Ingredients

Black-Eyed Peas

• 1 Pound Dried Black-Eyed Peas
• 3 Tablespoons Olive Oil
• 1 Medium Yellow Onion, Diced
• 2 Stalks Celery, Diced
• 4 Cloves Garlic, Minced
• 1 (10.58 Ounce) Package Big Mountain Lion's Mane Mushroom Crumble
• 1 Tablespoon Fresh or 1 1/2 Teaspoons Dried Thyme
• 1 1/2 Teaspoons Smoked Paprika
• 1 Teaspoon Ground Cumin
• 1 Teaspoon Salt
• 1/2 Teaspoon Ground Black Pepper
• 6 Cups Vegetable Stock
• 2 Dried Bay Leaves
• 1 Tablespoon Apple Cider Vinegar
• 4 - 6 Ounces Swiss Chard, Collard Greens, or Lacinato Kale, Stemmed and Sliced into 1/2-Inch Wide Ribbons

Cornmeal Dumplings:

• 2/3 Cup All-Purpose Flour
• 1/3 Cup Yellow Cornmeal
• 3/4 Teaspoon Baking Powder
• 1/4 Teaspoon Salt
• 3 Tablespoons Vegan Butter or Coconut Oil, Chilled
• 2 Tablespoons Thinly Sliced Chives or Scallions
• 1/4 Cup Plain, Unsweetened Non-Dairy Milk

Instructions

1. Place the black-eyed peas in a large stock pot add water to cover by about 2 inches. Cover, set over medium-high heat, and bring to a boil. Turn off the heat and let soak for 1 hour. Alternately, you can soak the beans overnight in cold water.
2. Thoroughly drain the black-eyed peas and set aside.
3. Return the empty pot to the stove over medium heat and add the olive oil. Once shimmering, add the onion and celery. Cook, stirring periodically, for about 5 minutes, or until the vegetables have softened and are beginning to brown.
4. Add the garlic and saute for another minute before introducing the mushroom crumble. Use your spatula to break it apart and cook until lightly browned and highly aromatic; about 4 - 6 minutes longer. Season with thyme, paprika, cumin, salt and pepper. Quickly deglaze with the vegetable stock, making sure you scrape up all the browned bits on the bottom of the pan so nothing burns.
5. Carefully transfer the soaked black-eyed peas back into the pot along with the bay leaves. Keep at a gentle simmer, partially covered, for 1 hour.
6. Meanwhile, prepare the dumplings by combining the flour, cornmeal, baking powder, and salt in a medium bowl. Add the vegan butter and use a pastry cutter or a fork to cut the butter in. The texture should be a coarse but even meal-like consistency with no pieces larger than peas. Toss in the chives or scallions to coat in the flour, and then pour in the milk. Stir just enough to bring the dough together. Store in the fridge until ready to use.
7. The beans should be mostly tender at this point, but still slightly al dente. Stir in the vinegar and greens. Pull out your cornmeal dough and pinch off 1-inch round balls. Place them in the stew, spaced evenly so they don't touch.
8. Cover the pot and cook for 10 - 15 minutes longer, until the greens have wilted, the dumplings are fluffy, and the beans are cooked through. Remove the bay leaves and serve hot.
   

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  Dynamic Health Laboratories, Organic Raw Apple Cider Vinegar with Mother, 16 fl oz (473 ml)
• 
  Frontier Natural Products, Organic Ground Smoked Paprika, 16 oz (453 g)
• 
  Bob's Red Mill, Medium Grind, Cornmeal, 24 oz (680 g)

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.