Vegetarian Louisiana Gumbo - cooking recipe

Ingredients

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)

Preparation

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.
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.
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.