cup all-purpose flour

2 tsp smoked paprika

2 tsp dried thyme

1 tsp dried oregano

4 cups Gut Broth (or vegetable broth)

1 14-ounce can fire-roasted, drained

1 14-ounce can red kidney beans, drained and rinsed

1 1/2 cups okra, sliced

2 tbsp vegan Worcestershire sauce

 

Instructions

  1. To make the rice, in a large pot over medium-high heat, bring 4 cups of water a pinch of salt to a boil. Once boiling, add rice. Cover with a tight-fitting lid and reduce the heat to low. Cook rice until tender, about 40 minutes.
  2. Meanwhile, in a large saucepan or stockpot, heat the olive oil over medium heat. Once oil is hot, add the onion, pepper, celery, optional mushrooms, garlic, and a pinch of salt. Cook for 15 minutes, or under vegetables are cooked through.
  3. Sprinkle the flour over the veggies, and stir. Cook for 2-3 minutes, until flour is slightly toasty. Add the paprika, thyme, a pinch of black pepper, oregano, and stir together. Cook for an additional 30-60 seconds.
  4. Add in the broth, tomatoes, beans, okra, and Worcestershire sauce. Stir all ingredients until well combined. Bring heat to medium-high and liquid to a boil. Once boiling, reduce the heat to medium-low or medium to maintain a simmer. Cook for 30 minutes, stirring occasionally.
  5. Place one cup of cooked rice in a bowl and put Gumbo on top.
  6. Place any remaining rice in an airtight container and store in the fridge for up to 5 days.

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