Step 1

Wash and dry produce. Core, deseed, and dice bell pepper into ½-inch pieces. Halve celery lengthwise, then thinly slice crosswise. Halve, peel, and finely dice onion. Peel and mince or grate garlic. Trim and thinly slice mushrooms. Dice tomato into ½-inch pieces.

Step 2

Melt 2 TBSP butter (4 TBSP for 4 servings) in a medium pot over medium heat. Reduce heat to low and add flour; cook, whisking constantly, until lightly browned, 5-7 minutes.

Step 3

Once roux is finished, stir in bell pepper, celery, onion, garlic, and ½ tsp salt until combined. Increase heat to medium high. Cook, stirring often, until veggies are softened, about 5 minutes. Once veggies are softened, gradually stir in stock mixture until smooth. Add mushrooms, tomato, beans and their liquid, Creole Seasoning, thyme, and ½ tsp salt. Stir to combine. Bring to a simmer and cover pot. Cook, until veggies are tender, 8-10 minutes.

Step 4

Add collard greens and ¼ tsp salt to pot with gumbo. Stir to combine. Bring to a simmer and cook, uncovered, until collards are tender, 5-7 minutes. Remove from heat; stir in 1 TBSP vegan butter until butter melts. Season with salt and pepper to taste.

Step 5

Serve with wild rice.