A flavorful gumbo made with a medley of vegetables like okra, bell peppers, onions, and tomatoes, seasoned with herbs and spices.
Ingredients:
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 celery stalks, diced
- 3 cloves of garlic, minced
- 1 cup okra, sliced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- 1 cup cooked red kidney beans
- 1 cup cooked black-eyed peas
- 1 tablespoon Worcestershire sauce (optional)
- Cooked rice, for serving
- Fresh parsley, chopped (for garnish)
Instructions:
- Heat the vegetable oil in a large pot or Dutch oven over medium heat.
- Add the diced onion, green bell pepper, red bell pepper, and celery. Cook for about 5 minutes until the vegetables start to soften.
- Add the minced garlic and sliced okra. Cook for an additional 3 minutes.
- Stir in the diced tomatoes and vegetable broth. Bring the mixture to a simmer.
- Add the paprika, dried thyme, dried oregano, cayenne pepper, salt, and pepper. Stir well to combine.
- Reduce the heat to low and let the gumbo simmer for about 20 minutes, allowing the flavors to meld together.
- Add the cooked red kidney beans, black-eyed peas, and Worcestershire sauce (if using). Stir to combine and let it simmer for an additional 10 minutes.
- Adjust the seasoning if needed.
- Serve the vegetarian gumbo over cooked rice.
- Garnish with fresh chopped parsley.
- Enjoy the flavorful and hearty vegetarian gumbo!
Note: Feel free to customize the vegetables and spices according to your taste preferences. You can also add additional vegetables like carrots or mushrooms for more variety.