Paleo Vegetable Gumbo with Zucchini & Fresh Okra

Name: Paleo Vegetable Gumbo
Prep time: PTM
Cook time: PTM
Total time: PTM
Yield: servings
Ingredients: 1.00 Whole Aubergine; 75.00 Grams Zucchini; 1.00 Whole Red Capsicum; 50.00 Grams Okra; 150.00 Grams Chopped Tomatoes; 150.00 Millilitres Chicken Stock; 50.00 Grams Button Mushrooms; 1.00 Whole Brown Onion; 25.00 Grams Butter; 15.00 Grams Almond Flour; 1.00 Teaspoons Cajun Seasoning; 15.00 Grams Hot Sauce; 5.00 Grams Fresh Parsley

Paleo
Low Calorie
Low Carb
Contains Dairy

Gumbo is a stew that originated in southern Louisiana. We have reinvented this All-American Classic with our Vegetarian-version which is both a delicious and healthy vegan gumbo with great flavor.

Ashley Lane

Founder & Former Chef / Food Enthusiast

Ashley founded JustCook back in 2014 formerly Livefreshr. Having created 100s of recipes over the years these live on in history and have their place amongst the thousands of new recipes from creators all around the world.

Nutrition Per Serving

Calories

390

Carbs

29.8g

Fat

26.7g

Protein

11g

Fibre

9.9g

Sugar

13.3g

Recipe Steps

step 1

Begin by preparing the vegetables: chop the aubergine, zucchini, red capsicum, okra, and brown onion into bite-sized pieces. Slice the button mushrooms. Set all the chopped vegetables aside.
step 2

Prepare 150 ml of chicken stock per person by combining each stock cube with 450-500ml of boiling water. Stir until the stock cube is fully dissolved. Set aside.
step 3

In a large pot, melt butter over medium heat. Once melted, add the chopped brown onion and sauté until it starts to become translucent, about 5 minutes.
step 4

Stir in almond flour to the pot with onions, mixing well to form a roux. Cook the roux for 2-3 minutes, stirring constantly to prevent burning.
step 5

Add the chopped aubergine, zucchini, red capsicum, okra, and sliced mushrooms to the pot. Cook for 10 minutes, stirring occasionally, until the vegetables start to soften.
step 6

Pour the prepared chicken stock into the pot along with the chopped tomatoes. Bring to a simmer and add Cajun seasoning and hot sauce according to taste. Stir well to combine everything.
step 7

Let the gumbo simmer for 20-25 minutes, stirring occasionally. If the mixture becomes too thick, add a splash of water to reach your desired consistency.
step 8

Before serving, stir in the chopped fresh parsley. Taste and adjust the seasoning with more Cajun seasoning or hot sauce if needed.
step 9

Serve the paleo vegetable gumbo hot. Enjoy your meal!