Vegetarian Gumbo

Its time for the vegetarian version!

This is a hearty, filling meal for you to add in those fresh fall vegetables. Enjoy with corn bread or top the gumbo on whole grain couscous or whole grain rice. This is a satisfying choice for a dinner that will keep you happy and full.

Use any vegetables you may have on hand. Additional vegetables may include parsnip, okra, and winter squash. Have fun with the creativity of adding your favorite vegetables.

Serving Size: 8

Ingredients:

• 1/2 cup vegetable oil
• 1/3 cup unbleached whole wheat flour
• 1 small onion, chopped (1 cup)
• 1 small green bell pepper, chopped (1 cup)
• 3 stalks celery, chopped (1 cup)
• 1 28-oz. can diced tomatoes
• 2 cups fresh or frozen green beans
• 3 carrots, sliced (2 cups)
• 1 zucchini, diced (1 cup)
• 1 Tbs. ground cumin
• 1 Tbs. paprika
• 1 Tbs. dried oregano
• 1/4 tsp. cayenne pepper

Directions:

1. Stir together oil and flour in Dutch oven or heavy-bottomed pot until smooth. Cook over high heat 10 minutes, or until roux turns a dark caramel color, stirring constantly.
2. Add onion, bell pepper, and celery, and cook 5 minutes, or until vegetables are softened.
   
3. Stir in all remaining ingredients and 4 cups water. Season with salt and pepper.
   
4. Reduce heat to medium-low, cover, and cook 40 minutes, or until carrots are tender.