Fire Roasted Vegetarian Gumbo Recipes

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FIRE ROASTED VEGETARIAN GUMBO



Fire Roasted Vegetarian Gumbo image

The smokiness from the paprika, roasted peppers, and tomatoes takes the place of andouille sausage in this vegetarian gumbo. With a lot of spice and flavor, this gumbo is a great way to warm up on a cold winter's night.

Provided by JessMacintyre

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 2h

Yield 8

Number Of Ingredients 20

1 serrano pepper
1 banana pepper
1 small jalapeno chile pepper
¼ cup canola oil
¼ cup all-purpose flour
2 tablespoons canola oil
2 celery ribs, chopped
1 large onion, chopped
3 green bell peppers, chopped
1 quart vegetable broth
2 cloves garlic, minced
2 tablespoons Cajun seasoning
1 tablespoon smoked paprika
1 tablespoon file powder
1 cup fire-roasted tomatoes
1 sweet potato, peeled and cubed
1 parsnip, peeled and cubed
1 cup canned red beans, rinsed and drained
1 cup canned black-eyed peas, rinsed and drained
2 cups frozen cut okra, thawed

Steps:

  • Preheat oven to broil.
  • Arrange the serrano, banana, and jalapeno chile peppers on a baking sheet and place in the oven. Watch carefully and broil just until the skins blacken and blister, 4 to 5 minutes. Turn the peppers and continue broiling until all sides are blackened. Remove the peppers from the oven and place in a sealed paper bag to steam. After 15 to 20 minutes, remove peppers from the bag and peel off the crispy black skin. Remove stems and seeds from the peppers, coarsely chop, and place in a bowl.
  • Heat the canola oil in a large skillet over medium heat until a pinch of flour sprinkled over the oil just begins to bubble. Whisk in the rest of the flour and cook, whisking continuously, until the mixture is well blended and dark brown, about 20 minutes. Once it becomes dark brown, remove the roux from the heat.
  • Place 2 tablespoons of canola oil into a deep soup pot and heat over medium-high heat. When the oil is just about to smoke, stir in the celery with half of the onions and bell peppers. Cook and stir until the vegetables are tender and the onion is transparent, about 5 minutes. Stir 1/4 cup of the vegetable broth into the pot. Cover, and simmer until almost all the liquid is evaporated, 10 to 15 minutes.
  • Stir the serrano, banana, and jalapeno chile peppers, along with the uncooked bell peppers and onions, garlic, Cajun seasoning, smoked paprika file powder, into the cooked bell peppers and onions. Stir the roux and 1 cup of stock into the vegetable mixture until the roux dissolves. Cover and simmer 5 minutes. Add the tomatoes, sweet potato, parsnip, red beans, black-eyed peas, okra, and remaining stock. Simmer uncovered 30 minutes more. Season to taste with salt and pepper.

Nutrition Facts : Calories 267.8 calories, Carbohydrate 35.7 g, Fat 11.8 g, Fiber 8.8 g, Protein 6.8 g, SaturatedFat 0.9 g, Sodium 885.8 mg, Sugar 8.4 g

FIRE-ROASTED CORN AND BEEF SKILLET PIE



Fire-Roasted Corn and Beef Skillet Pie image

This zesty take on a comforting pot pie gets a spicy kick with pepper Jack cheese. Have some pizza seasoning in your spice cabinet? Sprinkle it over the breadsticks before baking.

Provided by Doug

Categories     Beef Pie

Time 50m

Yield 6

Number Of Ingredients 5

1 pound ground beef
1 (24 ounce) jar prepared marinara sauce
2 cups fire-roasted frozen corn
¾ cup shredded pepper Jack cheese
1 (11 ounce) package refrigerated breadstick dough

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Cook ground beef, stirring and breaking up lumps, in a large cast iron skillet until browned, about 10 minutes. Stir in pasta sauce and corn. Bring to a boil, then stir in cheese.
  • Unroll breadstick dough and loosely weave on top of filling.
  • Bake in the preheated oven until golden brown and bubbly, 20 to 25 minutes. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 591.5 calories, Carbohydrate 52.7 g, Cholesterol 84.2 mg, Fat 31.5 g, Fiber 4.9 g, Protein 23.8 g, SaturatedFat 12 g, Sodium 999 mg

VEGETARIAN GUMBO



Vegetarian Gumbo image

No one will miss the meat in this satisfying stew (it's also vegan!). It starts with a roux and the holy trinity of onion, celery, and bell pepper, then calls for both fresh ingredients (okra and yellow squash) and canned (tomatoes and black-eyed peas).

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 1h15m

Number Of Ingredients 13

2 tablespoons safflower oil
2 tablespoons unbleached all-purpose flour
1 small onion, cut into 1/4-inch pieces (1 1/2 cups)
2 celery stalks, cut into 1/4-inch pieces (1 cup)
1 orange or red bell pepper, cut into 1/2-inch pieces (1 cup)
Kosher salt
1 can (14 ounces) diced tomatoes, drained
1 1/2 teaspoons Creole seasoning, such as Tony Chachere's
4 cups vegetable broth
8 ounces okra, cut into 1/4-inch rounds (2 cups)
1 yellow squash, quartered lengthwise and chopped (2 cups)
1 can (14 ounces) black-eyed peas, rinsed and drained
Steamed white rice and sliced scallions, for serving

Steps:

  • In a medium pot, whisk together oil and flour to combine. Cook over medium heat, whisking frequently, until mixture is the color of butterscotch, about 10 minutes.
  • Add onion, celery, and bell pepper. Season with salt and cook, stirring, until vegetables soften, about 8 minutes. Add tomatoes and Creole seasoning; cook until fragrant, 1 to 2 minutes more.
  • Stir in broth, okra, squash, and peas. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until vegetables are tender, about 30 minutes. Serve over rice, sprinkled with scallions.

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Top Asked Questions

What is the best gumbo recipe to make?
Once roux is brown, slowly whisk in vegetable broth until fully incorporated into roux. Add bell pepper, celery, onion, okra, garlic, parsley, and tomatoes and bring to a boil for 5 minutes. Stir in Creole seasonings and red beans, adjusting seasonings to taste. Serve gumbo in a bowl with a scoop of white rice and top with green onions if desired.
How long do you boil gumbo for?
Once at a boil, uncover and cook for about 10 minutes. Reduce the heat to low and simmer for 40 minutes, stirring occasionally, to reduce and thicken the gumbo. Add the green onions, okra, the remaining ½ cup parsley, and the reserved 1½ cups onion mixture. If desired, add 1 to 2 cups water to loosen the gumbo. Simmer for another 20 minutes.
What is vegetarian gumbo?
Due to a clever mix of ingredients, this Vegetarian Gumbo has all the flavor and smokiness of a meaty gumbo. It’s so chock full of veggies, you won’t miss the meat or seafood at all. During the month of January, I gravitate towards lighter and healthier meals as most do.
How do you cook gumbo soup?
Then add in the cauliflower, mushrooms, tomatoes, seasoning, thyme, cayenne and bay leaf. Stir until combined, and continue cooking until the soup reaches a simmer. Reduce heat to medium-low and let the gumbo continue to simmer for 5-10 minutes minutes, or until the vegetables are tender.

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