This year a tradition has started with my neighbour and I’m loving it! We have started passing a container of food back and forth between us weekly.
It all started when I cooked to much Dahl and sent half over to her house. The container was returned a week later with a return meal, anyway this has been going on for months and it’s been a great opportunity to cook dairy free, vegetarian meals.
This meal is really hearty and lasts a few nights which is handy!
INGREDIENTS
4 cups water
200ml vegetable oil
1/3 cup flour
1 tablespoon hot paprika
1 tablespoon ground cumin
1 tablespoon dried herb mix
1 tablespoon cayenne pepper
1 teaspoon garlic flakes
1/2 cup sliced mushrooms
1 red capsicum, diced
1 parsnip, diced
2 onions, diced
2 carrots, diced
2 cups frozen vegetables *
4 celery stalks, chopped
Salt and pepper to taste
METHOD
1. On medium stovetop heat, Stir oil and flour together in a cooking pot until resembles a smooth paste with a caramel colour to it.
2. Add all vegetables and stir into flour mixture until well covered and vegetables are slightly softened, approx 5 minutes.
3. Add water and all remaining ingredients. Reduce heat to low and cook covered for 1 hour. Make sure you are checking on gumbo and stirring every 10 minutes so it doesn’t stick to the base.
4. Serve with rice, couscous or just eat as is!
Enjoy 😀
* I used a Coles brand frozen vegetable mix of corn, peas & carrots.
Mouths to Feed 