Vegan Gumbo

Vegan Gumbo

Ingredients
4 -6 cups vegetable stock
2/3 cup safflower oil
2/3 cup chickpea, all-purpose or whole wheat flour
1 1/3 cups chopped onions
2/3 cup chopped green bell pepper
2/3 cup chopped celery
1 cup button or portabella mushrooms (de-gilled), washed and sliced (optional)
1 medium carrot, chopped
3 cloves garlic, minced
1/2 cup chopped tomatoes
2 tablespoons soy sauce
1 teaspoon Cajun seasoning
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
1 1/2 cups fresh or frozen whole-kernel corn
1 1/2 cups fresh or frozen green peas
1 pound fresh or frozen okra, halved lengthwise or chopped
Salt
Black pepper
Cooked brown rice
Gumbo file powder*

Directions:
Heat stock in a medium saucepan; cover and keep warm over low heat. In a 4- to a 5-quart Dutch oven or heavy-bottomed soup pot, heat oil over medium-high heat. Whisk in flour and continue to whisk constantly, scraping sides and bottom to prevent burning. Continue until the mixture (known as a roux) becomes silky and a light milk chocolate color, about 5 minutes. Be careful not to let it scorch.

As soon as the color is right, reduce heat to medium-low. Add onion, bell pepper, and celery; cook, stirring occasionally until vegetables are just softened, 3 to 4 minutes. (The roux will continue to darken slightly to a dark milk chocolate color.) Remove from heat and transfer to a bowl. Measure 11/2 cups and return that amount to Dutch oven.  Serves 6 to 8