Healthy Slow Cooker Vegetarian Gumbo
Ingredients
The base
-
2
tbsp
olive oil
-
1
chopped
yellow onion
-
1
chopped
green bell pepper
-
2
stalks
celery
-
3
cloves
garlic
-
2
tbsp
all-purpose flour
-
2
cups
vegetable broth
-
14.5
oz
diced tomatoes, canned
-
15
oz
kidney beans, rinsed and drained
-
8
oz
white mushrooms, quartered
-
1
small
zucchini, cut into thick half moons
-
1
cup
frozen okra, sliced
-
2
tbsp
vegetarian Worcestershire sauce
-
1
tbsp
cajun seasoning
-
1
leaf
bay leaf
-
to taste
salt and pepper
For serving
-
to taste
hot sauce
-
as needed
cooked rice
Instructions
- Heat 1 tablespoon of oil in a Dutch oven over medium heat and cook the onion, bell pepper, celery, and garlic until softened.
- Transfer the cooked vegetables to a slow cooker.
- In the same Dutch oven, heat the remaining oil and stir in the flour, cooking until golden brown.
- Pour in the vegetable broth and bring to a boil, then transfer it to the slow cooker.
- Add the remaining ingredients (except hot sauce and rice) to the slow cooker.
- Cover and cook on low for 6–8 hours.
- Once cooked, remove the bay leaf and adjust seasoning if needed.
- Serve over rice with hot sauce.
Nutrition Facts (estimated)
Servings
4-6
Calories
298
Total fat
8g
Total carbohydrates
46g
Total protein
14g
Sodium
594mg
Cholesterol
0mg
You might also like