BBQ Tempeh Bacon with Black-Eyed Peas and Greens
Bites of tart apple add a delightful flavor twist to this hearty dish of BBQ tempeh bacon with black-eyed peas and greens.
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Servings:
Ingredients
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 2 to 3 cloves garlic minced
- 6 ounce package smoky tempeh strips finely chopped
- 1 ½ to 2 cups cooked black-eyed peas or one 15- to 16-ounce can, drained and rinsed
- 1 medium Granny Smith apple diced
- ⅔ cup vegan barbecue sauce homemade or your favorite all-natural brand
- 10 to 12 ounces chard or spinach well washed, stemmed, and chopped
Instructions
- Heat the oil in a wide skillet. Add the onion and sauté over medium-low heat until translucent.
- Add the garlic and tempeh and sauté, stirring frequently, until 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 spinach, or 4 minutes for chard, until tender but still bright green. Serve at once.
Notes
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.
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