Green Gumbo

Ingredients

¼ cup extra-virgin olive oil
2 Field Roast Spicy Mexican Chipotle Plant-Based Sausages, sliced into thin rounds
1 Field Roast Italian Garlic & Fennel Plant-Based Sausages, sliced into thin rounds
½ yellow onion, diced
½ green bell pepper, diced
½ stalk celery, small diced
2 large garlic cloves, thinly sliced
Kosher salt
3 cups vegetable stock
3 cups corn stock or vegetable stock
¼ cup tomato puree
1 tsp. Cajun spice mix
½ tsp. freshly ground black pepper
¼ tsp. dried thyme
5 cups collard greens, ribs removed and thinly sliced
2 cups spinach leaves, stems removed, leaves torn
2 1/2 packed cups mustard greens, thinly sliced
2 packed cups green cabbage, thinly shredded
2 packed cups curly kale, ribs removed and thinly sliced
½ jalapeno, stemmed, seeded, finely chopped
1 ½ cups okra, trimmed and cut into ½” rings
1 tsp. file powder
1 tbsp. fresh lemon juice
Cooked white rice, for serving.

Preparations

In a large pot, heat the oil over medium-high. Add both the Field Roast Spicy Mexican Chipotle and Italian Garlic & Fennel Plant-Based Sausages, and cook, stirring a few times until golden; about 4 minutes. Using tongs or a slotted spoon, remove sausage to a plate, leaving oil in the pot.

Reduce heat to medium. Add the onion, bell pepper, celery, and garlic and season with salt. Cook, stirring occasionally, until vegetables are softened, about 7 minutes.

Stir in the vegetable stock, corn stock, tomato puree, Cajun spice, black pepper, and dried thyme. Bring to a boil. Add the collard greens and reduce heat to medium, cook, stirring occasionally, until tender; about 10 minutes.

Return the sausage to the pot and add the spinach, mustard greens, cabbage, kale, and jalapeno and simmer over medium-low until greens are softened; about 5 minutes.

Stir in the okra and file powder and simmer until okra is tender and gumbo slightly

Thickens; about 5 minutes.

Stir in lemon juice and season with salt. Fill bowls with white rice and ladle gumbo over top for a hearty meal ready to be devoured.