This black eyed pea dish is perfect for New Year’s Day, however it can be made anytime. It’s super easy to throw together and tastes awesome! The smoked tempeh has a nice smoky flavor similar to that of real bacon and no bitter aftertaste.
- 1 1/2 Tablespoons olive oil
- 1 large onion, diced
- 1 Tablespoon garlic, minced
- 1 package of smoky tempeh (LightLife Fakin’ Bacon), chopped
- 1 large bunch Lacinato kale, trimmed, leaves torn (any greens will work in this recipe)
- 2 (15 oz.) cans black eyed peas, drained and rinsed
- 1 (28 oz.) can stewed or roasted tomatoes
- sea salt and ground pepper to taste
- Saute onions, garlic and tempeh in olive oil until tempeh is crispy and onions are soft, about 10 minutes.
- Add in greens and simmer until soft. Add in black eyed peas and stewed tomatoes and bring to a simmer. Add salt and pepper to taste.
- Eat as is, serve on top of a grain of some sort or make some homemade cornbread to go along with it. If you choose to make a grain, I’d do whole grain couscous or quinoa because they’re both quick and would be done in the same time it takes to cook the black eyed peas, tomatoes and greens.
Much thanks to Chef Jesse at my local Whole Foods for featuring this recipe at his cooking demo last year!
- Category: Lunch/Dinner
- Method: Stovetop
- Cuisine: American
Keywords: vegan black eyed peas