Vegetarian Gumbo
Chef Notes: I get very emotional when I see any dish that everybody likes that I can’t eat because it’s not vegetarian. That I can’t take. I will use any power that I think I have to duplicate a splendid non-vegetarian soup like gumbo. I was in New Orleans once and everybody there is eating gumbo. But they don’t have vegetarian gumbo. I was so displeased (saying it mildly) that the first thing I did when I went home is to make gumbo without meat. Eat your heart out New Orleans; here’s my vegetarian gumbo! Chef Jyoti
Yield: 6 - 8 servings Difficulty: easy
Ingredients:
2 tablespoons Spectrum organic safflower oil
2 Tofurky vegetarian italian sausage, sliced thin
1 small organic yellow onion, diced
3 cloves organic garlic, minced
1 tablespoon organic lemon grass, only white parts finely ground
¼ cup organic carrots, diced
½ cup organic yellow squash, diced
¼ cup organic celery, diced
¼ cup organic green pepper, diced
2 cups fresh okra, trimmed and sliced
1 teaspoon organic chili powder
1 teaspoon organic cumin seed powder
1 teaspoon organic thyme leaf
1 teaspoon organic oregano leaf
¼ cup Woodstock frozen organic green peas
1 cup organic brown rice or jasmine rice, cooked
1 ½ cup crushed tomatoes
5 cups filtered water
1 tablespoon s vegetable broth powder
Sea salt and black pepper
Directions:
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