Cajun Gumbo (Metric)
Servings
8
servingsPrep time
10
minutesCooking time
2
hoursTotal time
2
hours10
minutes
Cook Mode
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Ingredients
600 g uncooked white rice
1.7 lt vegetable stock
450 g firm tofu, cut into chunks
350 g cooked black-eyed beans
350 g sweet corn
225 g chopped spring greens
125 g okra
115 g diced green pepper
3 tbsp. vegan Worcestershire sauce
1 3.5-oz. can tomato paste
2 large onions, chopped
6 cloves garlic, minced
1 jalapeño pepper, seeded and minced
1 tbsp. black pepper
2 to 3 tsp. cayenne pepper
1 tbsp. salt
15 g minced fresh parsley
1 -2 tsp. hot pepper sauce
Directions
- Preheat the oven to 400°F/200°C/ Gas Mark 6.
- Place the rice in a large roasting pan or casserole and pour the stock over.
- Combine the remaining ingredients and place over the rice in the roasting pan. Cover and cook for 1 hour. Uncover and stir. Replace cover and cook for an additional 30 minutes. Stir and check the rice for doneness. If necessary, cook for another 30 minutes or until the rice is tender and the liquid has been absorbed.
