Louisiana Vegan Gumbo

I've heard Pecan oil is the best oil for vegetarians making gumbo because it has such a high flash point, but it can get expensive and it's harder to find than vegetable oil. Vegetable oil is probably your next best bet.
Also, I didn't see instructions for making the roux if you've never made it before, so I'll add that to this recipe (this is a description from 'Dat Little Cajun Cookbook by Chef Remy): Tight roux= light brown or medium roux, and it is used primarily to thicken, although it it flavorful as well. Equal parts butter and flour are used to make this roux. Whisk oil or butter and flour until it becomes a paper bag brown color. Dark roux= most used roux in Cajun cooking, can be the color of dark chocolate. YOU MUST WHISK OR STIR THE MIXTURE, CONSTANTLY SCRAPING THE BOTTOM AND EDGES, UNTIL ROUX IS COMPLETED! Keep on high heat until flour begins to brown. When the oil begins to smoke, you must reduce heat to medium or medium high and continue to whisk until roux becomes dark brown in color.