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Ridiculously Easy Vegetable Gumbo and Cooking From Your Pantry and Freezer
FATFREE VEGAN KITCHEN17Ingredients
47Minutes
140Calories
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Ingredients
US|METRIC
6 SERVINGS
- 2 cups celery (Cajun-style Mirepoix onion-pepper-, blend, roughly equal parts of each)
- 24 oz. vegetable gumbo (frozen, mix or other mixed vegetables)
- 15 oz. diced fire roasted tomatoes
- 15 oz. kidney beans (1 1/2 cups, rinsed and drained)
- 15 oz. chickpeas (1 1/2 cups, rinsed and drained)
- 4 cups water
- 4 cloves garlic (minced)
- 1 tsp. thyme
- 1 tsp. paprika (smoked hot, or cayenne to taste)
- 2 tsp. soy sauce (or wheat-free tamari)
- 1/4 tsp. black pepper
- 2 vegetable bouillon (servings, enough to flavor 2 cups of water)
- 1/2 tsp. granulated onion
- 1/2 tsp. filé powder (optional)
- 1/2 tsp. salt (hickory, or other smoked salt)
- salt
- hot sauce
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Directions
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NutritionView More
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140Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories140Calories from Fat10 |
| % DAILY VALUE |
| Total Fat1.5g2% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium820mg34% |
| Potassium600mg17% |
| Protein9g |
| Calories from Fat10 |
| % DAILY VALUE |
| Total Carbohydrate27g9% |
| Dietary Fiber5g20% |
| Sugars<1g |
| Vitamin A20% |
| Vitamin C60% |
| Calcium10% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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