Vegetarian gumbo

This is another vegetarian recipe that my carnivore husband loves. It's toddler approved as well! 

Ingredients: 

2 tablespoons olive oil

1 yellow onion, chopped

1 green bell pepper, chopped

2 stalks celery, chopped

3 cloves garlic, minced

2 tablespoons all-purpose flour

2 cups vegetable broth

1 (14.5-ounce) can diced tomatoes

1 (15-ounce) can kidney beans, rinsed and drained

8 oz. white mushrooms, quartered

1 small zucchini, cut into thick half moons

1 cup frozen sliced okra

2 tablespoons vegetarian worcestershire sauce

1 tablespoon cajun seasoning

1 bay leaf

Salt and pepper, to taste

Hot sauce and cooked rice, for serving

Directions:

1) Heat 1 tablespoon of oil over medium heat. Add the onion, bell pepper, celery, and garlic and cook until softened and just beginning to brown, 8-10 minutes. Transfer veggies to a 4-6 quart slow cooker.

3) Heat the remaining tablespoon of oil over the stove. Stir in the flour and cook, stirring constantly, until it's golden brown, about 4 minutes. Pour in the broth and bring to a boil; once the broth has come to a boil, transfer it to the slow cooker. Add all of the remaining ingredients to the slow cooker except the hot sauce and cooked rice.

4) Cover the slow cooker and cook on low for 6-8 hours. Once the gumbo has finished cooking, remove the bay leaf and add more salt and pepper to taste if needed. Serve over rice with hot sauce.