I am all about easy one pot meals, especially on a weeknight. And though I am pretty good at just throwing ingredients together and coming up with something, I do like to have some go to recipes that save me when my brain is too tired to function.
This vegan creole stew combines a ton of veggies with the smoky, spicy flavors of a gumbo. It’s also fairly quick and once everything is in the pot, you can practically ignore it for about an hour.
I had some okra from the farmer’s market in the freezer waiting to get used, which is why tonight was the night for this stew. You could also use frozen okra from the store, whatever you’ve got is fine. I went all out and made my own creole seasoning too, the recipe is below.
- Olive Oil, 2 tbsp.
- Onion, 1 large, diced
- Celery, 2 ribs, diced
- Green Pepper, 1 large, diced
- Garlic, 4 cloves, minced
- Creole Seasoning, 2 to 3 tbsp. (see below)
- Diced Tomatoes, 1 1/2 cups
- Okra, 2 cups sliced
- Collard Greens, about 8 oz, chopped
- Kidney Beans, 1 can rinsed and drained
- Vegetable Stock, 2 cups
- Green Onion, 2, sliced in rings
- Polenta, 1 box Instant
- Vegan Butter, 2 generous tbsp. (for Polenta)
Creole Seasoning Blend
(This filled up about 1/3 of a 16 oz. almond butter jar)
- 1 tablespoons onion powder
- 1 tablespoons garlic powder
- 1 tablespoons dried oregano
- 1 tablespoons dried basil
- 1/2 tablespoon dried thyme
- 1/2 tablespoon black pepper
- 1/2 tablespoon cayenne pepper
- 2 1/2 tablespoons paprika
- 2 teaspoons salt
Heat olive oil in an extra large skillet, dutch over or sauce pot over medium heat. Add onions, peppers and celery and cook until translucent, about 10 minutes. Add garlic and cook another two minutes.
Next, add your creole seasoning, tomatoes, okra, beans, collards and stock. Bring to a boil, reduce heat to medium low and cover pot. Let simmer for about an hour.
About 15 minutes before your stew is done, prepare your polenta according to package directions. I tend to use instant polenta. It’s really, really quick and comes together perfectly.
Serve stew over polenta, garnished with green onions.