Heat olive oil and minced garlic in a saucepan over medium heat for about 1 minute.

Be careful not to brown the garlic.

Whisk in flour and increase heat to medium-high to create a roux.

Whisk continually until the paste begins to darken.

Add vegetarian chicken broth and Worcestershire sauce to the roux.

Continue to whisk as the roux thickens, approximately 5 minutes.

Remove the roux from heat and set it aside.

Spray a 5-quart saucepan with nonstick cooking spray.

Heat the saucepan over medium-high heat, and add garlic, onion, and green bell pepper.

Saute the vegetables for 3 minutes, then add the sliced okra.

Cook the okra for 5 minutes, and add the vegetarian sausage links and seitan.

Cook the mixture for 8 minutes, stirring frequently.

Add dry sherry to the gumbo.

Add 3/4 cup of vegetarian chicken broth to the pan.

Place the Mexican-style stewed tomatoes in a food processor and pulse to chop coarsely.

Add the chopped tomatoes to the broth.

Whisk the remaining 1/4 cup of broth into the roux, and stir the mixture into the gumbo.

Add dried thyme, dried coriander, and hot pepper sauce to the gumbo.

Reduce heat to low and cook for 10 minutes to allow the flavors to meld.

Remove from heat and serve the gumbo.