Summer Vegan Gumbo
When okra season gets here, I start planning to make gumbo! And you can still make a delicious gumbo without all the meat and seafood. I load up with as many seasonal vegetables as possible and make a pot full of vegetable stock (save the rest for more simple summer soups) and then start cooking. In about 30 minutes you will have a flavorful nutritious pot of gumbo!
Ingredients
2 Tablespoons extra virgin olive oil
2 Tablespoons brown rice flour
5 green onion, thinly sliced
3 cloves garlic, minced
3 jalapeno, seeded and finely chopped (more or less as desired)
2 cups okra, sliced
1 small eggplant, cubed
1 green or yellow zucchini
1-2 heirloom tomatoes, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne
6 cups vegetable stock, homemade preferred (no or low salt)
2 cups kale, stems removed and leaves chopped
1 teaspoon fresh thyme, chopped
2 cups cooked brown rice
Heat the olive oil over medium heat. Whisk in the flour and cook until turning brown. Reduce heat to low and add the green onion, jalapeno, and garlic, cooking about 5 minutes. Stir in the okra, eggplant, and zucchini. Cook another 5 minutes. Add tomatoes, salt, pepper, and cayenne, then stir in broth making sure that mixture is well combined. Bring to a boil, reduce heat and cover, simmering about 15 minutes. When vegetables are tender, add kale, thyme, and rice and heat through.
Makes 4-6 servings.