Black Eyed Pea Teriyaki Bowls with Broccoli

chroniclesofpassion.com

The Purple Vegan

subheading: For the Black Eyed Peas:

2 cups black eyed peas, soaked

3 to 4 cups water

¼ tsp turmeric

1 tbsp Bragg’s Sauce

1 tsp Balsamic Vinegar

subheading: For the Bowl:

1 tsp coconut oil

10 to 12 white mushrooms, slices

5 to 6 oyster mushrooms, sliced

½ small eggplant, thinly sliced

3 head bok choy, roughly chopped

2 tbsp Bragg’s Sauce

3 tbsp water

1 tsp smoked paprika

2 tbsp chopped parsley

subheading: For the Sauce:

¼ cup Bragg’s Sauce

3 tbsp tomato paste

2 tbsp tomato juice

1 tbsp molasses

4 tbsp water

1 clove garlic, grated

1 tbsp fresh ginger, grated

Pinch of chili flakes

2 tsp all purpose flour or corn starch

subheading: For the Broccoli:

1 head broccoli, chopped

Juice of one lime

Salt

1 tsp Bragg’s Sauce

1 tsp grated ginger

Directions at chroniclesofpassion.com

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