Source: VitaClay Chef



  • ¼ cup oil I used avocado oil - olive oil works too

  • ⅓ cup all-purpose flour


  • 2 medium bell peppers cored and finely chopped

  • 2 celery stalks diced

  • 1 onion diced

  • 3 cups sliced okra you can use fresh or frozen

  • 5 cloves garlic minced

  • 3 cups vegetable stock

  • 6-10 small to mediumtomatoes, diced

  • 2 cups organic mushrooms

  • 4 cups cauliflower florets about half of a medium cauliflower head


  • 1 tablespoon paprika

  • 2 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon dried oregano

  • 1 teaspoon dried thyme

  • 1 bay leaf

  • 2 teaspoon salt

  • 1 teaspoon black pepper

  • ½ teaspoon Tabasco

  • 1 ½ teaspoon liquid smoke

  • 1 teaspoon vegetarian Worcestershire sauce

  • (optional) 4 tablespoons scallions finely chopped, to serve


  1. In a large, heavy-bottom pan, heat oil on medium-high heat. When hot, sauté onion, garlic and pepper in olive oil until they become translucent. Transfer to your clay pot.

  2. In the pan, add the flour and whisk until incorporated. Continue cooking, whisking constantly, for about 20 minutes or until the mixture (called a roux) reaches a dark amber color. Make sure to keep an eye on the roux at all times to make sure it doesn’t burn. Reduce the heat if it’s browning too quickly and starts smelling a bit burnt. Transfer to your clay pot.

  3. Add the rest ingredients in your clay pot. Mix until well combined.

  4. Set on Stew or fast to cook for 30-40 minutes.

  5. Serve with hot cooked rice, and top with scallions.