Chef Ron’s Vegan Gumbo

Today in Amarillo

Chef Ron shows us how to make a vegan spin on a Cajun classic as well as show off the new vegan menu from Sunday’s Kitchen.

Vegan Gumbo

  • 1 cup of oil/flour roux
  • 2 quarts of vegetable stock
  • 2 cups of Okra
  • 4 stalks of chopped celery
  • 2 chopped bell pepper
  • 2 small onions 
  • 6 cloves of garlic
  • 1 small can of diced tomatoes 
  • 2 bay leaves
  • Salt & pepper (to taste)
  • Creole seasoning (to taste)

Serve alongside some cooked steamed rice.

Serves 4-6

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