Vegetarian New Orleans-Style Gumbo

Ingredients

• 1 cup (120g) all-purpose flour
• 2 tablespoons (30ml) olive oil
• 1 cup (150g) coarsely chopped celery
• 1 large onion, coarsely chopped
• 1 large green bell pepper, coarsely chopped
• 2 cloves garlic, minced
• 1 pound (450g) plant-based sausage, sliced
• 3 quarts (2.8L) vegetable broth
• 1 tablespoon (12.5g) white sugar
• Salt to taste
• 2 tablespoons (30ml) hot pepper sauce (such as Tabasco®), or to taste
• ½ teaspoon Cajun seasoning blend (such as Tony Chachere's®), or to taste
• 4 bay leaves
• ½ teaspoon dried thyme leaves
• 1 (400g) can stewed tomatoes
• 1 (170g) can tomato sauce
• 4 teaspoons file powder, divided
• 2 (280g) packages frozen cut okra, thawed
• 2 tablespoons (30ml) distilled white vinegar
• 2 tablespoons (30ml) Worcestershire sauce (vegan)

Directions

1. Gather all ingredients.

2. Make the roux: Whisk together flour and olive oil in a large, heavy saucepan over medium-low heat until smooth. Cook roux, whisking constantly, until it turns a rich mahogany brown color, about 20 to 30 minutes.

3. Make the gumbo: Place celery, onion, green bell pepper, and garlic into a food processor, and pulse until finely chopped. Stir vegetables into the roux, and mix in plant-based sausage. Simmer over medium-low heat until vegetables are tender, about 10 to 15 minutes.

4. Combine vegetable broth in a large pot and bring to a boil. Stir in roux mixture, sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer soup over low heat for 1 hour; mix in 2 teaspoons of file powder at the 45-minute mark.

5. Meanwhile, in a skillet, melt 2 tablespoons olive oil over medium heat. Add okra and vinegar, and cook for about 15 minutes. Stir okra into the simmering gumbo.

6. Mix in Worcestershire sauce and simmer until flavors have blended, about 45 more minutes. Stir in the remaining file powder just before serving.

7. Serve hot and enjoy!