[ad_1]
?Kidney bean gumbo plantain bowl with sautéed garlicky cauliflower rice?You won’t be able to resist this one. My kids were desperately trying to steal the plantains while I was trying desperately to take this photo!!!?
?Recipe: Gently heat 3 tbsp olive oil. Whisk in 3 tbsp whole-wheat or gluten-free flour. (All-purpose flour works too.) Whisk and stir while heating on low for about 5-6 minutes. Add 1/2 large yellow onion (medium dice), 2 minced garlic cloves, 1 chopped red bell pepper, 3 carrots (sliced), 1 deseeded green chili pepper (small dice). Sauté about 8 minutes. Add 1/2 tsp smoked paprika and 1/2 tsp cajun seasoning and sauté another couple of minutes. Add 1-1/2 cups vegetable broth and 2-15oz cans cooked kidney beans (rinsed and drained). Mix well. Simmer until veggies are fork tender (about 20 minutes), stirring regularly. (Add more broth as desired.) Add a few turns black pepper and salt to taste. Serve with chopped fresh parsley. ?Plantains: slice them quite thick, about 1-1/2 inches. Optional to brush them generously with olive oil. Roast in oven at 375F until outside browns. Flip over after about 10 minutes.
.
.
.
#whatveganseat#vegansofinstagram#veganfood#veganfoodporn#veganfoodie#veganeats#eatplants#eatyourveggies#healthyvegan#herbivore#plantbased#glutenfree#veganrecipes#veganlunch#veganbowl#veganbowls#vegandinner#veganfoodshare#vegana#vegano#avocado#delicious#bestofvegan#feedfeed#highcarb#veganlove#dairyfree#food52#wholefoods#veganfoodspot
[ad_2]
Source
