Gumbo with Andouille Red Bean Meatballs

connoisseurusveg.com

LaDeDi

subheading: For the Vegan Gumbo:

3 tablespoons olive oil

¼ cup wheat flour (whole wheat or all-purpose)

1 medium onion, diced

1 green bell pepper, diced

2 celery stalks, diced

3 garlic cloves, minced

4 cups vegetable broth

1 (14 ounce) can fire roasted tomatoes

1 ½ cups fresh or frozen and thawed okra, tails and caps removed, cut into 1-inch pieces

2 tablespoons vegan Worcestershire sauce

2 teaspoons paprika

2 teaspoons dried thyme

1 teaspoon black pepper

1 teaspoon dried oregano

Cayenne pepper to taste

Salt and pepper to taste

subheading: For the Anduille Red Bean Meatballs:

1 (14 ounce) can red kidney beans, drained and rinsed

1 ½ cups panko breadcrumbs

1 small onion, coarsely chopped

2 garlic cloves, minced

1 tablespoon soy sauce

½ teaspoon liquid smoke

1 teaspoon paprika

1 teaspoon ground cumin

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon black pepper

Olive oil, for brushing or spraying

subheading: For Serving:

Cooked rice

Chopped scallions and parsley

Directions at connoisseurusveg.com

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