A Meatless Monday Favorite!
I never pass up a good gumbo
recipe and this one fits right into my Meatless Monday theme. The lengthiest
part of this prep is the roux, which takes about 15-20 minutes to get the right
color. After that, everything goes in the pot and then the magic happens. Your
pantry staples will come in handy for this amazing gumbo. Using whole wheat
flour for the roux adds a much nuttier taste, especially with all the wonderful
vegetables!
Ingredients:
- 1/4 cup olive oil/1/4 cup whole wheat flour
- 1 can white beans
- 1 can black beans
- 1 can kidney beans
- 2 cups chopped mushrooms
- 3 cloves garlic minced
- 1 14 oz can crushed or diced tomatoes
- 2 1/2 cups vegetable broth
- 1 package frozen okra (you can use fresh if you would like)
- 1/2 medium onion chopped
- 1 red bell pepper
- 2 stalks of celery
- 2 bay leaves
- 1 tsp thyme
- 1/2 tsp to 1 tsp cayenne
- 1/4 tsp gumbo file (optional)
- salt/pepper
- hot sauce and parsley to taste once served
Instructions:
- Heat the oil and flour in pot over medium heat, stir the roux until the color resembles a dark caramel color. You need to be attentive as the roux will burn if not stirred constantly. This should take 15-20 minutes.
- Add the onion, celery, pepper, and garlic, sauté also stirring frequently until the vegetables are soft 3-4 minutes
- Add the okra and continue to sauté until most of the slime has disappeared
- Add the mushrooms, tomatoes, broth, and spices except the gumbo file (you will add this at the last few minutes of cooking)
- Simmer for 30-40 minutes, add the gumbo file about 2-3 minutes before simmering is completed.
- Serve with brown rice, top with parsley and hot sauce for a little extra heat!