Tonight felt like a gumbo night. You know when you’re craving something that will stick to your ribs without layering on extra guilt…since you’ve been splurging on all the holiday desserts??? Come on, I know I’m not the only one in that boat this time of year ;)
We just came back from spending Thanksgiving weekend in Anchorage and boy did we eat! We had THE MOST AMAZING scones from a local Anchorage bakery called Fireside Bakery and that was just the start of the Thanksgiving gorging. Literally, we woke up Thursday morning and bee-lined it for the bakery. I promise I will try to recreate the scone recipe soon! After catching up on sleep and eating everything in sight, I needed to get back into the weekly routine of gym time and clean eats.
So that’s what I did…I went completely vegan with this gumbo recipe. I rarely omit all three animal products: cheese, dairy, and meat from a recipe, but you know what they say, “go big, or go home.” If I was going to start the week off “clean,” I might as well load up on the produce and organic goodies. I don’t normally shop all organic, but I somehow ended up with organic beans, broth, and veggies.
I am going to be honest with you all. We can’t have a trusting relationship if I omit truths. I went to the gym. check. I made a vegan dinner. check. I poured myself a glass of wine. ruh-roh. Yeah we all have our weaknesses–blame it on the Monday after the holiday weekend ;)
Oh well, nobody is perfect hehe. I am enjoying said wine and blogging this wonderful and hearty recipe I hope you all enjoy.
Prep time: 10 minutes
Cook time: 60 minutes
1/2 yellow onion, diced
4 garlic cloves, minced
2 carrots, scrubbed and sliced 1/4-inch thick
1 green bell pepper, diced
1 jalapeno, minced (optional)
14.5 oz can fire-roasted tomatoes
3.3 oz can fire-roasted, diced green chiles
32 oz organic vegetable broth
15 oz can organic kidney beans, drained and rinsed
12 oz frozen blackeye peas
12 oz frozen cut okra
1 T cajun seasoning
1 T fresh sage, minced
1 T fresh thyme, minced
sea salt and cracked pepper to taste
Optional serving suggestion:
cooked red or white quinoa for serving over
greek yogurt as garnish (for a vegetarian dish)
nutritional yeast or freshly grated cheese as garnish (for a vegetarian option)
- Place a large dutch oven or stock pot on your cooktop over medium-high heat. Allow to heat up then coat bottom of pot with non-stick cooking spray. Add onions and garlic to pot, cooking until translucent ~3-5 minutes.
- Once onion is translucent add carrots, pepper, and jalapeno (if desired), cook an additional 5 minutes, stirring occasionally.
- Add the canned tomatoes, diced chiles, and vegetable stock. Turn heat up to high, replace lid on pot, and allow broth to come to a boil ~5 minutes.
- Add all remaining ingredients, stir to combine, bring to a boil; then replace lid, reduce heat to medium-low, and cook covered for 30 minutes.
- Optional serving suggestion: serve over cooked quinoa. May garnish with greek yogurt/sour cream if opting for a vegetarian option or nutritional yeast if sticking to a vegan dish.