Vegan Gumbo
An old traditional favorite with a new, vegan twist. Delicious, hot and spicy.
Servings 6 -8 servings
Calories 258kcal
Ingredients
- 3 tablespoon olive oil
- 3 cloves garlic, minced
- 2 zucchini, chopped shredded
- 1 onion, chopped chopped
- 14 oz corn, fresh or frozen
- 1 cup chopped celery
- 32 oz vegetable broth
- 1 teaspoon garlic powder or granulated garlic
- 2 teaspoon gumbo file
- 1 teaspoon sea salt
- ½ teaspoon red pepper flakes
- 28 oz canned diced tomatoes with green chiles, drained
- 1 14 oz can jackfruit preferably organic(not in syrup)
- 2 tablespoon gluten free flour
- ½ cup water
Instructions
- Rinse the jackfruit and shred into small pieces.
- Chop all vegetables and add to large soup pot with oil. Saute for 3 minutes.
- Add remaining ingredients except flour and water to pot and bring to boil; reduce heat, cover and simmer for 40 minutes.
- Stir flour and water until smooth--strain lumps and add to gumbo in pot to thicken gumbo.
- Serve with steamed rice.
