In a blender add the oil, flour, 1 tablespoon of the Old Bay seasoning, and 1 cup water. Blend until combined.
Place mixture in a saucepan on low heat. Whisk constantly until thickened, about 10 minutes. The roux should be medium brown in color with a nut-like aroma. (Adjust heat as needed to take care not to burn the mixture.)
Remove from heat. Set aside.
In a skillet, brown the vegan sausage over medium heat. When cooked, place on paper towels to absorb the oil. Set aside.
Heat a large Dutch oven (or heavy soup pot) over medium heat
Add 2 tablespoons of the broth. Stir in the onions, green peppers, celery, carrots, and the remaining tablespoon of Old Bay seasoning. Sauté until the onions are soft and start to brown. Add more vegetable broth as needed to prevent burning.
Stir in the okra and garlic. Sauté for 2 minutes.
Add remaining vegetable broth.
Slice the vegan sausage and add to the gumbo.
Add the kidney beans, corn, and canned diced tomatoes with sauce. Reduce heat to low and simmer for 2 to 3 minutes.
Stir in the cooked, diced potatoes.
Mix in the prepared roux, and stir from the bottom of the pot to mix well.
Add water, if needed.
Add hot sauce to taste. Simmer uncovered on low heat for about 10 minutes, stirring occasionally. Salt to taste.
Some people have digestive issues with bell peppers. One way to solve this problem is to use red peppers and remove the skin. To do this, halve the peppers and remove the seeds and membranes.
Preheat your oven to broil. Set the peppers, cut side down, on a lined baking sheet. Broil for 10 minutes.
Remove from the oven and cover with a clean kitchen towel. Let them sit for 10 minutes. The skin should be easily removed. Dice and continue with the recipe.
Beyond Sausage, Hot Italian was used in this recipe. It is gluten-free. If you use another vegan sausage, if being gluten-free is important to you, check the package ingredients.