I was feeling soupy last week and also wanted something with squash in it. I ran across a recipe for a vegetarian gumbo. I ended up substituting butternut squash for sweet potatoes and I used frozen okra. It was soo good!!
The original recipe/info is here:
http://blog.fatfreevegan.com/2009/09...pea-gumbo.html
Here is the recipe:
1 large onion, chopped
1 large green pepper, chopped
2 ribs celery, chopped
4 cloves garlic clove, chopped
8 cups water or vegetable broth
2 15-ounce cans diced tomatoes (fire-roasted preferred)
1 1/2 cups cooked chickpeas, rinsed and drained
14-16 ounces sweet potatoes, peeled and cut into 1/2-inch cubes
16 ounces okra, trimmed and sliced
1-2 teaspoon salt (to taste)
1/2 teaspoon black pepper
2 bay leaves
1/4 teaspoon cayenne pepper (or to taste)
1 teaspoon Tabasco or other hot pepper sauce (I use a favorite hot sauce that isn't as spicy as Tabasco)
1 teaspoon paprika (smoked or regular)
2 teaspoons thyme
1/2 teaspoon liquid smoke flavoring
1 tablespoon natural peanut butter
Heat a large pot. Add the onions and a pinch of baking soda (optional but speeds browning). Cook, stirring, until onions brown, adding water by the teaspoon if needed to prevent sticking.
Add the pepper, celery, and garlic and cook for 2 more minutes.
Add the water or vegetable broth and tomatoes, stirring to combine. Then add all the remaining ingredients except the liquid smoke and peanut butter. Cook until sweet potatoes are tender and just close to falling apart, at least an hour to give flavors a chance to mingle. Just before serving, stir in the liquid smoke and peanut butter (it helps if you mix the peanut butter with a couple tablespoons of the hot broth first). Remove bay leaves and serve over rice.
Servings: 6
Sweet potato, Okra and Chickpea Gumbo!
