Vegetable Gumbo

Recipe: Vegetable Gumbo

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Servings per recipe: 6
Prep time: 25 minutes
Cook time: 30 minutes

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• 2 Tbsp vegetable oil
• 1 ½ C plant-based chicken
• ½ C white onion, diced
• 3 ribs of celery, diced with leaves
• ½ C green bell pepper, diced
• 1 C yellow zucchini, diced
• 1 C green zucchini, diced
• 3 cloves garlic, minced
• 2 C soy protein crumble
• 1 C garbanzo beans, drained and rinsed
• 2 Tbsp gumbo filé
• 1 Tbsp chili powder
• 2 each bay leaf
• 2 sm can fire roasted tomato with juice
• 1 C canned tomatoes, drained
• 2 tsp salt
• ½ tsp liquid smoke
• 4 C veggie broth
• 2-3 Tbsp dark roux

Directions

Heat a heavy bottomed pot to medium high. Add oil then saute onion until just beginning to soften, about 2 minutes. Add celery, bell pepper, zucchinis and garlic and continue cooking an additional 2 minutes until heated through. Add protein crumble, garbanzo beans and spices, toss to combine. Pour the tomato products, salt, liquid smoke and broth over and stir to combine. Bring to a simmer and cook until vegetables are tender, an additional 3-4 minutes. Quickly stir in the roux, working out any lumps, until incorporated. Return to a simmer. Cook an additional minute or two, then taste and correct seasoning. Serve hot over cooked rice.

*Use canned beans not dry beans, as they thicken too much and make the dish heavy.

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