We’ve created this delicious gumbo, normally made with meat, and packed it with flavour in this vegan version. Perfect for batch cooking and freezing.
Serves 4
Prep time: 10 mins Cook time: 55 mins
Vegan Gumbo recipe
We’ve created this delicious gumbo, normally made with meat, and packed it with flavour in this vegan version. Perfect for...
Ingredients
| 2 tbsp | plain flour |
| 2 tbsp | olive oil |
| 1 | onion, finely chopped |
| 2 | celery sticks, fined diced |
| 1 | green pepper, cut into 1cm chunks |
| 2 tbsp | Steenbergs Creole Rub |
| 4 | garlic cloves, crushed |
| 2 tbsp | tomato puree |
| 400g | tin chopped tomatoes |
| 700ml | vegetable stock, made with 1 stock cube or 1-2 tsp vegetable bouillon (make sure it's suitable for vegans) |
| 2 | medium sweet potatoes, about 500g in total, peeled and cut into 1cm chunks |
| 250g | okra, trimmed and halved lengthways |
| 400g | tin of kidney beans or black beans, drained and rinsed |
| 3 | Steenbergs organic bay leaves |
| to serve | cooked basmati rice |
| to serve | chopped spring onions |
Method
- Add the flour and oil to a large high sided pan, stir together and cook over medium high heat until it turns golden brown and smells nutty, 2-3 mins.
- Add the onion, celery and pepper and reduce the heat to medium. Cook, stirring, until the vegetables are softened, 4-5 mins.
- Add the Creole Rub, garlic and tomato puree and cook for a further 2 mins, then add the chopped tomatoes, sweet potatoes, okra, kidney beans and bay leaves and bring to a simmer. Season with salt and pepper but do not add too much salt as both the Creole Rub and stock contain salt.
- Simmer uncovered, stirring occasionally, until thickened and the vegetables are cooked through, about 45 mins.
- Taste and adjust seasoning then serve with cooked basmati rice and sliced spring onions.
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