Prepare the roux: Heat ½ cup coconut oil in a heavy-bottomed skillet or pan. When the oil is hot, gradually whisk in flour and 1 tablespoon of the Old Bay seasoning. Reduce heat to low. Continue to cook 10 to 15 minutes, whisking constantly, until thickened, medium brown in color, with a nut-like aroma. (Adjust heat as needed to take care not to burn the roux.) Remove from heat. Set aside.
Heat remaining ½ cup of coconut oil in a large Dutch oven (or heavy soup pot) over medium-high heat. Add garlic, onions, green peppers, celery, and the remaining tablespoon of Old Bay seasoning. Sauté until onions are soft and start to brown. Stir in okra, sauté for 2 minutes. Add vegan sausage, continue to sauté over medium-high heat until sausage browns, about 5 minutes. Stir in each vegan seafood, one at a time (if desired, add more oil to center of the pot, pushing veggies to sides, to brown each one). Add corn, tomatoes, and canned diced tomatoes with sauce. Reduce heat to low and simmer 2 to 3 minutes. Mix in prepared roux, stir from bottom of pot to mix well. Add hot sauce to taste. Simmer uncovered on low heat for about 15 minutes, stirring occasionally. Salt to taste. Serve hot over rice (see recipe below).
Note: Vegan seafood selections are available at natural food stores, Asian markets, or online.
In a medium saucepan, combine rice, water, buttery spread, and salt. Bring to a boil, cover and reduce to low heat.
Simmer for 50 minutes. Remove from heat, let stand, covered, for 5 minutes, fluff with a fork.
Serve warm with Seafood Gumbo.