To make the roux, in a large skillet combine oil and flour. Whisk constentatly over medium high heat for 10 minutes, or until the flour is peanut butter brown. If it burns for whatever reason, start over.
Add onion, pepper and celery to the roux and stir to coat. Let this saute for 5 minutes, covered. Mix in tomatoes, old bay, cayenne, vegetable broth, and fresh okra. Bring to a boil and simmer for 20 minutes, uncovered.
Mix in Louisiana hot sauce and serve over brown rice.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/vegan-okra-etouffee/