Keith Corbin's Vegan Gombo (Gumbo) Recipe - Los Angeles Times

Ingredients

• 1 pound (500 grams) onion, about 3 medium, charred whole and peeled
• 1 pound (500 grams) onions, about 3 medium, sliced
• 6 to 7 (375 grams) medium carrots, sliced
• 2 to 3 medium bulbs (375 grams) fennel, sliced
• 1 knob (200 grams) celery root, sliced
• 1 medium (200 grams) leek, sliced
• Few sprigs (5 grams) fresh thyme
• 8 to 8 1/2 quarts (8 liters) water
• 1 3/4 tablespoons (25 grams) palm oil or olive oil
• 3 to 4 medium (50 grams) garlic cloves, minced
• 1 small knob (25 grams) ginger, minced
• 1 large (50 grams) red Fresno chile, quartered lengthwise and sliced thin
• 12 to 14 medium shallots (600 grams), quartered lengthwise and sliced thin
• 1 pound (450 grams) okra, quartered lengthwise and sliced thin
• 1 3/4 tablespoons (10 grams) dark chile powder
• 10 1/2 cups (2.5 liters) Vegetable Stock, homemade or packaged
• 3/4 tablespoon (15 grams) red miso paste
• 4 1/4 tablespoons (60 grams) fresh lime juice
• Salt
• Fresh vegetables of choice, cooked as desired (sautéed, charred, steamed, blackened)
• Cooked brown or white rice
• Olive oil
• Fresh pea shoots, radish sprouts or herbs of choice (mint or parsley) for garnish