New Recipe Alert!
As I’m sure you have noticed, ever since I recently revived my blog, I’ve been focusing less on recipes and more on other topics. Not to worry, though, because I do have some recipes tucked away that I’ve been planning to share with you.
This is one such recipe. We made this crockpot vegan gumbo a few weeks ago when the weather had begun to cool down, and it was just perfect. It is filled with veggies, and picky eaters might not even notice how healthy this dish is. Any source of protein can easily be added to this gumbo, and it can be served with brown rice, white rice, or quinoa.
The best part is that the prep time for this recipe is essentially negligible – just throw everything together in the crock pot and let it cook for the next several hours!
Crockpot Vegan Gumbo
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 green bell pepper
- 2 carrots
- 3 celery stalks
- 1 bag (12 ounces) frozen okra
- 8 ounces frozen corn
- 1 can (15.5 ounces) red beans or kidney beans
- 1 can (28 ounces) crushed tomatoes
- 1 vegetable bouillon cube
- 2 teaspoons Cajun seasoning
- 2 teaspoons smoked paprika
- 1 teaspoon oregano
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon liquid smoke
Chop the bell pepper, carrots, and celery.
Dissolve the bouillon cube in ½ cup water, and pour into the crockpot. Place all ingredients except for the liquid smoke into the crockpot. Cook on HIGH for 4 hours or 8 hours on LOW.
Stir in the liquid smoke after the cook time has completed and serve warm.