Veggie Gumbo
Serve this gumbo over 1/3 cup cooked brown rice or quinoa. If you are only cooking for one or two people, you can easily freeze leftovers from this recipe to save for a later date.
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- Prep time
- 20 min
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- Servings
- 6 Servings
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- Serving size
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1 cup
Ingredients
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vegetable oil
- 2 tbsp
- 2 tbsp
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-
all-purpose flour
- 2 tbsp
- 2 tbsp
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small onion (diced)
- 1
- 1
-
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green bell pepper (seeded and diced)
- 1
- 1
-
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red bell pepper (seeded and diced)
- 1
- 1
-
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celery (diced)
- 2 stalks
- 2 stalks
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garlic (minced)
- 3 clove
- 3 clove
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salt
- 1 tsp
- 1 tsp
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black pepper
- 1/2 tsp
- 1/2 tsp
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salt-free cajun seasoning
- 2 tbsp
- 2 tbsp
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low sodium vegetable broth
- 3 cup
- 3 cup
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baby spinach
- 9 oz
- 255 g
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black-eyed peas (drained and rinsed)
- 1 (14.5-oz) can
- 1 (14.5-oz) can
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Directions
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Add the vegetable oil to a large pot over medium-high heat. Add the flour and cook, stirring, until golden, about 3 minutes.
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Add the onion, bell peppers, celery, and garlic. Reduce the heat to medium and cook, stirring frequently, until the vegetables soften, about 5-7 minutes.
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Add the salt (optional), ground black pepper, and Cajun seasoning. Cook for another minute.
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Pour in the vegetable broth, scraping up any browned bits from the bottom of the pot. Bring to a boil, then reduce to a simmer and cover.
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Simmer, covered, for 40 minutes, stirring occasionally.
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Add the spinach and black-eyed peas. Continue to simmer until the spinach is wilted.