Vegan Gumbo
1 pkg chopped onion & bell pepper
3 Tbsp olive oil
2 tsp minced garlic
1 pkg Tempeh, cubed 1/4″
1 pkg frozen cut okra
2 cups vegan celery soup
1/2 tsp red pepper
Salt & pepper to taste
In large stockpot, cook onion, bell pepper, and garlic in olive oil on high.
Add Tempeh to brown, then add seasoning & celery soup, and simmer 10-15 min til hot.
This makes 6 healthy size servings and even more if served over rice.
I love the taste of okra in vegan gumbo and enjoy this comfort food especially on a rainy day!