Description
A hearty and flavorful vegan gumbo that is gluten-free.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 1 bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 1 cup vegetable broth
- 1 cup okra, sliced
- 1 teaspoon smoked paprika
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1 bay leaf
- Salt and pepper to taste
- 2 cups cooked brown rice
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, bell pepper, and celery. Cook until softened.
- Add garlic and cook for 1 minute.
- Stir in diced tomatoes, vegetable broth, okra, and spices.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Remove bay leaf and season with salt and pepper.
- Serve over cooked brown rice.
Notes
- Adjust spices to your taste.
- Can add other vegetables like carrots or zucchini.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Creole
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg
Keywords: vegan gumbo, gluten free gumbo