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Vegetarian Gumbo (Week of 1/9)

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 Vegetarian Gumbo (Week of 1/9)
*Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.*
Prep Time 30 minutes
Cook Time 30 minutes
Servings
10 servings
Ingredients
  • 1/2 cup all purpose flour
  • 1/3 cup olive oil
  • 1 small butternut squash peeled, seeded, and cubed (3/4- to 1-inch)
  • 2 cups chopped yellow onions
  • 2 cups chopped poblano peppers
  • 1 cup chopped celery
  • 8 cups low sodium vegetable broth
  • 1 (28 ounce) can whole plum tomatoes drained and crushed
  • 1 3/4 teaspoons Salt
  • 3 cups fresh okra trimmed and sliced (3/4-inch)
  • 3 cups chopped zucchini
  • 2 (15 ounce) cans no-salt-added pinto beans rinsed
  • 2 tablespoons hot sauce
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon ground pepper
  • 4 cups cooked brown rice warmed
Prep Time 30 minutes
Cook Time 30 minutes
Servings
10 servings
Ingredients
  • 1/2 cup all purpose flour
  • 1/3 cup olive oil
  • 1 small butternut squash peeled, seeded, and cubed (3/4- to 1-inch)
  • 2 cups chopped yellow onions
  • 2 cups chopped poblano peppers
  • 1 cup chopped celery
  • 8 cups low sodium vegetable broth
  • 1 (28 ounce) can whole plum tomatoes drained and crushed
  • 1 3/4 teaspoons Salt
  • 3 cups fresh okra trimmed and sliced (3/4-inch)
  • 3 cups chopped zucchini
  • 2 (15 ounce) cans no-salt-added pinto beans rinsed
  • 2 tablespoons hot sauce
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon ground pepper
  • 4 cups cooked brown rice warmed
Instructions
  1. Whisk flour and oil in a pot. Cook over medium heat, stirring frequently, until the mixture is deeply browned (the color of milk chocolate), 10 to 12 minutes.
  2. Add squash, onions, and celery; cook, stirring occasionally, until the vegetables are well coated and warmed through, about 5 minutes. Stir in broth, crushed tomatoes, and salt; bring the mixture to a boil over high heat. Stir in okra; reduce heat to medium-high and simmer for 5 minutes.
  3. Stir in zucchini and beans; simmer until the squash is tender, about 5 minutes. Stir in Old Bay, red wine vinegar, and pepper. Serve over rice.