Vegetarian Gumbo (Week of 1/9)
*Please Note: Ingredients and recipes are subject to change due to product availability and teacher’s discretion.*
Servings Prep Time
10servings 30minutes
Cook Time
30minutes
Servings Prep Time
10servings 30minutes
Cook Time
30minutes
Ingredients
  • 1/2cup all purpose flour
  • 1/3cup olive oil
  • 1 small butternut squashpeeled, seeded, and cubed (3/4- to 1-inch)
  • 2cups chopped yellow onions
  • 2cups chopped poblano peppers
  • 1cup chopped celery
  • 8cups low sodium vegetable broth
  • 1(28 ounce) can whole plum tomatoesdrained and crushed
  • 1 3/4teaspoons Salt
  • 3cups fresh okratrimmed and sliced (3/4-inch)
  • 3cups chopped zucchini
  • 2(15 ounce) cans no-salt-added pinto beansrinsed
  • 2tablespoons hot sauce
  • 1tablespoon red wine vinegar
  • 1/2teaspoon ground pepper
  • 4cups cooked brown ricewarmed
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.