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Ingredients (use vegan versions):
- 1 16-ounce package frozen gumbo vegetables (or mix together a comparable quantity of frozen okra, bell peppers, celery, and onions)
- 12 ounces fat-free tomato sauce (not spaghetti sauce, as the seasoning would be wrong)
- 1/4 teaspoon
| | salt (if you use salt, as we do)
1/4 teaspoon celery seeds
1 teaspoon ground dried ancho chiles (substitute a good chile powder)
2 hefty squirts veggie worcestorshire sauce
fresh ground black pepper
1 large clove garlic, pressed or minced (we keep a bag of peeled garlic cloves in the freezer, extremely convenient--we peeled them ourselves, though--amazingly, a frozen clove presses quite nicely)
1 teaspoon oregano
Directions:
We made this up, and have gradually been perfecting it.
Mix together all ingredients and microwave or simmer on the stovetop
until the okra is tender: between 5 and 15 minutes. Serve over rice to
soak up the sauce. Serves 3-4.
Serves:
more Free recipe and All Free recipe | |
More Vegetarian Recipes
1. Onion-Garlic Soup with Sun-Dried Tomatoes 2. Vegan Chili 3. Bens White Bean Soup 4. Pantry Chowder 5. Glorious Vegetable Soup
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