Veggie gumbo
10
Points®
Total time: 55 min • Prep: 20 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Okra is available in most supermarkets and helps to bulk out this spicy veggie stew, which is a popular dish in the south of the United States.
Ingredients
Dairy free spread
30 g
Plain White Flour
10 g
Mushrooms
250 g, chestnut mushrooms, quartered
Celery, Raw
2 stick(s), finely diced
Red onion
1 medium, finely chopped
Red pepper
1 medium, deseeded and roughly chopped
Garlic
2 clove(s), finely chopped
Cajun seasoning
9 g
Tinned Tomatoes
1 can(s), large
Vegetable stock cube
1 cube(s), 700ml
Okra
175 g, trimmed and roughly chopped
Bay leaf, dry
2 leaf/leaves
Brown Rice, dry
240 g
Black eyed beans, cooked
1 can(s), large, drained
Spring Onions
2 medium, trimmed and thinly sliced
Instructions
1
Melt the spread in a large, deep pan over a low heat. Add the flour and whisk into the spread. Cook for 6-7 minutes, stirring constantly, until the mixture is a dark caramel colour.
2
Add the mushrooms, celery, onion, red pepper and garlic, and season to taste. Cook over a medium-low heat for 8-10 minutes until the vegetables soften. Stir in the Cajun seasoning and cook for 30 seconds, then stir in the chopped tomatoes and cook for another 1 minute.
3
Stir in the stock, okra and bay leaves. Bring to a simmer, then cook, uncovered, for 15 minutes until the okra is just tender and the liquid has reduced slightly.
4
Meanwhile, cook the brown rice to pack instructions. Season the gumbo to taste and stir in the beans. Cook for 1-2 minutes until warmed through.
5
Drain the rice and serve with the gumbo, garnished with the spring onions.
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