Vegan Green Gumbo
Prep time
Cook time
Total time
Look for mustard greens and collards at your local grocery store or farmer's market. Both of these are staple southern greens, and high in minerals, vitamins, antioxidants, and other fancy phytonutrients.
Serves: 6
  • 2 tbsp olive oil
  • 1 onion, diced
  • 3 garlic, minced
  • 1 cup celery, diced
  • 10 oz baby bella mushrooms, sliced
  • 6 c water or vegetable stock
  • 1 tsp black pepper
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 2 tsp porcini powder (optional)
  • 2 tsp vegan stock paste or 2 bouillons (don't do this if you use stock)
  • 1 bunch mustard greens, chopped
  • 2 vegan sausages, chopped (here's a link to my recipe on Instagram)
  • hot sauce, for serving
  • ½ bunch collards, stems removed and thinly sliced
  1. Warm olive oil in a large pot.
  2. Add the onions, garlic, and celery and sauté until onions begin to get translucent.
  3. Add the sliced mushrooms, and stir well. Cook until they soften, about 8 minutes.
  4. Add the water or veggie stock, pepper, and dried thyme and bring to a simmer. Cook for 10 minutes.
  5. Add the paprika and porcini powder, and stock paste/bouillon, then stir in the greens. You'll have to push them down into the pot to fit them all in. As they cook they'll reduce in size.
  6. Cook for another 10 minutes. Season with salt and pepper and hot sauce to taste then serve.
Recipe by Sweet Potato Soul by Jenné Claiborne at