Dice the onion, red bell pepper, sweet potato, celery, and long chili pepper. Mince the garlic, slice the okra and vegan sausages, and cut the vegan chicken strips into bite-size pieces if needed.

Combine 120 g all-purpose flour and 100 g vegan margarine in a saucepan. Whisk over medium heat until the mixture begins to thicken.

Whisk in about 120 ml water if using vegan margarine. Stir until the roux is smooth and homogeneous.

Cook the roux over low heat for about 30 minutes. Stir regularly until it becomes deep brown and nutty-smelling.

Heat 15 ml neutral cooking oil in a large pot. Sauté the vegan sausages and vegan chicken strips until well browned.

Season the browned plant-based proteins with 2 tsp Cajun seasoning, salt, and black pepper. Transfer them from the pot to a bowl.

Add the onion, garlic cloves, red bell pepper, sweet potato, long chili pepper, and celery stalks to the same pot. Sauté for 5 minutes, stirring frequently.

Pour 800 ml vegetable stock into the pot. Stir in the prepared roux until fully incorporated.

Add bay leaf and dried thyme. Simmer the gumbo over low heat until the sweet potato and other vegetables are almost tender, about 10 minutes.

Add the sliced okra to the pot. Return the browned vegan sausages and vegan chicken strips to the gumbo.

Simmer for 10 more minutes until the okra is tender and the gumbo has thickened. Remove the bay leaf and adjust salt and black pepper before serving.