2 Tbs. olive oil
1 Tbs. dried minced garlic (not flakes)
2 Tbs. unbleached all-purpose flour
1 cup vegetarian chicken broth
1 tsp. vegetarian Worcestershire sauce
5 cloves garlic, minced
1 ½ cups chopped red onion
1 large green bell pepper, chopped
12 oz. fresh okra, sliced
1 11.2-oz. pkg. vegetarian Italian “sausage” links, cut into
1 8-oz. pkg. chicken-flavored seitan
⅓ cup dry sherry
2 14 ½-oz. cans Mexican-style stewed tomatoes
1 tsp. dried thyme
1 tsp. dried coriander
½ tsp. hot pepper sauce
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 continually, 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.
To make Gumbo: Spray 5-quart saucepan with nonstick cooking spray, preferably 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.
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.