¼ cup olive oil
¼ cup flour
1 medium onion, diced
1 small green pepper, diced
1 celery stalk, diced
3 cloves of garlic, minced
2 cups (200 grams) okra, sliced
1 can (400 grams / 14 oz) crushed tomatoes
2 ½ – 3 ½ cups vegetable stock
10 button mushrooms, quartered
½ teaspoon thyme
½ teaspoon cayenne pepper (or more to taste)
2 bay leaves
2 cups (330 grams) mixed beans or lentils (I used chickpeas, kidney beans, white beans and brown lentils)
1 tablespoon dark miso paste
½ teaspoon salt (or to taste)
Freshly ground pepper
Brown rice, to serve
A small handful of fresh parsley, for garnish (optional)
- Heat a wide saucepan over medium heat. Add the oil and sprinkle over the flour. Stir or whisk continuously until the roux reaches a dark caramel or milk chocolate colour, a bit darker than peanut butter. It will take about 15 – 20 minutes. Don’t let it burn or you will have to start over.
- Add the onions and continue stirring continuously until soft. Add the green pepper, celery, garlic and okra. Sauté, stirring frequently for 10 – 15 minutes until the vegetables are soft and the okra slime has disappeared.
- Visit Vegan Gumbo @ cilantroandcitronella.com for full instructions.