Instructions

1. In a large stock pot or dutch oven, heat butter over medium low heat and stir in flour to form a roux. Allow roux to slowly change colors over 25-30 minutes, whisk often, and it will darken to the color of chocolate sauce. Be careful not to burn, and adjust heat if necessary.
2. Once roux is brown, slowly whisk in vegetable broth until fully incorporated into roux.
3. Add bell pepper, celery, onion, okra, garlic, parsley, and tomatoes and bring to a boil for 5 minutes.
4. Stir in Creole seasonings and red beans, adjusting seasonings to taste. Serve gumbo in a bowl with a scoop of white rice and top with green onions if desired.