Ingredients
½cupbutter or oil
⅔cupall-purpose flour
2medium red bell peppers,cored and diced
2celery stalks,diced
1small white onion,peeled and diced
1cupokra,fresh or frozen, chopped
5clovesgarlic,minced
3cupsvegetable stock
1small head of cauliflower,cored and chopped into florets
1lbbaby bella or button mushrooms,(16 oz) diced
14ozfire-roasted tomatoes,(1 can)
2tspcreole or cajun seasoning
½tspthyme,dried
½tspcayenne,or more/less to taste
1bay leaf
fine sea salt and freshly-cracked black pepper,to taste
thinly-sliced green onions,optional topping
Preparation
Heat butter in a large heavy-bottomed pot over medium-high heat until melted. Whisk in flour until combined. Continue to cook, stirring constantly, for about 20 minutes, or until the roux mixture reaches a dark amber-brown color. Keep a very close eye on the roux at all times, turning the heat down a bit if it seems to be cooking too quickly or starts to faintly smell burnt.
Once the roux is ready, immediately stir in the bell peppers, celery, onion, okra, and garlic until combined. Continue to cook, stirring every 10 to 15 seconds for 5 minutes or until the vegetables have softened.
Stir in the vegetable stock gradually until the broth is smooth. Then add in the cauliflower, mushrooms, tomatoes, seasoning, thyme, cayenne, and bay leaf. Stir until combined, and continue cooking until the soup reaches a simmer.
Reduce heat to medium-low and let the gumbo continue to simmer for about 5 to 10 minutes, or until the vegetables are tender. Taste, and season with extra salt, pepper, and/or cayenne if needed.
Serve warm over rice, garnished with lots of green onions. Or transfer to a sealed container and refrigerate for up to 3 days or freeze for up to 3 months.
