1/3 C Nonhydrogenated Vegan Margerine
1/4 C All Purpose Flour
2 Onions, Medium, small dice
1 Celery Stalk, sliced very thinly
4 Cloves Garlic, minced
1 (10 ounce) Package Frozen Okra, Slightly thawed and sliced thinly
1 (28 Ounce) can Diced Tomatoes with juice preferably Fre Roasted Tomatoes
3 Red Peppers, Roasted, jarred or homemade, fine dice
1 (16 Ounce) Can Kidney Beans, Drained and Rinsed
3 C Vegetable Broth
1 C Ale Style Beer
3 T Tomato Paste
2 t Oregano
1/4 t Allspice
1/2 t Liquid Smoke Flavoring
Pinch of Freshly Grated Nutmeg
2 Bay Leaves
4 to 5 Sprigs Thyme
Pinch of Cayenne
1 t Salt, or to taste
Several pinches of freshly ground black pepper
First prepare a roux. Preheat a large heavy bottomed stockpot over medium low heat. Pace the margerine in the pot and stir until melted. Sprinkle in the flour and stir to dissolve it. Cook the Flour Mixture, stirring frequently, until it is a rich caramel color and smells toasty , anywhere from 10 to 14 minutes.
Add the chopped onions and pepper to the roux mixture, stirring to coat completely. Raise the heat to medium high and cook until the vegetables are very soft, at least 12 minutes.
Add the Celery, Garlic, and Okra, and cook for another 6 minutes. Add the Tomatoes, Roasted Red Peppers, Kidney Beans, and Vegetable Broth. Whisk together the Beer and Tomato Paste and add that to the mixture stirring to incorporate completely. Stir in the Allspice, Liquid Smoke and Grated nutmeg, and lastly, tuck in the bay leaves and thyme sprigs.
Raise the heat and bring the mixture to a gentle boil, then lower the heat back to medium and partially cover. Allow the mixture to simmer 35 to 45 minutes, stirring occasionally, until the Okra is very tender. Allow to cool at least 15 minutes before serving, then season with Salt, Pepper and Cayenne. Gumbo is traditionally served in the middle of a ring of rice. This dish is equally good with some cornbread or Fresh Baked Crusty French Bread. If you happen to have some leftover Simple Seitan, it is a delicious addition during sauteeing vegetables.
Delicious recipe from Veganomican by Isa Chandra Moskowitz and Terry Hope Romero. Authors of Vegan With a Vengeance and Vegan Cupcakes Take Over The World!