Instant Pot Gumbo (Vegetarian/Vegan)
Ingredients
The gumbo
-
1
Tablespoon
light olive oil
-
1
teaspoon
minced garlic
-
1
whole
bell pepper, diced
-
1 ½
cups
onion, chopped
-
3
ribs
celery, chopped
-
1
Tablespoon
fresh thyme
-
1
Tablespoon
smoked paprika
-
3
teaspoons
Cajun spice mix
-
½
teaspoon
dried oregano
-
¼ – ½
teaspoon
cayenne pepper
-
1
Tablespoon
apple cider vinegar
-
⅔
cup
uncooked red lentils
-
3
cups
vegetable broth
-
1
can (14 ounces)
fire roasted tomatoes
-
1
Tablespoon
Tabasco or cajun hot sauce
-
1
whole
bay leaf
-
2
cups
fresh or frozen chopped okra
-
to taste
Kosher salt and pepper
-
for serving
cooked white rice or cauliflower rice
The roux
-
3
Tablespoons
butter or non-dairy butter
-
3
Tablespoons
all-purpose gluten-free flour
Optional toppings
-
to taste
chopped cilantro
-
to taste
diced jalapeño
Instructions
- Preheat the oven and roast the okra until crispy.
- Sauté the onion, garlic, bell pepper, and celery in olive oil until softened.
- Add thyme, paprika, Cajun seasoning, oregano, and cayenne to the sautéed vegetables and cook for another minute.
- Mix in apple cider vinegar, lentils, broth, fire-roasted tomatoes, hot sauce, and bay leaf.
- Lock the Instant Pot lid and cook on high pressure for 3 minutes, then allow natural release for 12-15 minutes.
- While the Instant Pot is cooking, prepare the roux by whisking together butter and flour over medium heat until it turns light brown.
- After the Instant Pot has released pressure, stir in the roux and roasted okra, adjusting seasonings as necessary.
- Serve the gumbo over rice or cauliflower rice and garnish with optional toppings.
Nutrition Facts (estimated)
Servings
5-6
Calories
192
Total fat
2.8g
Total carbohydrates
35.7g
Total protein
9.2g
Sodium
653.3mg
Cholesterol
0mg
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