In a large pot, add vegan butter and chopped onion and garlic. Sauté for about five minutes until onions are translucent and then add the bell peppers and celery. Sauté for an additional five minutes.
Add the flour and a splash or two of broth so you're able to hydrate the flour. Turn the heat to low and make a roux, stirring consistently for about 45 minutes to ensure it does not burn. The mixture will eventually turn brown-ish.
Add the remaining broth, jackfruit, Tabasco, parsley, creole, kelp, cayenne, paprika, and bay leaves. Cover and simmer for 30 minutes.
Meanwhile, break out a skillet and carefully brown the hearts of palm gently on each side. If they stick to the pan feel free to add a little olive oil to loosen them up. Add to a plate and set aside. In the same skillet, brown the sausage and set aside.
If you haven't made your rice yet, now is a good time to start.
After 30 minutes, use a slotted spoon to remove the jackfruit from the gumbo. Let the jackfruit cool slightly and then break it apart with a fork.
Return to the gumbo and turn the heat off. Add the jackfruit back along with the hearts of palm, and the seitan sausage. Stir until combined. Add the file and the scallions to the gumbo and stir again until evenly combined.
Let the gumbo sit for 5 minutes to thicken. Serve with white rice and enjoy!