Hearty Roasted Red Pepper and Kidney Bean Gumbo

1. Prepare Roux

Preheat a large heavy-bottomed stockpot over medium heat. Melt the vegan margarine in the pot, and once it's fully melted, gradually whisk in the flour. Continue to stir this mixture constantly for about 10 to 14 minutes until it reaches a rich caramel color and a toasty aroma.

2. Cook Onions and Peppers

Add the diced onions and green bell peppers to the pot. Stir them into the roux and raise the heat slightly. Cook for at least 12 minutes, stirring occasionally, until the vegetables have softened and integrated with the roux.

3. Add Celery, Garlic, and Okra

Add the sliced celery, minced garlic, and sliced okra to the pot. Cook for another 6 minutes, ensuring that the okra is well incorporated and begins to soften.

4. Add Tomatoes, Peppers, and Beans

Stir in the diced tomatoes with their juice, the finely diced roasted red peppers, and the drained kidney beans. Pour in the vegetable broth and stir to combine all the ingredients thoroughly.

5. Add Beer and Tomato Paste

In a separate bowl, whisk together the ale-style beer and the tomato paste until smooth. Add this mixture to the pot and stir well.

6. Add Spices and Simmer

Add the oregano, allspice, liquid smoke, nutmeg, bay leaves, thyme sprigs, and a pinch of cayenne pepper. Stir everything together and bring the mixture to a boil. Once it reaches a boil, lower the heat and partially cover the pot. Let the gumbo simmer gently for 35 to 45 minutes.

7. Rest and Season

Remove the pot from the heat and let the gumbo cool for at least 15 minutes. Season with salt, freshly ground black pepper, and an extra pinch of cayenne pepper if you prefer more heat. Serve warm.