Start with grilling the seitan: cut into slices and sauté for 5-10 minutes in the olive oil, on medium heat.
Meanwhile, chop the veggies: cut the onion, pepper and celery into dices. Mince the garlic. Cut the tomatoes into quarters. Take the stem’s edge off the okras and slice into chunks. Set aside.
In a large pan, melt the butter, throw in the flour and cook until brown, on low-medium heat for about 10 minutes, stirring regularly and watching careful.
Meanwhile prepare the vegetable stock, dissolve the Marmite in it, and bring to the boil with a piece of kombu (3cmx3cm) for 5 minutes.
When the roux is ready, throw in the onion, pepper and celery and sauté for 5 minutes on medium heat. Add the garlic and stir well for about 2 minutes, and finally the tomatoes. Cook for another 5 minutes.
Throw in the okras, herbs and spices (bay leaves, cayenne and cajun), stir well, add the grilled seitan and finally the broth, and simmer for at least 20 bonnes minutes, stirring regularly.
Serve with long grain rice and fresh parsley.