Step 1

Make the roux by whisking together the ⅔ cup of oil with the 1 cup of flour in a medium size heavy bottom saucepan. Then turn the heat on to medium low and whisk constantly as you wait for the roux to turn from a light blonde color to a deep chocolate color. This process takes 25-35 minutes and requires patience, but is the most important step of the gumbo that creates the authentic traditional flavor that you want. And be warned, do not turn up the heat and try to rush this step or the roux will burn. Once the roux reaches a deep chocolate color remove it from the heat and set aside.

Step 2

In a deep stock pot add 1 tsp of oil and brown the vegan sausage. Then remove the sausage from the pot and set aside.

Step 3

Add another 1 tsp oil to the pot you cooked the sausage in and saute the onions, garlic, celery, and bell peppers with a pinch of salt for about 2-3 minutes until soft.

Step 4

Add the vegetable stock to the pot with the sauteed vegetables. Now, add the prepared roux to the pot while whisking to incorporate it with the stock.

Step 5

Put the sausage back into the pot along with the tomato paste, bay leaf, thyme, and cayenne pepper.

Step 6

Bring the gumbo to a boil. Then turn the heat down to a simmer and cook uncovered for about 45 minutes on low heat.

Step 7

Then add the okra, red beans, vinegar, and vegan Worcestershire sauce to the gumbo. Cook for another 10 minutes on low.

Step 8

At this point, if the gumbo is too thick for your liking just add a little more stock or water. If the gumbo is too thin then let it cook a few more minutes to thicken up.

Step 9

Taste for salt and season to your liking. It should take about ½ to 1 tsp of salt. This will depend on how salty your stock was and what type of salt you are using. Start with a lesser amount of salt than you think you will need and go from there. Allow the gumbo to cook for another 2-3 minutes after adding the salt.

Step 10

Finish the gumbo by garnishing with fresh chopped parsley.

Step 11

Serve with a side of rice and hot sauce.

Step 12

Vegan gumbo will keep in the fridge for up to a week or in the freezer for up to 3 months in an airtight container.