Vegan Okra and Red Bean Gumbo
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Ingredients
- 400 g tinned red kidney beans
- 300 g okra, sliced
- 50 g plain flour
- 50 ml vegetable oil
- 1 onion, diced
- 1 green pepper, sliced
- 2 celery stalks, sliced
- 3 garlic cloves
- 900 ml vegetable stock
- 2 tsp cajun seasoning
- 300 g long-grain white rice
Nutrition (per serving)
- Calories
- 581 kcal
- Protein
- 16.9 g
- Carbohydrate
- 92.3 g
- of which sugars
- 6.6 g
- Fat
- 13.6 g
- of which saturates
- 1.4 g
- Fibre
- 11.9 g
- Salt
- 2.56 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a large, heavy pot over a medium heat. Whisk in the plain flour and cook, stirring constantly, for 12-15 minutes until the roux turns a deep brown.
- 2
Add the onion, green pepper and celery stalks and cook for 5 minutes until softened.
- 3
Stir in the garlic cloves and cajun seasoning, then gradually whisk in the vegetable stock until smooth.
- 4
Add the okra and red kidney beans, and simmer for 20-25 minutes, stirring occasionally, until the okra is tender and the gumbo has thickened.
- 5
Meanwhile, cook the long-grain white rice according to the pack instructions.
- 6
Serve the gumbo ladled over the rice.
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