Begin by preparing all vegetables: dice onions, celery, and bell peppers uniformly into 1/4-inch pieces. Slice okra into 1/2-inch rounds. Mince garlic. Set aside in separate bowls.

Heat vegetable broth in a separate pot and keep warm. This prevents temperature shock when adding to the roux.

Create the roux: In a large, heavy-bottomed Dutch oven, heat oil over medium heat. Gradually whisk in flour. Stir constantly with a wooden spoon for 25-35 minutes until roux reaches a dark chocolate brown color. This requires patience and constant attention to prevent burning.

Immediately add the holy trinity (onions, celery, bell peppers) to the roux. The vegetables will sizzle and help stop the roux from overcooking. Stir vigorously for 5 minutes until vegetables soften.

Add garlic and cook for 2 minutes until fragrant. Add smoked paprika, thyme, oregano, and cayenne. Stir to coat vegetables with spices.

Slowly ladle in hot vegetable broth, one cup at a time, stirring constantly to prevent lumps. Add bay leaves, liquid smoke, worcestershire sauce, and hot sauce. Bring to a gentle boil.

Reduce heat to low simmer. Cook uncovered for 45 minutes, stirring occasionally and skimming any foam that rises to the surface.

Meanwhile, in a separate skillet, sauté okra over medium-high heat for 10 minutes until slightly charred and less slimy. Brown vegan sausage slices until crispy. Set both aside.

Add sautéed okra, browned sausage, and drained beans to the gumbo. Continue simmering for 30 minutes, stirring occasionally. Adjust seasoning with salt and pepper.

Cook rice according to package directions. Time this to finish when gumbo is ready.

Remove bay leaves. If desired, sprinkle file powder and stir gently (do not boil after adding file). Let rest for 5 minutes off heat.