Vegan Green Gumbo
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.
from 1 vote
baby bella mushrooms
water or vegetable stock
vegan stock paste or 2 bouillons
don't do this if you use stock
bunch mustard greens
here's a link to my recipe on Instagram
stems removed and thinly sliced
Warm olive oil in a large pot.
Add the onions, garlic, and celery and sauté until onions begin to get translucent.
Add the sliced mushrooms, and stir well. Cook until they soften, about 8 minutes.
Add the water or veggie stock, pepper, and dried thyme and bring to a simmer. Cook for 10 minutes.
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.
Cook for another 10 minutes. Season with salt and pepper and hot sauce to taste then serve.
Tried this recipe?
Let us know
how it was!
Printed at SweetPotatoSoul.com