I took inspiration for this recipe from Donna Klein's PDQ Vegetarian Cookbook, but modified it to my tastes and preferences and changed the proportions substantially. I really like Donna Klein's cookbooks - I especially appreciate that for this recipe, she Veganized this dish by using traditional Louisiana Vegetables in place of the traditional Louisiana Meats. This gives the dish an authentic & delicious taste, without involving a lot of fake food.
Saute till Tender
|Cajun Mirepoix & Flour, browned.|
1 (12 oz) bag Frozen Cajun Style Mirepoix Mix (or 1/2 cup each, Diced Green Bell Pepper, Diced Celery & Diced Onion)
2 teaspoons Minced Garlic
Then add, and cook till browned, stirring
3 Tablespoons Unbleached Flour (this takes several minutes)
Add & cook until Okra is tender, drizzling in a little water as needed to keep ingredients moist
1 (12 oz) bag Frozen Chopped Okra
1 (15 oz) can Diced Tomatoes with Juice
1 Bay Leaf
1 Crumbled Cube Vegetable Bouillon, dissolved in a little boiling water
6 cups Cooked Long Grain Rice (from 2 cups Raw) (I have not tried Brown Rice here, but I believe it would also work)
2 (15oz) cans Black-Eyed Peas (or 3 cups home prepared)
Stir to mix thoroughly & warm (if dish is too dry, add a little boiling water to moisten)
Remove portion for tender palates, if you're serving any of those.
Chipotle Seasoning to taste (I use 1 mini-cube Knorr Chipotle or Mrs. Dash Southwest Chipotle seasoning blend. For International cooks - this adds a smoky-hot taste)
Serve with Salad
Tip for Dining with Omnivores: This dish goes well with Blackened Fish, Blackened Chicken or Blackened Pork Chops.
This is being shared on Healthy Vegan Fridays, In & Out of the Kitchen, Slightly Indulgent Tuesday, Plucky's Second Thought