Southern Archives - Forks Over Knives https://cms.forksoverknives.com/tag/southern/ Plant Based Living Wed, 20 Dec 2023 18:21:23 +0000 en-US hourly 1 https://wordpress.org/?v=6.2.2 https://www.forksoverknives.com/uploads/2023/10/cropped-cropped-Forks_Favicon-1.jpg?auto=webp&width=32&height=32 Southern Archives - Forks Over Knives https://cms.forksoverknives.com/tag/southern/ 32 32 Veggie Jambalaya with Black-Eyed Peas https://www.forksoverknives.com/recipes/vegan-soups-stews/veggie-jambalaya-with-black-eyed-peas/ https://www.forksoverknives.com/recipes/vegan-soups-stews/veggie-jambalaya-with-black-eyed-peas/#comments Wed, 20 Dec 2023 18:21:23 +0000 /?p=166056 This rich black-eyed pea jambalaya, which includes the base ingredient “holy trinity” of onion, bell pepper, and celery, is Creole cooking with...

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]]> This rich black-eyed pea jambalaya, which includes the base ingredient “holy trinity” of onion, bell pepper, and celery, is Creole cooking with a vegan twist. Spicy Cajun seasoning, savory tomato paste, and smoky paprika create a luscious trifecta of flavors that will tingle your taste buds with every bite. Brown rice adds extra substance to the hearty legumes, ensuring the final result is a nutrient-packed meal that will stick to your stomach. If you want to turn the heat up a notch, feel free to include a drizzle of your favorite hot sauce. Serve this scrumptious stew topped with sliced scallions and with a side of vegan cornbread for a full-on Southern feast. 

For more inspiration, check out these tasty ideas:

Yield: Makes 9½ cups
Time: 70 minutes
  • 1⅓ cups dry brown rice
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 1 cup chopped celery
  • ½ cup no-salt-added tomato paste
  • 2 tablespoons salt-free Cajun seasoning
  • 2 15-oz. cans no-salt-added black- eyed peas, rinsed and drained
  • 2 14.5-oz. cans no-salt-added diced tomatoes, undrained
  • 2 cups low-sodium vegetable broth
  • ½ teaspoon smoked paprika
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • ¼ cup sliced scallions
  • ¼ cup chopped fresh parsley
  • Hot pepper sauce (optional)

Instructions

  1. In a large saucepan combine rice and 4 cups water. Bring to boiling; reduce heat. Cover and simmer 30 minutes or until rice is nearly tender.
  2. Meanwhile, in a large pot cook onion, bell pepper, and celery over medium 5 minutes, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add tomato paste and Cajun seasoning; cook and stir 1 minute. Add black-eyed peas, tomatoes, broth, and paprika. Bring to boiling; reduce heat. Simmer, uncovered, 30 minutes. Drain any water from the rice; add rice to vegetables. Cook 15 minutes more or until jambalaya is thick. Season with salt and black pepper. Sprinkle with scallions and parsley. If desired, serve with hot sauce.

The post Veggie Jambalaya with Black-Eyed Peas appeared first on Forks Over Knives.

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