Black Eyed Peas with Smoky Collards and Cheesy Grits
"A quick and easy meal for those busy week-nights. Slow cooking the peas means dinner is ready in under 30 minutes! Vegan + Gluten Free, Vegetarian Option...."
INGREDIENTS
•
2 1/2 C (668g) Slow Cooked Black Eyed Peas*
•
OR
•
1 C (164g) Dry Black Eyed Peas, soaked overnight, rinsed
•
2 C (472g) Vegetable Broth
•
1 C (210g) Yellow Onion, small dice (about 1)
•
1 C (150g) Green Bell Pepper, small dice (about 1)
•
2 Cloves of Garlic
•
1 Bayleaf
•
1 tsp Vegan Worcestershire Sauce, gluten free if needed
•
1/2 tsp Liquid Smoke
•
A few dashes of Tabasco (optional but recommended!)
•
1/2 C (128g) Vegetable Broth
•
1/2 tsp Liquid Smoke
•
1/2 tsp Tamari Sauce
•
4 Cloves of Garlic, minced
•
1 lb (566g) Collard Greens, cut into ribbons and washed throughly
•
1 tsp Apple Cider Vinegar
•
Pinch of Red Pepper Flakes (optional but recommended!)
•
3 C (711g) Water
•
1/2 tsp Sea Salt
•
1 C (182g) White or Yellow Corn Grits**
•
1 1/2 TBS Nutritional Yeast***
•
Serve with Fresh Sliced Jalapeños
•
Tabasco
•
Slather with easy Homemade BBQ Sauce
ADVERTISEMENT