Black-Eyed Pea & Collard Stew with Spicy Tahini

Name: Black-Eyed Pea & Collard Stew with Spicy Tahini
Total time: 1 h
Yield: Serves: 4 to 6
Ingredients: ¼ teaspoon cayenne pepper or crushed red pepper; 1 large green bell pepper, chopped; ¼ teaspoon liquid smoke; ¼ cup (60 g) tahini; 1 large celery rib, chopped; 1 bay leaf; 2 cups (480 ml) water; 2 small carrots, chopped; 1 cup (240 ml) vegetable broth; 1 to 2 tablespoons Sriracha sauce; 2 tablespoons olive oil (OF: ¼ cup/60 ml broth, plus more as needed); One 14.5-ounce (411 g) can fire-roasted tomatoes with juice; 1 teaspoon reduced-sodium tamari; 1 cup (200 g) pearled barley, soaked (see Note); 1 teaspoon dried thyme; ¼ to ½ cup (60 to 120 ml) water; 1 teaspoon maple syrup; 3 garlic cloves, minced; Sliced scallions; 2 tablespoons nutritional yeast; 1 large yellow onion, chopped; 1 teaspoon fresh lemon juice; Salt and black pepper; 1 bunch collard greens, stemmed and chopped; 2 cups (330 g) cooked black-eyed peas (if you use canned, go ahead and put in two 15-ounce/425 g cans; it’s a very forgiving recipe); 1 tablespoon fresh lemon juice

Preparation info

Serves:
4 to 6

Difficulty
Easy
Ready in
1 hr

Appears in

The No Meat Athlete Cookbook

By Matt Frazier and Stepfanie Romine

Published 2021

About

This dish was inspired by traditional New Year’s Day ingredients and an Isa Chandra Moskowitz recipe. We start with a base of onion, carrots, and celery (mirepoix), layer in collards and black-eyed peas, then top it all off with a lightly spicy, smoky tahini sauce. You can add more or less Sriracha depending on your heat tolerance. While we like green bell pepper in this recipe, their unripe flavor and texture can sometimes be harsh. You can use a red, orange, or yellow pepper if you prefer

Ingredients

Vegan

Ingredients

Method