We had a serious crop of okra this year, then had a serious bumper crop as well. My husband requested I come up with a recipe for vegetarian gumbo. Here it is.
2 stalks celery
1 cup yellow or white onion
4 garlic cloves
2 cans petite diced tomatoes
½ cup diced green bell pepper
2 cups fresh green beans
2 cups purple hull, black-eyed or cream peas
2 cups fresh okra
1 8-oz package seitan
¼ cup unbleached white flour
¼ cup vegetable, canola or peanut oil
1 Tbsp creole seasoning
1 to 3 cups water
To Make It:
Prepare ingredients and set aside:
• Wash and slice celery into thin sections.
• Coarsely chop the onion.
• Mince the garlic.
• Wash and dice the bell pepper.
• Wash and cut the green beans into 1-inch to 1-½-inch sections.
• Wash the peas (if fresh) or measure out if frozen.
• Wash and cut the okra into ½-inch to ¾-inch sections.
• Rinse seitan and cut it into small pieces.
Put a heavy Dutch Oven or Chef’s pan on the stove over medium-high heat. Add the oil to the pan and heat for about a minute. Add the flour and cook, stirring constantly, until the oil/flour mixture is light brown. Add the onion and celery to the pan and cook 4 minutes. Add the garlic and creole seasoning and cook one minute more. Add the tomatoes, bell pepper, green beans, peas, and 1 cup water. Bring to a boil, then reduce the heat to low and cook for 10 minutes, stirring occasionally.
Meanwhile, mist a separate skillet with oil and put it on the stove over medium heat. Add the seitan and cook about 5 minutes until lightly browned, stirring frequently.
Add the seitan and okra to the Dutch Oven. Add more water, if desired, until the gumbo is the thickness you like. Cook for 20 minutes.
Serve over warm rice.
|With seitan||Without seitan|
|Serving Size||1 cup||1 cup|
|Number of Servings||8||8|
|Amount Per Serving|