2 cups dried black-eyed peas
1 Tablespoon Peanut oil
1 medium yellow onion sliced
8 ounces baby button mushrooms whole
4 cups vegetable broth (32 ounces), and a 1/8 cup, divided
1 teaspoon salt
1/2 teaspoon crushed red pepper
1/2 teaspoon ground black pepper
1 Tablespoon Lowcountry seasoning, or Johnny’s seasoning
2 bay leaves
1 whole yellow bell pepper sliced into 2-3″ strips
(Optional)1 package Tofurky Organic Non-Genetically Modified Kielbasa
1 Tablespoon cider vinegar
1 28 ounce can diced tomatoes
10 ounces kale
(Optional) Corn Bread. I use Bob’s Red Mill Whole Grain Stone Ground Cornbread Mix, which happens to be gluten-free as well.
Wash & rinse black-eyed peas and set aside. Heat oil in a large skillet or stew pot over medium heat. Add onion, cook 3 minutes until tender. Add whole mushrooms, cook 2-3 minutes until lightly browned.
Stir in broth, bring to a simmer, scraping up any browned bits. Stir in black-eyed peas, salt, red & black pepper and bay leaves. Cover and simmer 45 mins or until peas begin to soften. Uncover and cook 15 mins or until liquid begins to thicken.
Add 1/8 cup vegetable broth to a skillet on med-high heat(large enough to fit bell peppers and Tofurky Kielbasa in a single layer). Add bell peppers, cook 3 mins. Add 1/2 of Tofurky Kielbasa package cut into thick coins, cook til desired degree of crispness and browness/charredness.
Get cornbread in the oven according to package directions (I use EnerG Egg Replacer or Ground Flaxseed & Water for the eggs, Rice Milk and Vegan Butter).
Stir in vinegar, tomatoes, kale, kielbasa and bell peppers. Simmer 10 mins or until peas are tender, stirring occasionally. Discard bay leaves. Serve as is or with corn bread 🙂