1-1/2 cup black eye peas, picked through and soaked overnight (here's where that prep time comes in)
1 cup TVP chunks
2 tablespoons + 1 tablespoon Bragg's Liquid Aminos or seasoning sauce (I use Maggi brand)
3 teaspoons vegan bouillon (I use vegan Shanggie pork-flavored bullion from Thailand - check your local Asian market)
water to cover peas for boiling
3 tablespoons olive oil
1/4 of a head of cabbage, sliced
1/2 of sweet red pepper sliced
2 scallions, sliced
1 tablespoon cumin
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne pepper
2 medium tomatoes, diced
1. In a large pot or dutch oven, add black-eyed peas, TVP chunks, 2 tablespoons Bragg's, and bullion. Add enough water to cover. Bring to a boil over high heat, then reduce heat and simmer for 60 minutes. Stir once midway through. Drain in colander or strainer.
2. Using the same pot heat olive oil, then add cabbage, red pepper, scallions, cumin, garlic powder, onion powder, and cayenne powder. Cook stirring frequently until cabbage softens.
3. Return the black-eyed pea mixture to the pot and add 1 tablespoon Bragg's. Cook for five minutes.
4. Add tomato and cook until warm all the way through. Good alone or over rice.
Source of recipe: Another evening of tossing things into the pan. I wanted to use up my black eye peas, and what resulted from that was really tasty.