Black-Eyed Pea and Vegetable Stew
1 large onion, chopped
3 celery sticks, sliced fine
3 carrots, sliced lengthways, then sliced
1 15oz can plum tomatoes
1 heaped tblsp tomato puree
2 cloves garlic, crushed
1 green pepper, chopped
3/4 lb (1.5 cups?) cooked black-eyed peas
3 tblsps red wine (or vegan wine vinegar - vegan wines best!)
In a large non-stick saucepan place the onion, garlic, celery, pepper and carrot and a little water.
Turn up the heat and cover the pan with a tightly fitting lid. The veggies will release their own juices so steam until the veggies are almost tender (5-10 mins).
Add the tomatoes, puree, vegan wine (or vinegar) and mix together well. Turn down the heat to a simmer and add the peas. Heat through and serve with mashed potat oes and a green vegetable.