Vegetarian Gumbo

Steps

1. Heat butter in a large heavy-bottomed pot (I used a Dutch oven) over medium-high heat until melted.  Whisk in flour until combined.  Continue to cook, stirring constantly, for about 20 minutes, or until the roux mixture reaches a dark amber-brown color.  Keep a very close eye on the roux at all times, turning the heat down a bit if it seems to be cooking too quickly or starts to faintly smell burnt.

2. Once the roux is ready, immediately stir in the bell peppers, celery, onion, okra and garlic until combined.  Continue to cook, stirring every 10-15 seconds, until the vegetables have softened, about 5 minutes.

3. Stir in the vegetable stock gradually until the broth is smooth.  Then add in the cauliflower, mushrooms, tomatoes, seasoning, thyme, cayenne and bay leaf.  Stir until combined, and continue cooking until the soup reaches a simmer.

4. Reduce heat to medium-low and let the gumbo continue to simmer for 5-10 minutes minutes, or until the vegetables are tender.  Taste, and season with extra salt, pepper and/or cayenne if needed.

5. Serve warm over rice, garnished with lots of green onions.  Or transfer to a sealed container and refrigerate for up to 3 days or freeze for up to 3 months.