Place rinsed Young Green Jackfruit in Water (1 can) in a medium sized bowl.
In a blender, add Freshly Ground Black Pepper (1/4 teaspoon), Dry Mustard (1/4 teaspoon), Cayenne Pepper (1/2 teaspoon), Paprika (1/2 teaspoon) and Garlic Powder (1/4 teaspoon) and blend to create a fine powder.
Pour powder onto jackfruit and toss to coat. Set aside and allow to marinate for 15-30 mins, while you prep remaining ingredients.
Press the ‘Saute’ button on the Instant Pot and heat Coconut Oil (1 tablespoon).
Add Vegetarian Sausage (2) and cook for 3-5 mins until it browned slightly, then remove sausage and set aside.
Add Coconut Oil (1 tablespoon) to instant pot and press “Saute” to heat. Add marinated jackfruit and saute for 3-5 mins until soft. Remove from Instant Pot and set aside.
Add Coconut Oil (4 tablespoon), Unbleached All-Purpose Flour (1/2 cup), Cajun Seasoning (1 tablespoon), Dried Thyme (1 teaspoon) and Paprika (1 teaspoon) to the pot. Whisk constantly and cook for 15 mins, until the roux is dark brown in colour.
Add Garlic (2 clove), Yellow Onion (1), Green Bell Pepper (1/2) and Celery (2 stalk) and cook, stirring, until veggies are soft, about 3-5 mins.
Add the cooked sausage, jackfruit, Vegetable Bouillon Cube (2) dissolved in water, Canned Crushed Tomatoes (1 3/4 cup) and Okra (1 1/2 cup).
Add in a Bay Leaf (1) to the pressure cooker. Stir well to combine and scrape the bottom of the pot to prevent error notices on the machine.
Add the Instant Pot lid, close pressure valve, press the 'pressure cook' button, and add 4 mins to timer.
Quick release the pressure by turning the pressure valve.
Remove the lid and taste the gumbo. Add Sea Salt (1/2 teaspoon) and Ground Black Pepper (to taste).
Stir in Fresh Parsley (to taste) and serve with White Rice (2 cup).