Gumbo & Greens
This vegetarian gumbo recipe has plenty of healthy collard greens as well as other vegetables and some beans for protein. If you're looking for a healthy vegetarian and vegan gumbo recipe to try, this is a great place to start. If you like a spicier vegetarian gumbo, add a bit of extra hot sauce and cayenne pepper. Recipe makes 10-12 servings. Can easily be frozen for later.
Ingredients:
In a separate small pot, whisk together the 1/4 cup oil and flour over low heat to form a roux, stirring continuously for about 10 to 15 minutes. Once it turns a dark reddish brown, remove from the heat and set aside.
In a large soup or stock pot, sautee the onions, bell pepper, celery and tomatoes for a few minutes in the 2 tablespoons of oil, until just soft. Reduce the heat and add the hot sauce, file powder, cayenne, thyme, oregano, parsley and garlic and cook, stirring for one or two more minutes.
Add the four and oil roux and the vegetable broth and stir well to combine. Add the cooking water from the collard greens and the bay leaves. Bring to a simmer, and allow to cook for 15 minutes.
Add the collard greens, okra, kidney beans, and rice and cook for 5 more minutes. Remove bay leaves before serving.
Ingredients:
- 2 pounds collard greens, stems removed and chopped
- 2 cups water
- 1/4 cup vegetable oil + 2 tbsp
- 1/4 cup flour
- 2 onions, diced
- 1 green bell pepper, diced
- 4 stalks celery, chopped
- 3 or 4 tomatoes, chopped
- 1/4 cup hot sauce
- 1 tsp file powder
- 1/4 tsp cayenne pepper (or to taste)
- 1/2 tsp thyme
- 1/2 tsp oregano
- 1/4 cup fresh parsley, chopped
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 2 bay leaves
- 1 1/2 cups chopped okra (frozen is ok)
- 1 16 ounce can kidney beans
- salt and pepper to taste
- 1 1/2 cups rice, pre-cooked
In a separate small pot, whisk together the 1/4 cup oil and flour over low heat to form a roux, stirring continuously for about 10 to 15 minutes. Once it turns a dark reddish brown, remove from the heat and set aside.
In a large soup or stock pot, sautee the onions, bell pepper, celery and tomatoes for a few minutes in the 2 tablespoons of oil, until just soft. Reduce the heat and add the hot sauce, file powder, cayenne, thyme, oregano, parsley and garlic and cook, stirring for one or two more minutes.
Add the four and oil roux and the vegetable broth and stir well to combine. Add the cooking water from the collard greens and the bay leaves. Bring to a simmer, and allow to cook for 15 minutes.
Add the collard greens, okra, kidney beans, and rice and cook for 5 more minutes. Remove bay leaves before serving.
