Black-Eyed Peas with Seasoned Seitan
- Yield: 12 Servings
- Prep Time: 30 Min
- Cook Time: 30 Min
- Total: 1 Hour
1½ cups dry black-eyed peas. Soak for a few hours and cook until tender.
8 oz Sweet Earth Tuscan Savory Grounds or any of our Traditional Seitans
3 potatoes, diced small (use sweet potatoes, carrots or zucchini instead)
1 large onion, minced
1 tbsp ginger-garlic paste
2 tsp paprika
1 tsp ground black pepper
½ tsp cayenne (optional)
½ tsp turmeric
1 tbsp coriander powder
1 tsp cumin seeds
1 tbsp coconut oil
2 tomatoes, pureed
1 tbsp garam masala
Juice of a small lemon
Salt to taste
¼ cup chopped coriander leaves
- 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.
- 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 three to four minutes.
- Add the potatoes and stir fry for a minute or two.
- Add the tomato puree and the powdered spices, including the paprika, cayenne if using, turmeric, and coriander powder.
- Let the tomatoes cook until most of the liquid has evaporated and bubbles form at the edges of the tomato paste mixture.
- Add the black-eyed peas and bring the mixture to a boil. Add water if too thick. Add green peas and garam masala and stir them in. Let the stew return to a boil and cook for two more minutes.
- Add the lemon juice. Check salt and add more if needed.
- Turn off the heat and stir in the coriander leaves.
- Serve hot with brown rice or quinoa or crusty bread.