Vegan (Say What?!) Gumbo

1 . Stage

Heat 1 tablespoon canola oil in a skillet over medium high heat.

2 . Stage

Stir in the onion, bell peppers, celery, and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes.

3 . Stage

Transfer the vegetable mixture to a large bowl; set aside.

4 . Stage

Heat the remaining 1/3 cup canola oil in the same skillet over medium heat for about 30 seconds.

5 . Stage

Whisk in the flour, stirring constantly until the roux darkens and has a nutty scent, about 15 minutes.

6 . Stage

Reduce heat to low and pour in about one cup of vegetable broth, whisking constantly until the mixture is smooth.

7 . Stage

Stir in the vegetable mixture and tomatoes.

8 . Stage

Pour in about one more cup of vegetable broth, stirring to combine.

9 . Stage

Mix in the eggplant, okra, red beans, salt, thyme, basil, file powder, cayenne pepper, black pepper, paprika, cumin, liquid smoke, bay leaves, and remaining 4 cups of broth.

10 . Stage

Cover and continue to simmer for 1 1/2 hours, stirring occasionally.