Vegan gumbo
A classic Southern gumbo is typically started with a French dark roux to help thicken the base of the soup. In my vegetable-packed version, I use gram flour to create that base, making this gumbo not only ideal for vegans but great for people on a gluten-free diet, too.
1 HOUR | SERVES 6 | EASY |
rapeseed oil 2 tbsp
gram flour 2½ tbsp
celery 2 stalks, finely diced
red onion 1 large, finely chopped
red pepper 1, roughly chopped
garlic 2 cloves, crushed
chopped tomatoes 400g tin
fresh gluten-free vegetable stock 850ml
sweet potato 500g, peeled and cut into 2-3cm chunks
black-eyed peas 400g tin, drained and rinsed
okra 175g, trimmed and roughly chopped into 2cm pieces
bay leaves 2
flat-leaf parsley a small handful, roughly chopped
steamed brown rice 600g to serve
CREOLE SEASONING
smoked paprika 2½ tbsp
onion powder 1½ tbsp
garlic powder 1½ tbsp whole black peppercorns ground to make ½ tbsp
ground white pepper ½ tbsp
dried parsley ½ tbsp
dried oregano ½ tbsp
dried thyme ½ tbsp
cayenne pepper ¼ tsp
1 Combine the ingredients for the Creole seasoning in a small bowl and then decant into a small jar. This will keep for up to six months in a cool, dry space, out of direct sunlight.
2 Put the oil and gram flour in a large, deep pan. Whisk together and continue to do so over a low heat for 2-3 minutes or until the mixture has thickened and turned a dark caramel colour.
3 Add the celery, onion, pepper and garlic, season with salt and fry for 8-10 minutes or until the vegetables have begun to soften. Add 3 tsp of the Creole seasoning, cooking for 30 seconds, then stir in the tomatoes and cook for a further minute.
4 Stir in the stock, sweet potato, peas, okra and bay. Bring to a boil then leave to simmer, uncovered, for 30 minutes until the sweet potato is cooked through and the liquid has reduced slightly. Season to taste. Serve with steamed rice, scattered with the parsley.
PER SERVING 397 kcals | fat 6.4G saturates 0.8G | carbs 65.5G | sugars 13G fibre 12.5G | protein 13G | salt 0.5G