Mouthwatering Vegan Southern Black-Eyed Peas and Collard Greens Bowl

Allergens

N/A

Ingredients

• 1. 2 cups dried black
• eyed peas, soaked overnight 2. 4 large collard green leaves, chopped 3. 1 medium onion, diced 4. 2 cloves garlic, minced 5. 1 cup vegetable broth 6. 1/2 cup nutritional yeast 7. 1/4 cup apple cider vinegar 8. 1 tbsp smoked paprika 9. 1 tbsp ground cumin 10. 1 tbsp ground coriander 11. Salt and pepper, to taste 12. Olive oil, for cooking

Instructions

1. Drain the soaked black eyed peas and place them in a large pot with enough water to cover them by an inch or two. Bring to a boil over high heat, then reduce to low and let simmer until tender, about 30 45 minutes.
2. In another pot, sauté the onion and garlic in olive oil over medium heat until they become fragrant and translucent.
3. Add the collard greens to the onions and garlic, then pour in the vegetable broth. Cover and let cook for 10 minutes or until the greens are tender but still bright green. Season with salt, pepper, smoked paprika, cumin, and coriander.
4. Once the black eyed peas are cooked and tender, drain them well and add them to a large mixing bowl. Stir in the nutritional yeast and apple cider vinegar, then season with salt and pepper as needed.
5. Combine the black eyed peas and collard greens mixture, and toss until evenly distributed.
6. To plate, divide the pea and greens mixture among six bowls, ensuring each portion is well balanced.

Chef’s Insight

The combination of black-eyed peas and collard greens is a classic Southern pairing, full of history and flavor. This recipe takes it to the next level by adding an umami boost with nutritional yeast and a hint of tang from apple cider vinegar.

Notes

This recipe is perfect for vegans and vegetarians alike, offering a hearty, flavorful meal that doesn't sacrifice on taste or texture.