Name: Black Eyed Pea Gumbo
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 6 servings
Ingredients: 1 tbsp olive oil; 1 null yellow onion (chopped); 2 null celery stalks (chopped); 1 null green bell pepper (chopped); 3 null garlic cloves (minced); 1 tbsp vegan butter; 2 tbsp all purpose flour; 4 cups vegetable broth; 2 cans black eyed peas (15 oz each, drained and rinsed); 1 can chopped tomatoes (14.5 oz); 1 cup frozen okra; 1 tsp cajun seasoning; 0.5 tsp dried thyme; 1 null bay leaf; 0.5 tsp smoked paprika; 0.25 tsp ground black pepper; null null salt (to taste); null null hot sauce (to taste (optional)); null null cooked rice; null null fresh parsley (chopped, for garnish)

Instructions

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1

Heat olive oil (1 tbsp) in a large pot or Dutch oven over medium heat.
2

Add onion (1 yellow), stalks (2 celery), and bell pepper (1 green). Sauté for 8 minutes until softened.
3

Stir in cloves (3 garlic) and cook for 1 minute until fragrant.
4

Push vegetables to one side, add vegan butter (1 tbsp) to the empty side. Once melted, stir in all purpose flour (2 tbsp) to create a roux. Cook for 2 minutes, stirring constantly.
5

Slowly whisk in vegetable broth (4 cups), ensuring no lumps. Bring to a simmer.
6

Add black eyed peas (2 cans), chopped tomatoes (1 can), frozen okra (1 cup), cajun seasoning (1 tsp), dried thyme (0.5 tsp), leaf (1 bay), smoked paprika (0.5 tsp), and ground black pepper (0.25 tsp). Stir well.
7

Reduce heat to low, cover, and simmer for 40 minutes, stirring occasionally, until flavors meld and gumbo thickens.
8

Remove bay leaf. Season with [salt to taste] and [hot sauce to taste] if desired.
9

Serve hot over [cooked rice], garnished with [fresh parsley].