VEGETARIAN GUMBO
This meatless gumbo has a distinct Louisiana flavor, thanks to the roux, Creole seasoning and the "holy trinity" of Creole cooking (onion, celery, bell pepper). Gumbo is traditionally made with a variety of smoked meats and seafood, but this version gets an added bit of smokiness from an optional splash of liquid smoke. Here, the okra is roasted in the oven before being added to the pot, which eliminates the gooey-ness. There is also no skimping on vegetables in this gumbo, and the red lentils thicken it while adding protein. Serving this gumbo over white rice helps make it a complete meal.
Provided by Vallery Lomas
Categories dinner, soups and stews, main course
Time 50m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat oven to 400 degrees. Place the frozen okra in a single layer on a parchment-lined baking sheet, breaking up any large clumps, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast, until cooked through and just starting to brown, about 15 to 20 minutes.
- As okra roasts, prepare the roux: Melt the butter in a cast-iron skillet or Dutch oven over medium heat. (Either vessel will help evenly distribute the heat for a better roux.) If using vegetable oil, simply heat over medium. Using a heatproof rubber spatula or wooden spoon, mix the flour into the fat. Stir continuously, making sure to scrape the bottom of the pot so the roux does not burn (a burned roux cannot be saved), until the roux transforms from pale to peanut butter to a rich cinnamon color, about 7 minutes. Remove the roux from the heat and set aside. (Pull the pot from the heat just as the desired color is reached; the retained heat will continue to cook the roux slightly.)
- Add the olive oil to a large skillet over medium heat. Add the onion and cook until softened, stirring occasionally, about 5 minutes. Add the celery and bell pepper, and cook until softened, another 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Lastly, add the Creole and Old Bay seasonings, and stir so that they coat the vegetables and are lightly toasted, about 1 minute.
- Stir in the diced tomatoes, stock and lentils. Bring the ingredients to a boil, then reduce the heat to a light simmer. Cover and allow the lentils to cook undisturbed for 15 minutes. (Add more water or stock if needed.)
- Add the okra and cook uncovered until softened, another 5 minutes. Stir in the hot sauce, and the liquid smoke, if using. Give the cooled roux a good stir and add it to the pot, making sure to mix it in thoroughly, then simmer for 2 to 3 minutes. Taste and adjust the seasoning by adding salt, pepper, creole seasoning or hot sauce, if desired. Serve warm over white rice or quinoa.
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Fahim Ahmed pappu
[email protected]This gumbo was okay, but it wasn't anything special. I've had better.
Pascal Atallah
[email protected]I tried this recipe and it was a disaster. The gumbo was watery and flavorless. I followed the recipe exactly, so I'm not sure what went wrong.
Repon Ahmad
[email protected]I didn't like this gumbo at all. The flavors were bland and the vegetables were mushy. I would not recommend this recipe.
Samama Jaffer
[email protected]This gumbo was just okay. It wasn't bad, but it wasn't anything special either. I think I would have liked it more if it had more flavor.
Sumana Katugampala
[email protected]I was pleasantly surprised by how much I enjoyed this gumbo. I'm not usually a fan of vegetarian dishes, but this one was really flavorful and satisfying.
BRIAN KASOZI
[email protected]This gumbo is a great way to get your veggies in. It's packed with healthy vegetables and it's low in fat and calories.
My apologies My name
[email protected]I love this recipe! It's so easy to make and it's always a crowd-pleaser. I've made it for parties, potlucks, and even just for dinner with my family.
Holy Quran
[email protected]This gumbo was delicious. The flavors were well-balanced and the vegetables were cooked perfectly. I will definitely be making this again.
Mdmasbahruddin Shahinmojumder
[email protected]I made this gumbo for my family and they all loved it! Even my picky kids ate it up. The instructions were easy to follow and the gumbo was ready in no time.
Muzan Ali
[email protected]This vegetarian gumbo was a hit! The flavors were rich and complex, and the texture was perfect. I especially loved the addition of okra, which gave the gumbo a nice slimy texture.