Shrimp & Roasted Vegetable Gumbo

We start this hearty vegan meal with a vibrant mix of sautéed vegetables, including red and green bell peppers, carrots, okra, celery root, onions, and garlic. Then, we stir in bold creole seasonings and crushed tomatoes and simmer it until all of those fragrant flavors meld. It’s ladled over tri-color quinoa tossed in a rich white wine and butter oreganato sauce, and topped with juicy creole-seasoned shrimp. For an additional helping of veggies, you’ll find a Southern-style succotash of corn, green beans, bell peppers, and carrots seasoned with roasted garlic oil, smoked black pepper, crushed red pepper flakes, and parsley.