Thursday, March 7, 2013

Original Recipe - Curried Black Eyed Peas with Tempeh Sausage

My uncle turned me on to black eyed peas mixed with vegan sausage and curry ... his recipe was super simple and featured the vegan sausage crumbles available in the frozen food section but I wanted to re-create the dish using freshly made, and more importantly, no oil sausage made from tempeh.

I recently decided to drop added oils from my diet. I'm not sure how long I'll last but I'm giving it a go!

I found the sausage recipe in the Everyday Happy Herbivore Cookbook by Lindsay Nixon.

You can certainly use seitan-like Gimme Lean Sausage or Boca crumbles in this, it's your call.

Shelly's Curried Black Eyed Peas with Tempeh Sausage

1 15 oz can black eyed peas, drained and rinsed well.
4 oz cooked vegan sausage (I used the tempeh sausage recipe from Everyday Happy Herbivore)
1 to 2 Tbsp soy sauce
1/2 tsp curry powder
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp dijon mustard

Combine it all!  You can eat this at room temp, chilled or warmed up. It's good inside a tortilla or even over a baked potato. It can be served as a side dish or main entree with some roasted veggies.

1 comment:

  1. Great recipe! It’s my dream to have my own ‘original recipe’ too. I just got married and cooking is really new to me. I’ve got to admit, I’m not really good at it, but at least I’m trying right? =) Anyway, thanks for this delicious and healthy recipe. I love it! And you made it look like it’s easy to do. I’m gonna have to try this.

    Dione Nye