VEGETARIAN GUMBO
No one will miss the meat in this satisfying stew (it's also vegan!). It starts with a roux and the holy trinity of onion, celery, and bell pepper, then calls for both fresh ingredients (okra and yellow squash) and canned (tomatoes and black-eyed peas).
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 1h15m
Number Of Ingredients 13
Steps:
- In a medium pot, whisk together oil and flour to combine. Cook over medium heat, whisking frequently, until mixture is the color of butterscotch, about 10 minutes.
- Add onion, celery, and bell pepper. Season with salt and cook, stirring, until vegetables soften, about 8 minutes. Add tomatoes and Creole seasoning; cook until fragrant, 1 to 2 minutes more.
- Stir in broth, okra, squash, and peas. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until vegetables are tender, about 30 minutes. Serve over rice, sprinkled with scallions.
VEGETABLE GUMBO (CROCK POT)
Low calorie and filling vegetable soup which makes an easy dinner by itself or with grilled cheese sandwiches. This recipe needs a large (5 quart or larger) slow cooker/crock pot. Recipe source: The Healthy Slow Cooker
Provided by ellie_
Categories Gumbo
Time 6h45m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- In a skillet over medium heat, heat oil for 30 seconds. Add onions and celery, cook stirring until soft (5 minutes).
- Stir in garlic, thyme, peppercorns, and bay leaf, cook stirring for 1 minute.
- Stir in tomatoes and bring to a boil.
- Transfer to large crock pot insert.
- Stir in rice and broth.
- Cover and cook on low for 6 hours or high for 3 hours or until rice is tender.
- Discard bay leaf.
- In a small cup mix together the paprika and lemon juice.
- Add paprika/lemon juice mixture, okra and green pepper, stirring in well.
- Cover and cook on high for 20 minutes or until pepper is tender.
- Add a dash or two of hot pepper sauce if desired.
VEGETABLE GUMBO
Veggie gumbo from the Grace Lutheran Church Cookbook I bought at a garage sale. The book doesnt say where Grace Lutheran is, but I thought it sounded great.
Provided by CookbookCarrie
Categories Gumbo
Time 5h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Method: In a large heavy stew pot, place bouillon and white grape juice, onion, green pepper, celery garlic, cook until tender, 5-7 minutes.
- Add other ingredients, cook over low heat, stirring occasionally to keep from sticking to bottom.
- Cover and simmer gently until corn and okra are done.
- (or simmer in crockpot 6-7 hours) If you use dried herbs, rub them with the palms of your hands before adding to the pot, this releases their mojo.
VEGETABLE GUMBO
Provided by Food Network
Time 1h40m
Yield 4 servings
Number Of Ingredients 21
Steps:
- In a medium saucepan add greens and enough water to cover. Bring to a boil and cook for 15 minutes. Remove greens to a cutting board (reserving 2 cups of cooking water) and chop coarsely, set aside.
- In a heavy saucepan over medium low heat whisk 1/4 cup oil and flour together and cook, stirring constantly, until the roux is a dark reddish brown, about 20 minutes. Remove from heat and set aside. In a large soup pot heat 2 tablespoons oil and saute onions, green pepper, celery and tomatoes for about 10 minutes or until vegetables are wilted. Add hot sauce, file powder, cayenne, thyme, oregano, basil, parsley and garlic and cook for about 5 minutes more. Then whisk in roux, stock and reserved greens cooking water, bring to a boil, add salt and pepper, reduce heat and simmer for 15 minutes. Add okra, kidney beans and cook for 5 minutes more. Taste for seasoning. Serve with white rice.
VEGETABLE GUMBO
Provided by Food Network
Time 1h15m
Number Of Ingredients 34
Steps:
- Creole Sauce: In a large soup pot, sweat all your vegetables except for your tomatoes for about 5 to 7 minutes, add your liquid and bring to a simmer. When it begins to boil take a little liquid out and place it in a bowl and slowly stir in your roux, then slowly add that back to the simmering liquid. Let simmer for 15 minutes, add your tomatoes, herbs, seasonings, lemon juice and chili paste. Simmer 10 minutes or until desired taste. In a blender puree everything (be careful not to put too much in at one time to prevent from burning yourself).
- Garnish: In a large pot, heat oil, sweat all of your vegetables for 2 to 3 minutes. Add your creole sauce, bring to a simmer and let simmer for five minutes. Add your herbs and let simmer for another 2 to 3 minutes.
- In a large stock pot, over high heat, place all ingredients and bring to a boil. Reduce heat and simmer stock for 45 minutes. Strain the liquid and set aside.
CAJUN VEGETABLE GUMBO
Make and share this Cajun Vegetable Gumbo recipe from Food.com.
Provided by JessicaSmmns
Categories Gumbo
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 23
Steps:
- Place the greens in a large soup pot with enough water to just cover the greens. Bring to a boil and cook for 15 minutes. Drain, reserving 2 cups of the cooking water.
- On a cutting board, coarsely chop the greens and set aside.
- In a small saucepan over medium-low heat, whisk 1/4 cup oil and the flour together and cook, stirring constantly, until the roux is a dark reddish-brown, about 15 minutes. Remove the pan from the heat and set aside.
- In the large soup pot, heat the remaining 2 tablespoons of oil and sauté the onions, bell pepper, celery, and tomatoes for about 10 minutes or until the vegetables are wilted.
- Add the hot sauce, bay leaves, file powder, cayenne, thyme, oregano, basil, parsley, garlic, salt, and pepper and cook for 5 minutes.
- Add the roux, vegetable or faux chicken broth, and the reserved greens-cooking water, stirring well to blend in the roux.
- Reduce the heat and simmer, uncovered, for 15 minutes. Add the cooked collard greens, okra, kidney beans, and rice and cook for 5 minutes.
- Remove the bay leaves and serve warm.
Nutrition Facts : Calories 515.1, Fat 22.1, SaturatedFat 3, Sodium 1335.5, Carbohydrate 69.8, Fiber 10.8, Sugar 12.1, Protein 12.7
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.
SHRIMP AND VEGETABLE GUMBO
Another of my sister's recipes. She has carried this one around since 1979 from an issue of McCalls. This is really good. No gumbo is complete without okra! Enjoy!
Provided by Darkhunter
Categories Gumbo
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In hot oil in 6-qt Dutch oven, saute onion, green pepper, celery and garlic, stirring frequently, over medium heat until celery is tender. Add bay leaf, 1/2 tsp salt, the pepper, tomatoes and chicken broth.
- Bring to boiling, stirring frequently. Simmer, covered, 30 minutes.
- Meanwhile, shell and devein shrimp. Cut in half legthwise.
- Cut okra into 1/2" slices. Add okra to tomato mixture. Simmer, covered, 15 minutes. Add shrimp; cook, covered, 3 minutes, or until tender. Stir in file.
- For each serving, spoon gumbo over 1/2 cup rice in each warm serving bowl. Sprinkle with parsley.
Nutrition Facts : Calories 276.2, Fat 6.1, SaturatedFat 1, Cholesterol 57.6, Sodium 520.1, Carbohydrate 43, Fiber 4.1, Sugar 8.4, Protein 13.4
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