Vegetarian Gumbo

I modeled this gumbo after one that is made every tuesday at Food Front Co-op here in Portland.

Cooked brown rice for serving

2-3 tablespoons of roux (recipe below)
2 tbsp olive oil
3-4 cups vegetable broth
1 whole medium yellow onion, roughly chopped
3 ribs celery, chopped
1 red bell pepper, chopped

1-1/2 cups fresh or frozen okra, sliced
1 14.5oz can diced tomatoes with their liquid
1 dried chipotle chili (or less, depending on your spice tolerance), rehydrated, drained, and
chopped
a few shakes of tabasco sauce
1-1/2 tsp gumbo filé powder (ground sassafras leaves)
1/2 tsp fresh thyme leaves

2 links Field Roast Mexican Chipotle "sausage"
1 package seitan, sliced

Make the roux: Melt 4 tbsp butter in a saucepan. When fully melted, gradually incorporate 4 tbsp flour. Stir until thick and golden, adding flour as you see fit.

In a large pot, heat olive oil. Add onion, celery, and bell pepper. Cook 5-7 minutes until soft.

Add tomatoes, okra, seitan, "sausage," thyme, filé powder, tabasco, and vegetable broth. Let simmer for 30-40 minutes.

When the chipotle chili is fully rehydrated, chopped into little pieces and add. Take out the seeds for less heat. 1 chili + tabasco gave my gumbo a very strong kick.

Serve over brown rice. Serves 7-9