Recipe: Simple, Spicy Vegetable Gumbo

Before I launch into the details of this recipe, I just have a few things to say about it. The keyword to this one is 'simple'. I found this recipe in book called "Cooking Without Made easy: recipes free from added gluten, sugar, yeast and dairy produce" by Barbara Cousins.
It is by no means a vegan cookbook, but rather a cookbook for people with common food allergies and intolerances, so there are a fair few vegan recipes in there. Now, I know that this recipe strays a fair but from the 'traditional' gumbo recipe but it still has its merits - being cruelty free being the most important one, of course!

One last thing: if you do not like okra, leave it out. I must admit, I am not a fan of this vegetable and I am someone who loves my veggies! If anyone has any suggestions as to what to substitute okra with in this recipe, please leave a comment below.  Okay, onto the recipe.

What you will need:
1 small onion (optional)
2 sticks of celery
1 red capsicum (optional)
1 tin of corn kernels (about 350g)
1 large carrot
115g of okra
1 garlic clove (optional)
half tsp Cajun seasoning (or up to full tsp if you like it hot)
1 tin chopped tomatoes (400g)
425ml water
half tsp tamari
2 tbsp fresh parsley, chopped

Method:
Preheat oven to 200 degrees Celsius
Cut onion, celery, capsicum and carrot into bit sized chunks. Press the garlic clove and top and tail the okra. Place these ingredients and the corn kernels into a casserole dish.
Mix the Cajun seasoning with the tomatoes, water and tamari. Add to the casserole and mix to combine.
Cover the casserole and cook for about 1 hour or until the vegetables are just cooked.

Mix in the parsley and serve with rice.