Root Vegetables Creole

Serves 6

1/4 cup vegetable oil

1/4 cup all-purpose flour

1 small green bell pepper, finely chopped (1 cup)

1 medium onion, finely chopped (1 cup)

4 ribs celery, finely chopped (1 cup)

1 12-oz. pkg. Soyrizo or vegetarian andouille, sausages halved lengthwise and cut into 1/2-inch-thick pieces, optional

4 large carrots, cut into 1-inch chunks (2 cups)

4 small turnips, peeled and cut into 1-inch chunks

1 15-oz. can diced tomatoes

4 Tbs. no-salt-added tomato paste

3 cloves garlic, minced (1 Tbs.)

3 bay leaves

1 tsp. vegan Worcestershire sauce

1/4 tsp. cayenne pepper

1 Tbs. lemon juice

1/4 cup chopped parsley, for garnish

1. Stir together oil and flour in large Dutch oven over medium heat. Cook roux 10 to 15 minutes, or until it turns the color of caramel, stirring constantly. Add bell pepper, onion, and celery, and cook 5 to 7 minutes, or until vegetables are soft.
2. Stir in Soyrizo, if using; carrots; and turnips. Stir to coat with onion mixture. Add tomatoes, tomato paste, garlic, bay leaves, Worcestershire sauce, cayenne, and 1 1/2 cups hot water. Season with salt and pepper, if desired. Cover, and reduce heat to medium-low. Simmer 45 minutes, or until vegetables are tender. Remove bay leaves, and stir in lemon juice. Serve over rice, and garnish with parsley.

Nutritional Information

Per 1 1/2-cup serving: Calories: 181, Protein: 3g, Total fat: 10g, Saturated fat: 1g, Carbs: 23g, Cholesterol: mg, Sodium: 220mg, Fiber: 5g, Sugars: 10g

http://www.vegetariantimes.com/recipes/11232?section=