INGREDIENTS

    Roux
  • 2 tablespoons olive oil
  • 1 tablespoon instant minced garlic (not flakes)
  • 2 tablespoons unbleached all-purpose flour
  • 1 cup vegetable broth (or vegetarian chicken broth if you can find it)
  • 1 teaspoon vegetarian worcestershire sauce

    • Gumbo

  • 5 garlic cloves , minced
  • 1 1/2 cups red onions , chopped
  • 1 large green bell pepper , chopped
  • 12 ounces fresh okra , sliced
  • 1 (11 1/4ounce)package vegetarian sausage links , cut into 1/2-inch long slices
  • 1 (8ounce)package chicken seitan strips
  • 1/3 cup dry sherry
  • 2 (14 1/2ounce)cans stewed tomatoes
  • 1 cup vegetable broth (or vegetarian chicken broth)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried coriander
  • 1/2 teaspoon hot pepper sauce (or more if you like it spicy)

DIRECTIONS

  1. To make Roux: In medium-sized, heavy-gauge saucepan, heat oil and garlic over medium heat, about 1 minute.Avoid browning garlic.Whisk in flour and increase heat to medium-high.Whisk continuously, and when paste begins to darken, add broth and Worcestershire sauce.Continue to whisk as roux thickens, about 5 minutes.Remove from heat and set aside.
  2. To make Gumbo: Spray 5-quart saucepan with nonstick cooking spray or wipe down with olive oil.Heat saucepan over medium-high heat and add garlic, onion, and pepper.Sauté 3 minutes, and add okra.Cook 5 minutes, and add vegetarian links and seitan.Cook mixture 8 minutes, stirring often.Add sherry.
  3. Add ¾ cup broth to pan.Place tomatoes in food processor, and pulse to chop coarsely.Add tomatoes to broth.Whisk remaining ¼ cup broth into roux, and stir mixture into gumbo.Add thyme, coriander, and hot pepper sauce.Reduce heat to low.Cook for 10 minutes.Remove from heat, and serve.