Smoky Okra Gumbo
Soothing and warning, this hearty stew is a complete meal when served alone, or create a more substantial meal by pairing with some nutty steamed brown rice.
SERVES 4
Ingredients
- 60ml (3.1 fl oz) olive oil
- 30g (1oz) plain flour
- 1 large red onion, peeled and finely chopped
- 3 cloves garlic, peeled and finely chopped
- 150g (5.2 oz) okra chopped
- ½ yellow pepper, deseeded and sliced
- ½ green pepper, deseeded and sliced
- 2 large flat mushrooms, sliced
- 3 stalks celery, finely chopped
- 1 tbsp Cajun seasoning
- 1 tbsp dried thyme
- 2 tbsp tomato purée
- 2 tsp smoked paprika
- 2 tbsp vegan Worcestershire sauce
- 400g (14.1 oz) tin chopped tomatoes
- 480ml (16.2 fl oz) water
- 2 tsp bouillon powder
- 400g (14.1 oz) tin mixed beans, rinsed and drained
- Sea salt and black pepper, to taste
To serve
- Heat the olive oil in a small pan and add the flour. Cook over a medium heat, stirring continuously, for 10 minutes, or until golden brown and toasted.
- Add this mixture, plus all the remaining ingredients, to a slow cooker, and cook on high for 4 hours or 8 hours on low for best results. Season well before serving hot.
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