Cajun Gumbo
Cajun cuisine goes ‘green’ in this veggie version of the Louisiana classic.
600 g uncooked white rice
1.7 l 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. vegetarian 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
Preheat the oven to 400°F/200°C/Gas Mark 6.
Place the rice in a large roasting pan or casserole dish and pour the stock over the top.
Combine the remaining ingredients and place them over the rice. Cover and cook for 1 hour. Uncover and stir. Replace cover and cook for an additional 30 minutes. Stir and check the rice. If necessary, cook for another 30 minutes, or until the rice is tender and the liquid has been absorbed.
Makes 8 servings
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