Vegan Gumbo

By tixrus-2

This yummy gumbo is veganissimo, and is easily adapted for the veggies that you have on hand.

Ingredients

• 2 C Walla Walla onions, diced
• 3 C Vegetable stock
• 7-8 Tomatoes chopped
• .5 C carrots sliced
• 4 C Okra, tops & ends removed, sliced 1/4"
• 1 Poblano chile, roasted & chopped
• 1 jalapeno, minced
• 1/4 C Olive oil
• 1 zucchini, sliced
• 1 C corn kernels
• 3-6 cloves garlic, minced
• 2 Asian eggplant, chopped (optional)
• 10 oz tofu, cubed
• 1.5 tsp cayenne
• 1 tsp red pepper flakes
• 1 tsp salt
• 1 tsp black pepper
• 1.5 tsp oregano crushed
• 1.5 tsp thyme crushed
• 3 tsp paprika

Preparation

Step 1

To roast a poblano, cut it open, remove the middle and lay it out flat on your stove top.
Turn on the fire and push any indented areas down so they get seared. When the skin is all blackened, remove and let cool. After it has cooled, scrub off the blackened skin with a vegetable brush and chop.

In large pot, heat olive oil, sautee onions, celery, eggplant, poblano, jalapeno, and spices other than salt and garlic, until softened. Add stock, remaining vegetables and garlic, and cook medium heat about 20 minutes. Add tofu and salt to taste. Serve over rice.