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Mushroom and Tempeh Gumbo

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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course dinner, Entree
Cuisine American, Cajun
Servings 6

Ingredients
  

  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped bell pepper
  • 4 cloves garlic, minced
  • 8 oz cremini mushrooms, sliced
  • 8 oz shiitake mushrooms, sliced
  • 1 package tempeh, crumbled
  • 6 cups vegetable broth
  • 1 can diced tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon smoked paprika
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • salt to taste
  • black pepper to taste
  • 1 cup cooked rice, for serving

Instructions
 

  • Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, celery, and bell pepper and cook until softened, about 5-7 minutes.
  • Add the garlic and cook for 1 minute more.
  • Add the mushrooms and tempeh and cook until browned, about 8-10 minutes.
  • Stir in the vegetable broth, diced tomatoes, tomato paste, smoked paprika, cayenne pepper, thyme, and oregano. Bring to a boil, then reduce heat and simmer for at least 30 minutes, or up to an hour, to allow the flavors to meld.
  • Season with salt and pepper to taste.
  • Serve hot over cooked rice.
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