Dinner
Vegetarian Gumbo
Rich roux deepens into a smoky base that coats tender squash, zucchini, okra, and beans in a thick vegetable broth laced with tomatoes. Each spoonful tastes earthy and warming, with soft vegetables and creamy beans that cling to rice.
- Total
- 1 hr 2 min
- Prep
- 30 min
- Cook
- 32 min
- Serves
- 10
Nutrition per Serving
- Calories
- 322
- Protein
- 9g
- Carbs
- 53g
- Fat
- 9g
- Fiber
- 10g
- Sugar
- 9g
- Sodium
- 640mg
Ingredients
- 1/2 cup all-purpose flour
- 1/3 cup extra-virgin olive oil
- 1 small butternut squash, peeled, seeded and cubed (3/4- to 1-inch)
- 2 cup chopped yellow onions
- 2 cup chopped poblano peppers
- 1 cup chopped celery
- 8 cup low-sodium vegetable broth
- 1 (28 ounce) can whole plum tomatoes, drained and crushed
- 1 3/4 tsp salt
- 3 cup fresh okra, trimmed and sliced (3/4-inch)
- 3 cup chopped zucchini
- 2 (15 ounce) cans no-salt-added pinto beans, rinsed
- 2 tbsp hot sauce
- 1 tbsp red-wine vinegar
- 1/2 tsp ground pepper
- 4 cup cooked brown rice, warmed
Instructions
- Whisk flour and oil in a 7-quart pot. Cook over medium heat, stirring frequently, until the mixture is deeply browned (the color of milk chocolate), 10 to 12 minutes. Add squash, onions, poblanos and celery; cook, stirring occasionally, until the vegetables are well coated and warmed through, about 5 minutes. Stir in broth, crushed tomatoes and salt; bring the mixture to a boil over high heat. Stir in okra; reduce heat to medium-high and simmer for 5 minutes. Stir in zucchini and beans; simmer until the squash is tender, about 5 minutes. Stir in hot sauce, vinegar and pepper. Serve over rice.