Dinner

Black-Eyed Peas with Seasoned Seitan

Level

Easy

Prep:

30 min

Cook

30 min

Servings

Makes 12 servings

A VEGAN, INDIAN-STYLE STEW. Nut-free, free of added sugars, low-fat and high-protein.

• Vegan recipes do not use any ingredients of animal origin including eggs, dairy, or honey.
• Recipes are vegan when prepared with the specified ingredients.

INGREDIENTS

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1 tablespoon coconut oil
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1 teaspoon cumin seeds
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1 large onion, minced
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Salt to taste
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1 teaspoon ground black pepper
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1 tablespoon ginger-garlic paste
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1 package (8 ounces) SWEET EARTH Enlightened Foods Tuscan Style Savory Grounds or any of our Traditional Seitans
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3 potatoes, diced small (use sweet potaotes, carrots or zucchini instead)
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2 tomatoes, pureed
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2 teaspoons paprika
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1/2 teaspoon cayenne pepper (optional)
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1/2 teaspoon turmeric
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1 tablespoon coriander powder
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1 1/2 cups dry black-eyed peas, soaked for a few hours and cooked until tender
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1/2 cup green peas
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1 tablespoon garam masala
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Juice of a small lemon
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1/4 cup chopped cilantro

MAKE IT

Step 1

Heat the oil. Add the cumin seeds and let them cook for about 30 seconds or until they start to change color. Add the onions and a pinch of salt and ground black pepper. Saute, stirring frequently, until the onion starts to brown.

Step 2

Add the ginger-garlic paste, stir-fry for 30 seconds, then add the seitan. Cook, stirring frequently and scraping the bottom of the pan to prevent it from sticking, about 3 to 4 minutes.

Step 3

Add the potatoes and stir fry for 1 to 2 minutes.

Step 4

Add the tomato puree, paprika, cayenne if using, turmeric, and coriander powder.

Step 5

Let the tomatoes cook until most of the liquid has evaporated and bubbles form at the edges of the tomato paste mixture.

Step 6

Add the black-eyed peas and bring the mixture to a boil. Add water if too thick. Stir in green peas and garam masala. Let the stew return to a boil and cook for 2 more minutes.

Step 7

Add the lemon juice. Check salt and add more if needed.

Step 8

Turn off the heat and stir in the cilantro.

Step 9

Serve hot with brown rice or quinoa or crusty bread.

CHANNEL YOUR INNER CHEF