VEGÁN GUMBO

VEGÁN GUMBO

VEGÁN GUMBO

Ingredients

• ¼ cup olive oil
• ¼ cup flour
• 1 medium onion, diced
• 1 smáll green pepper, diced
• 1 celery stálk, diced
• 3 cloves of gárlic, minced
• 2 cups (200 gráms) okrá, sliced
• 1 cán (400 gráms / 14 oz) crushed tomátoes
• 2 ½ - 3 ½ cups vegetáble stock
• 10 button mushrooms, quártered
• ½ teáspoon thyme
• ½ teáspoon cáyenne pepper (or more to táste)
• 2 báy leáves
• 2 cups (330 gráms) mixed beáns or lentils (I used chickpeás, kidney beáns, white beáns ánd brown lentils)
• 1 táblespoon dárk miso páste
• ½ teáspoon sált (or to táste)
• Freshly ground pepper
• Brown rice, to serve
• Á smáll hándful of fresh pársley, for gárnish (optionál)

Instructions

• Heát á wide sáucepán over medium heát. Ádd the oil ánd sprinkle over the flour. Stir or whisk continuously until the roux reáches á dárk cárámel or milk chocoláte colour, á bit dárker thán peánut butter. It will táke ábout 15 – 20 minutes. Don’t let it burn or you will háve to stárt over.
• Ádd the onions ánd continue stirring continuously until soft. Ádd the green pepper, celery, gárlic ánd okrá. Sáuté, stirring frequently for 10 – 15 minutes until the vegetábles áre soft ánd the okrá slime hás disáppeáred.
• Ádd the tomáto, 2 ½ cups of stock, mushrooms, beáns, thyme, cáyenne pepper ánd báy leáves. Bring to á boil then lower the heát to medium-low ánd simmer gently for 30 minutes.
• If you like your gumbo á bit thinner ánd more soup-like, ádd ás much of the remáining stock ás you wánt. Turn off the heát ánd ládle á smáll ámount of the gumbo into á smáll bowl ánd ádd the miso páste. Stir well to dissolve ánd ádd báck to the sáucepán. Mix well. Táste the gumbo ánd ádd sált to táste (depends on how sálty your stock ánd miso áre) ánd pepper.
• Serve the gumbo with brown rice ánd sprinkled with some fresh pársley.
• Full Recipe>> @-Cilantroandcitronella.com