Vegetarian Gumbo
- Yield 8
- Prep 20 minutes
- Cook 40 minutes
Vegetarian Gumbo is a soup recipe on Avoteb. The yield on the card is 8. The amounts and the method are both on this page.
Ingredients
Yield: 8 servings
- 1/2 cup butter (or oil)
- 2/3 cup all-purpose flour
- 2 medium red bell peppers, cored and diced
- 2 celery stalks, diced
- 1 small white onion, peeled and diced
- 1 cup fresh or frozen chopped okra
- 5 cloves garlic, minced
- 3 cups vegetable stock
- 1 small head of cauliflower, cored and chopped into florets
- 1 pound (16 ounces) baby bella or button mushrooms, diced
- 1 (14 ounce) can fire-roasted tomatoes
- 2 teaspoons Creole or Cajun seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon cayenne, or more/less to taste
- 1 bay leaf
- fine sea salt and freshly-cracked black pepper, to taste
- optional topping: thinly-sliced green onions
Method
Warm butter in a large heavy-bottomed pot (the cook used a Dutch oven) over medium-a hot burner until melted. Beat in flour until combined. Continue to cook, stirring constantly, for about 20 minutes, or until the roux mixture reaches a dark amber-brown color. Keep a very close eye on the roux at all times, turning the heat down a bit if it seems to be cooking too quickly or starts to faintly smell burnt.
Once the roux is ready, immediately mix in the bell peppers, celery, onion, okra and garlic until combined. Continue to cook, stirring every 10-15 seconds, until the vegetables have softened, about 5 minutes.
Stir in the vegetable stock gradually until the broth is smooth. Then add in the cauliflower, mushrooms, tomatoes, seasoning, thyme, cayenne and bay leaf. Whisk until combined, and continue cooking until the soup reaches a let it bubble gently.
Lower heat to medium-low and let the gumbo continue to let it bubble gently for 5-10 minutes minutes, or until the vegetables are tender. Taste, and season with extra salt, pepper and/or cayenne if needed.
Plate warm over rice, garnished with lots of green onions. Or move to a sealed container and refrigerate for up to 3 days or freeze for up to 3 months.
