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6-8 servings   

Ingredients:

1 Tbs olive oil

1 small onion, chopped

2 Tbs. minced garlic

2 carrot, chopped small

2 celery, chopped

2 portabella mushrooms, cubed

1 pepper, diced (I used ½ yellow & orange)

2 Tbs. Creole seasoning

2 Tbs. tomato paste

1 can Eden organic chickpeas

1 can Eden Organic black beans

1 t. black pepper

1 t. white pepper

1 t. thyme

2 Tbs. Tamari

1 Tbs. vegan Worcestershire sauce

1 Tbs. hot sauce or Tabasco

½ cup white wine

1 large can fire-roasted tomatoes

1 bunch collard greens, (5-6 cups chopped)

2 cups frozen corn (fire-roasted if available)

3 bay leaves

¼ cup chopped parsley

1 t. salt

1 teaspoon smoked paprika

Instructions:

1. Sauté onions and carrots in olive oil with garlic for 5 minutes. Add peppers, celery, mushrooms, and Creole spice. Add the tomato paste and continue cooking until the tomato paste browns a bit.
2. Add the chickpeas and black beans, along with the paprika, thyme, Worcestershire sauce, tamari, white and black pepper, and hot sauce. Add the wine and cook down for 5 minutes.
3. Add the fire-roasted tomatoes, salt, bay leaves, collard greens, and corn.
4. Cover and reduce heat to simmer for 10 minutes, until all of the flavors come together.
5. Add the chopped parsley. Adjust spices to taste