Vegan Gumbo

Steps

1. Cold smoke Beyond Meat Original Sausages for 6 hours in advance.
2. Chop celery, large Yellow Onion, Green Bell Pepper, and Green Onion and set aside in a large bowl.
3. Finely chop parsley and set aside with vegetables.
4. Slice sausages into ¼ inch slices.
5. Add olive oil to a stainless steel frying pan and cook sausages over medium-high heat until browned and slightly crispy, then set aside.
6. combine Crisco Butter Flavored Shortening with All Purpose Flour in a large pot and cook over medium heat, stirring constantly, until a dark roux is achieved. (Roux should be the color of chocolate and have the thickness of a watery dough) 45 minutes
7. Add chopped vegetables and parsley to pot with the Roux.
8. Deglaze sausage pan with ½ cup vegetable broth over high heat, scraping until fond is cleaned, then pour into pot with vegetables.
9. Add remaining vegetable broth to pot, then bring to a boil over medium-high heat.
10. Boil for 7 minutes or until Vegetables start to become tender.
11. add cajun seasoning to taste
12. Add Sausage and 2 blocks sliced and pressed extra firm tofu.
13. Season with salt black pepper and minced garlic to taste.
14. Serve over rice.