Vegetarian Gumbo

Ingredients

• 2 handful of chopped collard greens
• 2 vegetarian Italian sausages, cooked
  
• 2-3 medium tomatoes
• 4 cups vegetable stock
• 1/2 vegetable oil + 2tbl , preferably EVOO/extra virgin olive oil
  
• 1/2 cup flour
• 1 yellow squash, peeled cut into thick circles then halved
  
• 1 onion, diced
• 1 green pepper, diced
  
• 1 tsp file (powdered sassafras)
• 1/2 tsp oregeno
• 1/2 tsp thyme
• 1/2 tsp cayenne
• 3 cloves garlic
• 2 bay leaves
• salt pepper to taste
  

Step One - Making Roux

Pour 1/2 cup of vegetable into a small skillet on high heat.

Add 1/2 cup of flour mixing constantly.

Reduce heat to medium and whisk or stir mixture for 15 minutes until it becomes a dark reddish brown color.

Step Two

(Please note, If using a slow cooker, nix the saucepan and add directly)

Pour 2 tbl EVOO into saucepan, add green pepper, onions, squash and sautee for 3 minutes until soft.

Add tomatoes, garlic, file, thyme, oregano, and cayenne. Mix well.

Add roux and vegetable broth, stir.

Next add precooked collard greens (uncooked if using slow cooker). Add slice vegetarian sausage and cook on medium heat for another for another 15 minutes. (Medium for slow cooker for 4-5 hours).

Add salt, pepper or hot sauce to taste. Serve over rice.