To make the brick roux, melt 4tbsp unsalted butter in a thick pan (I used cast iron) at low heat until it stops bubbling. Add 3tbsp of all purpose flour and mix together for 1-2 min until it turns brown and smells nutty. Then add 1/2 cup tomato paste and cook while stirring for 10 min. At this point it starts to get darker and some red oil separates from the paste.
Next heat 2tbsp of coconut oil and add 2 cloves of garlic and 1/2 an onion. Cook until translucent.
Add the brick roux, cooked garlic and onions with oil, 4 cups of water, 2 cubes of Not-Chick’N bouillon cubes (or sub 4 cups vegetable broth), 28oz can of crushed peeled tomatoes, 30oz frozen vegetable mix, 2 bay leaves, 2tsp oregano, 2tsp salt, and 1tsp ground black pepper.
Boil for 20-30 min or until vegetables are cooked to desired consistency.
4 Comments
Looks delicious! Could you share the recipe? 🙂
Thanks to u/campbowie for suggesting I use [this link](https://gardenandgun.com/articles/how-to-make-a-roux/) to make the brick roux.
To make the brick roux, melt 4tbsp unsalted butter in a thick pan (I used cast iron) at low heat until it stops bubbling. Add 3tbsp of all purpose flour and mix together for 1-2 min until it turns brown and smells nutty. Then add 1/2 cup tomato paste and cook while stirring for 10 min. At this point it starts to get darker and some red oil separates from the paste.
Next heat 2tbsp of coconut oil and add 2 cloves of garlic and 1/2 an onion. Cook until translucent.
Add the brick roux, cooked garlic and onions with oil, 4 cups of water, 2 cubes of Not-Chick’N bouillon cubes (or sub 4 cups vegetable broth), 28oz can of crushed peeled tomatoes, 30oz frozen vegetable mix, 2 bay leaves, 2tsp oregano, 2tsp salt, and 1tsp ground black pepper.
Boil for 20-30 min or until vegetables are cooked to desired consistency.
Congrats!! It looks excellent!!!
That looks amazing