• Heat a large stock pot or iron skillet on medium-high heat. When the pan is hot add the oil and butter and let the butter melt. Add the onion and celery and sauté until the onion begins to sweat and looks translucent, approximately 7 minutes. Stir frequently. Add the jalapeno peppers and bell peppers, stir and cook for 5 to 6 minutes. Add the vegan sausage and garlic, stir and cook for 5 minutes. Stir frequently.
• Pour the no-chicken broth and wine into the pan and bring to a boil. Add the spices, tomato paste, and Worcestershire sauce and stir until the tomato paste has dissolved into the liquid. Stir in the okra and bay leaves and bring back to a boil.
• Add the corn meal and reduce the heat to a simmer and cook until the gumbo thickens and the vegetables are cooked through, approximately 20 minutes.
• When the gumbo has thickened and the vegetables are fork tender, add salt and pepper to taste and stir in the cilantro and serve.

For the Rice

• Rinse the rice twice in a fine mesh colander and cook according to the instructions on the rice package.

For the Beans

• In a sauce pan, cover the beans in water and put the smashed garlic in the water with the beans and bring the water to a boil. Once the water is boiling, reduce to a simmer and cook for 20 minutes. Salt and pepper to taste then drain the water.