½ cup diced green or red pepper
1 –cup sliced celery
4- Tablespoons peanut oil
1 16-0unce whole-kernel corn
1 16-ounce stewed tomatoes
1-Teaspoon salt
¼-teaspoon black pepper
1/8-teaspoon cayenne paper
1 -10 ½ ounce package of frozen sliced okra
In a 3-quart saucepan, sauté onion, green or red pepper, and celery in oil for 5 minutes. Add corn, tomatoes, salt, and black and cayenne papers; cover and simmer over low heat for 30 minutes. Add okra; cover and simmer 10 minutes longer. Makes 4 to 6 servings.
https://www.connoisseurusveg.com/sweet-potato-vegan-gumbo/
Servings 8
Author Terry Walters
Ingredients
1 cup uncooked wild rice
3 cups water
3 cups peeled and cubed sweet potatoes
2 tablespoons extra virgin olive oil
1 large yellow onion chopped
4 garlic cloves minced
2 celery stalks chopped
1 large green bell pepper chopped
3 cups cooked kidney beans
1 tablespoon dried thyme
1 tablespoon paprika
½ teaspoon sea salt
¼ teaspoon freshly ground pepper
⅛ teaspoon cayenne
1 ½ cups diced tomatoes with their juices
2 tablespoons tomato paste
1 tablespoon red wine vinegar
4 cups vegetable stock
2 bay leaves
1 tablespoon arrowroot dissolved in 1 tablespoon water
6-8 dashes of hot sauce
½ cup chopped scallions
Instructions
Preheat oven to 400°. Line a baking sheet with parchment paper.
Place wild rice and water in a pot or rice cooker. Bring to a boil, reduce heat and simmer covered until water is absorbed (about 40 minutes). Remove from heat and set aside to cool slightly. Fluff with a wooden spoon when cool.
Meanwhile, place sweet potatoes in a bowl, drizzle with 1 tablespoon of olive oil, and spread in a single layer on a prepared baking sheet. Roast for 20 minutes or until caramelized and soft (time will vary depending on the size of the cubes). Remove from oven and set aside.
In a large Dutch oven over high heat, brown onion, garlic, celery, and bell pepper in the remaining tablespoon of olive oil until soft (3 minutes). Reduce heat to medium. Add kidney beans, thyme, paprika, salt, pepper, and cayenne, and stir. Add tomatoes, tomato paste, vinegar, and vegetable stock and stir to combine all ingredients. Submerge bay leaves and bring the soup to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally.
Add roasted sweet potatoes to the soup and stir in dissolved arrowroot. Simmer for 2 minutes longer, then remove from heat. Discard bay leaves and season with hot sauce.
Place a spoonful of rice in the center of each soup bowl, ladle gumbo around the rice and serve topped with chopped scallions.
