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Black Eyed Pea Teriyaki Bowls
[Vegan]

LP By: Laura Peill

Author Bio

An avid runner and passionate foodie, Laura writes the blog Chronicles of Passion, a healthy... Read More

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Black Eye / Pigeon Pea

Black Eyed Pea Teriyaki Bowls [Vegan]

1573

Dairy Free

When you want an easy dinner that is still nutritious, piling veggies high in a bowl and drizzling it with a delicious sauce is a solid option. This Asian-inspired veggie bowl, for instance, has black eyed peas, mushrooms, eggplant, broccoli, and a sauce made from soy sauce, molasses, tomato paste,... Read More

Ingredients You Need for Black Eyed Pea Teriyaki Bowls [Vegan]

For the Black-Eyed Peas:

2 cups black-eyed peas, soaked
3-4 cups water
1/4 teaspoon turmeric
1 tablespoon soy sauce
1 teaspoon balsamic vinegar

For the Bowl:

1 teaspoon coconut oil
10-12 White Button mushrooms, sliced
5-6 Oyster mushrooms, sliced
1/2 of 1 small eggplant, thinly sliced
3 heads bok choy, roughly chopped
2 tablespoons soy sauce
3 tablespoons water
1 teaspoon smoked paprika
2 tablespoons chopped parsley

For the Sauce:

1/4 cup soy sauce
3 tablespoons tomato paste
2 tablespoons tomato juice
1 tablespoon molasses
4 tablespoons water
1 garlic clove, grated
1 tablespoon fresh ginger, grated
A pinch of chili flakes
2 teaspoons all-purpose flour or corn starch

For the Broccoli:

1 head broccoli, chopped
Juice from 1 lime
Salt
1 teaspoon soy sauce
1 teaspoon grated ginger

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How to Prepare Black Eyed Pea Teriyaki Bowls [Vegan]

Place the black-eyed peas in a pot with water and bring to a boil. Reduce the heat, and add turmeric, soy sauce, and balsamic vinegar. Cook until tender, about 30 minutes, adding extra water as necessary so they don’t boil dry. Set aside and do not drain. You can also use canned black-eyed peas, if you are looking for a quicker option. Just omit the water and cook them briefly with the spices and sauce.
Chop the broccoli, and add it to a bowl. Add the soy sauce, lime juice, salt, and ginger and toss to coat. Place on a baking sheet and then preheat oven to 400°F. When the beans are halfway cooked, about 15 minutes in, place the broccoli in the oven to roast.
When the beans are nearly done, start cooking the vegetables. Heat a non-stick pan over medium heat, and add the coconut oil. Add in the mushrooms and eggplant. When they start to cook down, add the soy sauce, water, and smoked paprika. Once they are cooked, add the bok choy briefly to allow it to steam.
To make the sauce, add all the ingredients except the flour to a jar and shake well, or put them in a bowl and whisk together. Taste and add more chili if you would like it spicier. Add the flour and shake/whisk again until it is fully incorporated, and not lumpy.
When the beans, vegetables, and sauce are ready, add the beans and the bean liquid (which should be minimal), to the vegetable pan and stir together. If the mixture is more of a liquid, let some of the liquid evaporate out, but make sure there is still some left in the pan. When the pan is ready, shake the sauce and pour it in, stirring as the sauce thickens and heats. Stir in chopped parsley, and remove from the heat.
Pour into bowls and top with broccoli.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.