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Fast Veggie Gumbo
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Serves: 8.
Additional information: Sauce:
- 1 1/2 teaspoon Grated or ground ginger
- 1/4 cup vegan rice wine vinegar
- 3 tablespoon canola oil
- 1 teaspoon sesame oil or tahini
- 2 tablespoon soy sauce or tamari
- 2 tablespoon vegan brown sugar
- 2 cloves garlic, pressed or minced
- juice of one lemon
- 1/2 teaspoon Red pepper flakes
- 1/4 cup chopped cilantro
Ingredients
- 1 16-ounce package frozen gumbo vegetables (or mix together a comparable quantity of frozen okra, bell peppers, celery, and onions)
- 12 ounces fat-free tomato sauce (not spaghetti sauce, as the seasoning would be wrong)
- 1/4 teaspoon salt (if you use salt, as we do)
- 1/4 teaspoon celery seeds
- 1 teaspoon ground dried ancho chiles (substitute a good chile powder)
- 2 hefty squirts veggie worcestorshire sauce
- fresh ground black pepper
- 1 large clove garlic, pressed or minced (we keep a bag of peeled garlic cloves in the freezer, extremely convenient--we peeled them ourselves, though--amazingly, a frozen clove presses quite nicely)
- 1 teaspoon oregano
Directions
We made this up, and have gradually been perfecting it.
Mix together all ingredients and microwave or simmer on the stovetop until the okra is tender: between 5 and 15 minutes. Serve over rice to soak up the sauce. Serves 3-4.