Vegetarian Mushroom and Eggplant Gumbo

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Vegetarian Mushroom and Eggplant Gumbo Recipe

This vegetarian mushroom and eggplant gumbo is a delicious vegan dish that is full of flavor and perfect for a hearty dinner. This dish is made with mushrooms, eggplant, onions, garlic, bell peppers, and spices cooked in a savory tomato broth. Serve this gumbo with a side of rice for a complete meal.

Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 cup diced celery
  • 1 bell pepper, diced
  • 1 large eggplant, diced
  • 1 cup sliced mushrooms
  • 2 cups vegetable broth
  • 1 (14.5 ounce) can diced tomatoes, drained
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Directions:

  1. Heat olive oil in a large pot over medium heat. Add onions and garlic and cook for 3-4 minutes, or until softened.
  2. Add celery, bell pepper, eggplant, and mushrooms to the pot and cook for 5 minutes, stirring occasionally.
  3. Add vegetable broth, diced tomatoes, smoked paprika, thyme, oregano, cayenne pepper, and garlic powder. Stir to combine.
  4. Bring mixture to a boil. Reduce heat to low, cover, and simmer for 25 minutes, stirring occasionally.
  5. Remove from heat and season with salt and pepper to taste. Serve hot.
  6. Enjoy!