Black-Eyed Peas with Seasoned Seitan
12 Servings
Prep time
30 Min
Cook time
30 Min
1 Hour
Black-Eyed Peas with Seasoned Seitan

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.