1 TBSP - vegetable oil
1 medium onion - diced
1 clove garlic - minced
1 TBSP - white flour
1 cup vegetable boullion
1 can - diced tomatoes
(or several fresh tomatoes)
1/2 can - red beans
1/4 cup brown rice
1/2 cup okra - 1/2" slices
1/2 cup - diced bell pepper
1 stalk celery - diced
1/2 tsp - salt
1/8 tsp - ground black pepper

tabasco sauce to taste

Make up the brown rice first and set to the side.

Using a large sauce pan, saute the onion in the
vegetable oil for 3 to 4 minutes. Add the garlic and
saute 1 more minute. Next add the flour and stir
until it is fully mixed with the oil.

Now add the vegetable boullion, tomatoes, red beans,
brown rice, okra, bell pepper, and celery. Let this
simmer for 15 minutes or so until the bell peppers are
completely cooked.

Add the salt, black pepper, and 3 or 4 good jiggers of
tabasco sauce. Go easy on the tabasco sauce at this
stage. It is real easy to get too much. Your guest can
add more to their bowl at the table if they want to.

This recipe makes about 6 servings.
Scale up or down for the quantity you need.
Just thinking about our vegan gumbo is making us hungry. Traditionally,
gumbo was made with whatever was available at the time. Don't be
afraid to experiment with this recipe. Use what you have on hand. A note
of caution if you are new to tobasco sauce, go easy with it. You can
always add more, but it's real hard to take it back. Add don't forget to put
out some crackers for your guest.

We use Cuisinart food
processors at the GOAT.
Vegan recipes from the goat.
If you have any questions or comments about the
please contact us by email.

email the goat

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Vegan recipes from the goat.
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about the goat  |  free goat cards  |  awards page  |  privacy  |  site map  |  email