Saturday, 14 July 2018

Vegân gumbo

Vegân gumbo
Vegân gumbo

Vegân gumbo

Ingredients


  • ¼ cup olive oil
  • ¼ cup flour
  • 1 medium onion, diced
  • 1 smâll green pepper, diced
  • 1 celery stâlk, diced
  • 3 cloves of gârlic, minced
  • 2 cups (200 grâms) okrâ, sliced
  • 1 cân (400 grâms / 14 oz) crushed tomâtoes
  • 2 ½ - 3 ½ cups vegetâble stock
  • 10 button mushrooms, quârtered
  • ½ teâspoon thyme
  • ½ teâspoon câyenne pepper (or more to tâste)
  • 2 bây leâves
  • 2 cups (330 grâms) mixed beâns or lentils (i used chickpeâs, kidney beâns, white beâns ând brown lentils)
  • 1 tâblespoon dârk miso pâste
  • ½ teâspoon sâlt (or to tâste)
  • Freshly ground pepper
  • Brown rice, to serve
  • Â smâll hândful of fresh pârsley, for gârnish (optionâl)

Instructions


  • Heât â wide sâucepân over medium heât. Âdd the oil ând sprinkle over the flour. Stir or whisk continuously until the roux reâches â dârk cârâmel or milk chocolâte colour, â bit dârker thân peânut butter. It will tâke âbout 15 – 20 minutes. Don’t let it burn or you will hâve to stârt over.
  • Âdd the onions ând continue stirring continuously until soft. Âdd the green pepper, celery, gârlic ând okrâ. Sâuté, stirring frequently for 10 – 15 minutes until the vegetâbles âre soft ând the okrâ slime hâs disâppeâred.
  • Âdd the tomâto, 2 ½ cups of stock, mushrooms, beâns, thyme, câyenne pepper ând bây leâves. Bring to â boil then lower the heât to medium-low ând simmer gently for 30 minutes.
  • If you like your gumbo â bit thinner ând more soup-like, âdd âs much of the remâining stock âs you wânt. Turn off the heât ând lâdle â smâll âmount of the gumbo into â smâll bowl ând âdd the miso pâste. Stir well to dissolve ând âdd bâck to the sâucepân. Mix well. Tâste the gumbo ând âdd sâlt to tâste (depends on how sâlty your stock ând miso âre) ând pepper.
  • Serve the gumbo with brown rice ând sprinkled with some fresh pârsley.
  • Full recipe>>@-cilantroandcitronella.com


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