This is a great spicy dish that’s quick to put together for a casual company meal if you have some canned (or frozen, cooked) black eyed peas and smoked tempeh at hand. Cornbread, tortillas, crusty bread, or steamed brown rice all make great go-withs, along with a big green salad. This can feed a crowd, but leftovers are a bonus for school or work lunches, or you can freeze them for another meal.
1 Tbsp (15 mL) extra-virgin olive oil
1 Tbsp (15 mL) dark sesame oil
1 large onion, chopped
3 medium carrots, diced
3 medium bell peppers (preferably 1 green, 1 red, 1 yellow), seeded and diced
1 Tbsp (15 mL) garlic, chopped
4 cups (1 L) low-sodium vegan “chicken-style” broth (see sidebar page 90 for recipe)
1 Tbsp (15 mL) tomato paste
6 cups (1.5 L) cooked black eyed peas, drained, or 3 – 19 oz (540 mL) cans, drained and rinsed
8 oz (230 g) smoked tempeh, cut into 1/2 in (1.25 cm) cubes
1 to 2 canned chipotle peppers in adobo sauce, chopped or mashed (see sidebar page 89)
1 Tbsp (15 mL) ground cumin
1 Tbsp (15 mL) dried oregano
1 tsp (5 mL) ground allspice
1 tsp (5 mL) sugar
1/2 tsp (2 mL) fine salt
Heat olive oil and sesame oil in large, heavy pot over medium-high heat. Add onion, carrots, peppers, and garlic. Sauté, stirring often until the onion softens. Add remaining ingredients. Bring to boil, then turn down heat and simmer for about 1 hour, until it has a stewlike consistency. Taste for salt and pepper. Add more broth if it’s too dry for your taste.
Serve plain or top with chopped cilantro, chopped red onion, and shredded nondairy cheese.
Each serving contains: 293 calories; 19 g protein; 8 g total fat (1.5 g sat. fat, 0 g trans fat); 25 g carbohydrates; 13 g fibre; 258 mg sodium