Clarissa Johal: #MeatlessMonday-Vegetarian Crockpot Gumbo

Monday, February 9, 2015

#MeatlessMonday-Vegetarian Crockpot Gumbo

This is a hearty dinner that is very versatile. If you like okra, feel free to add. (I'm not a fan of it, personally). I love spicy food but my kiddos don't--hence, this isn't a spicy recipe either. If you aren't vegetarian, switching out the vegetarian sausage for shrimp or regular sausage works too. Enjoy!

Vegetarian Crockpot Gumbo

Ingredients

2 tablespoons olive oil
1 large onion, diced
4 stalks celery, sliced
2 large carrots, sliced
1 large red pepper, diced
1/2 cup packed spinach, chopped
4-6 cloves garlic, minced

Roux:

3 tablespoons butter
3 tablespoons flour
1 tablespoons Italian seasoning
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon salt

4 cups vegetable stock

14 ounce can diced tomatoes with juice
1 tablespoon lemon juice

1 zucchini, diced
2 vegetarian sausages, cut into thin slices (Tofurky Italian sausage is a good choice)

Cooked rice, 1/2 cup per serving

Instructions:

In a large skillet, heat oil over medium heat. Add onions, carrots, celery, garlic and sauté for 3 minutes. Remove from heat and set aside. 

In a small pot, make roux: Over medium heat, melt butter and gradually add flour, whisking to form a smooth paste. Add spices. Add slowly to heated vegetable stock, whisking until smooth. Cook and stir over medium heat until slightly thickened, about 5-8 minutes.

Transfer vegetables and roux mixture to slow cooker. Add tomatoes with juice and lemon juice and stir to combine all ingredients thoroughly. Cook on high for 3 hours or low for 6 hours 

Add zucchini for last 30 minutes of cooking time
Pan fry/brown sliced vegetarian sausages on low heat (they burn easily). Add last 10 minutes of cooking time 

To serve. Place cooked rice in bottom of each bowl. Ladle gumbo over top.

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