2. Vegan Gumbo
Full of flavor, this gumbo recipe comes packed with nutrients. A mix of mushrooms, beans, and okra, this gumbo is an inexpensive meal that’s excellent value for money. You can serve this gumbo fresh, or keep it in the fridge for up to 3-days for a healthy lunchtime meal that tastes fantastic.
10-button mushrooms, quartered.
1-green bell pepper, diced.
2-stalks celery, chopped.
3-cloves minced garlic.
¼-cup coconut oil.
2-cups okra, sliced.
2-cups vegetable stock.
2-cups mixed lentils, beans, and chickpeas.
1-can diced tomatoes.
½-teaspoon chopped thyme.
½-teaspoon cayenne pepper.
1-tablespoon miso paste.
½-teaspoon crushed Himalayan pink salt.
Fresh cracked black pepper
4-cups brown rice.
2-tablespoons chopped parsley for garnish.
Place a large crockpot over medium heat. Add the oil and add the oil. Toss in the garlic and onions, sauté until brown. Add the celery, bell pepper, and okra. Stir for 10-minutes until veggies soften. Add the tomatoes, miso, stock, mushrooms, legumes, pepper, and thyme. Bring to the boil and then reduce heat while stirring in the cornflour to thicken. Let the gumbo simmer for another 30-minutes.
Cook the rice in a separate saucepan while the gumbo simmers. Serve the gumbo over the rice and enjoy warm.