Vegan Black Eyed Peas + Greens

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May 2023 bring peace, love, good health & abundance!

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Ingredients

(23 of them! – don’t worry, mostly spices)

  • olive oil
  • black eyed peas
  • fennel
  • green bell pepper
  • red bell pepper
  • red onion
  • green onion
  • jalapeño
  • garlic
  • dried red chilis
  • roasted cumin powder
  • red chili powder
  • cinnamon
  • turmeric
  • Umami powder
  • onion powder
  • white pepper
  • black pepper
  • salt
  • Italian Seasoning
  • dill
  • kale
  • Field Roast Sausage

Steps

  1. “Alexa, play Black Eyed Peas” (could not leave out this step)
  2. Heat 2 Tbsp olive oil in a stock pot on low-medium heat
  3. Chop one small fennel bulb, one medium green bell pepper, one small red bell pepper, one small red onion, one large jalapeno (or more depending on its spice level), and two stems of green onion — add all to the heated oil and sauté. Add 1-2 Tbsp minced garlic and stir through. Sauté mix for about 4 minutes.
  4. Add seasoning: 2 tsp roasted cumin powder, 1/4 tsp red chili powder, 1 tsp turmeric powder, 1 tsp black pepper, 1/4 tsp white pepper, 1/4 tsp onion powder, 1 tsp Umami powder, 2-3 dried red chilis broken open
  5. Mix and cook through for 3 more minutes until fragrant.
  6. Add 2 cans drained and rinsed black eyed peas
  7. Add 1 Tbsp Italian seasoning, 1 tsp dill, and more salt to taste
  8. Fill one of the empty cans with water* and add that amount.
    *I used water instead of broth as the seasonings and peppers made the mix so fragrant, additional broth is not needed and I did not want it to interfere with the taste.
  9. Bring to a boil then simmer covered on low for 6 minutes.
  10. Meanwhile, cook vegan sausage if desired: I used Field Roast Apple & Sage sausage. I cut each link into about 6 pieces and put it in the air fryer at 375F for 6 minutes (shake halfway). Set aside. I added the pieces individually to the prepared bowls instead of to the pot. Again, this ingredient is not needed for flavor. I did it mostly for added protein and to use up leftover sausage.
  11. Chop 1/2 bunch cilantro, 3 more stems of green onion, and kale (I used baby kale so no chopping needed or you can tear kale into desired bite sized pieces as you add it to the stew so no need to really chop ahead of time)
  12. Add 1 container of baby kale to pot and mix through. Allow it to wilt into the mix. Taste the mix and add any more salt or pepper that is needed.
  13. After a few minutes once all kale is cooked and wilted, add the chopped cilantro and green onions (reserve some of each to garnish each prepared bowl at the end)
  14. Heat through another 2 minutes.
  15. Serve warm: spoon into bowls, add desired about of sausage, garnish with cilantro and green onion.
    • This made four servings – dinner and lunch for work over the next few days!

TIPS

Anything in this recipe can be substituted. Greens can be kale, spinach, collard greens, mustard greens, bok choy, or even cabbage. Fennel can be celery, sweet onion, or shallots. Green onion can be omitted or you can use chives instead. I went seasoning crazy but would say they all truly added to the mix! If you are short on any then you could use a prepared broth instead or add a curry paste.

Published by M

Physician. Yogi. Lover of all animals, especially my dog.

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