Easy Vegetable Gumbo

Name: Easy Vegetable Gumbo
Yield: 2
Cuisine: Fusion
Ingredients: vegetable oil; flour; onions; sweet bell peppers; celery stalks; carrots; garlic; soy sauce or tamari (for gluten-free); paprika; chicken stock; kale; black-eyed peas

Rich vegetable gumbo built on a dark roux, loaded with bell peppers, onions, celery, carrots, kale, and black-eyed peas. A hearty plant-based take on Louisiana’s signature stew.

YIELD

2 servings

PREP

10 min

COOK

25 min

READY

35 min

Start with the holy trinity of onions, bell peppers, and celery sizzling in a nutty-dark roux, then build your pot with layers of vegetables that simmer into submission.

Garlic and paprika bloom in the heat before chicken broth brings everything together, and tender kale wilts into the spicy-savory base during those final 15 minutes.

Serve over rice with a dash of hot sauce for a bowl that warms you from the inside out.

Pro Tips

Cook the roux (flour and oil) until it’s the color of peanut butter or darker for authentic flavor
Chop all vegetables before starting; once the roux is ready, you need to work quickly
Add vegetables in order of cooking time: onions and peppers first, then carrots and celery
Finish with a splash of file powder or hot sauce for traditional Louisiana flair

Ingredients

TABLESPOONS VEGETABLE OIL *

TABLESPOONS FLOUR *

ONION *

SWEET BELL PEPPER *

CELERY STALK *

CARROT *

CLOVES GARLIC *

TABLESPOON SOY SAUCE OR TAMARI (FOR GLUTEN-FREE)
or Worcester *

TEASPOON PAPRIKA *

CUPS CHICKEN STOCK *

POUND KALE *

CAN BLACK-EYED PEA *

Directions

Make roux. Add vegetables. Add soy, paprika, and broth. Add kale and let simmer for 15 minutes.

* not incl. in nutrient facts

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