Veggie gumbo recipe

Vegan dinner ideas: get all of your five-a-day with this Cajun-inspired veggie gumbo

Posted by for Fitness Recipes

Looking for a super-easy, incredibly healthy and filling recipe that’ll keep you warm on cold nights and taste even better the next day for lunch? This Asda creation is just what you need.

There’s nothing like a one-pot recipe on a cold, dark evening. You’ve got very little washing up, it’s quick and easy to make, and it’s usually packed with heart ingredients rich in vitamins and minerals. This Cajun-inspired vegetable gumbo recipe ticks every box, when it comes to the ideal mid-week supper. For a start, each serving is all of your five-a-day. Second, it tastes even better the day after if you have any left overs – so that’s lunch sorted. It also costs around a tenner to make four servings, which makes it a great batch-cooking idea. And then we come to the nutritional value. 

This pot contains sweet potato (vitamin A), cabbage (vitamin K and folate), green beans (folic acid), tinned or cherry tomatoes (vitamin C), chillies (antioxidants) celery (vitamin C, A and K) and a load of herbs.

It’s really filling and rich in flavour. I’ve tried making it and I’ve started to add a handful of orzo in while it cooks, to pad it out even more. Whether you’ve trained and are looking for a super-hearty refuel, or you’re looking to eat in a more veg-first way, this gumbo is a total winner.

Ingredients

2 tbsp cooking oil

1 red onion, finely sliced

2 stalks of celery, finely sliced

2 fresh chillies, chopped

2 cloves of garlic, finely chopped

2 tsp Asda Cajun seasoning

1/2 tsp dried thyme*

1/2 tsp dried oregano* (*or 1 tsp of mixed herbs)

150ml veggie stock

400g chopped tomatoes (vine or cherry. Add half a tin of tomatoes if you want your gumbo extra-saucy)

180g green beans, trimmed and halved

400g sweet potato, peeled and diced into cubes

100g cabbage, finely shredded

30g fresh parsley, roughly chopped

Method

Heat the oil in a large pan on a medium heat. 

Add the onion, celery, chilli and garlic. Sauté for five minutes or until softened.

Next, add the Cajun spice and dried herbs to the pain until the vegetables are evenly coated. Cook for three-to-five minutes, stirring regularly (your pan should start to smell incredible!).

Add the 150ml of veg stock and chopped tomatoes. Bring to the boil before adding the cubed sweet potato.

Allow to cook for 10-13 minutes, or until the sweet potatos are almost tender.

If you want it to be extra saucy, add your tinned tomatoes now. 

Finally, stir in the trimmed beans and cover for another two or three minutes until everything’s cooked. Chuck in your cabbage (which will wilt quickly).

Serve with a scattering of chopped parsley.

Recipe and image courtesy of Asda. You can check out their other veg-first recipes here

For more healthy eating ideas, visit the Strong Women Training Club.

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Miranda Larbi

Miranda Larbi is the editor of Strong Women and Strong Women Training Club. A qualified personal trainer and vegan runner, she can usually be found training for the next marathon, seeking out vegan treats or cycling across London on a pond-green Tokyo bike.