BBQ Tempeh Bacon with Black-Eyed Peas and Greens

Black-Eyed Peas

Bites of tart apple and briny tempeh “bacon” add a delightful flavor twist to this hearty dish of black-eyed peas and greens. Serve with sweet potatoes or fresh corn and coleslaw for a satisfying meal.

Serves: 4 to 6

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 to 3 cloves garlic, minced
  • 6-ounce package smoky tempeh strips, finely chopped
  • 1 1/2 to 2 cups cooked or one 15- to 16-ounce can
    black-eyed peas, drained and rinsed
  • 1 medium Granny Smith apple, diced
  • 2/3 cup Quick Vegan Barbecue Sauce or your
    favorite all-natural brand
  • 10 to 12 ounces chard or spinach, well washed, stemmed, and chopped

Heat the oil in a wide skillet. Add the onion and sauté over medium-low heat until translucent.

Add the garlic and bacon and sauté, stirring frequently, until all are golden and just beginning to brown lightly.

Stir in the black-eyed peas, apple, and barbecue sauce. Cook over medium-high heat for 10 minutes or until the sauce is reduced.

Add the greens, then cover until wilted. Stir in, then cook for another 2 minutes or so for the spinach, or 4 minutes for the chard, until tender but still bright green. Serve at once.

Variation: This is also wonderful with kale, but it needs more cooking time than chard or spinach.  Start steaming it separately just before starting the dish; once cooked to your liking, stir it in at the end.

Nutrition Information: 
Per serving: 325 calories; 11g fat; 1,170mg sodium; 45g carbs; 9g fiber; 13g protein

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