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.
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.
Add the fire-roasted tomatoes, salt, bay leaves, collard greens, and corn.
Cover and reduce heat to simmer for 10 minutes, until all of the flavors come together.
Add the chopped parsley. Adjust spices to taste
Recipe by iEatGreen at https://www.ieatgreen.com/vegetable-creole-2/