Veggie ball gumbo with brown rice

30 Min
4 People
Rating starstarstarstarstar
Bring a bit of southern flavour to your kitchen with this wholesome veggie ball gumbo. Packed full of goodness and perfect for a cold winters night.
1. Place rice in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes, or until tender. Drain and rinse.

2. Dice celery and zucchini. Slice leek and capsicums.

3. Add 1 tbsp oil to pan. Add vegetables to pan with crumbled stock cube, 3 tsp paprika, 3 tsp cumin, 1 tsp oregano. Cook for 3-4 minutes, or until softened, then mix in 2 tbsp flour.

4. Add veggie balls to pan, pour in 3 cups water. Drain beans, add to pan. Simmer for 8-10 minutes, or until thickened. Add juice of lemon. Season with salt and pepper to taste.

5. Divide rice and gumbo between shallow bowls and garnish with chopped parsley to serve.

You can use tapioca or corn flour as a gluten free alternative.
Brown rice 300g
celery 2 sticks
zucchini 1/2
Leek 1/2
yellow capsicum 1/2
Green capsicum 1
Veggie balls 1 pack
Four bean mix 400g
Lemon 1/2
parsley 1/2 packet

From your pantry:
oil (for cooking), salt, pepper, flour (of choice), ground paprika, ground cumin, dried oregano, stock cube (of choice)