Vegetarian Louisiana Gumbo

• 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 1/4 ounce) package vegetarian sausage links, cut into 1/2-inch long slices
• 1 (8 ounce) package chicken seitan strips
• 1/3 cup dry sherry
• 2 (14 1/2 ounce) 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)

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. Saute 3 minutes, and add okra. Cook 5 minutes, and add vegetarian links and seitan. Cook mixture 8 minutes, stirring often. Add sherry.
3. Add 3/4 cup broth to pan. Place tomatoes in food processor, and pulse to chop coarsely. Add tomatoes to broth. Whisk remaining 1/4 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.

olive oil, garlic, flour, vegetable broth, vegetarian worcestershire sauce, gumbo, garlic, red onions, green bell pepper, fresh okra, vegetarian sausage, sherry, tomatoes, vegetable broth, thyme, dried coriander, hot pepper

Taken from www.food.com/recipe/vegetarian-louisiana-gumbo-250383 (may not work)