Plant Based Black Eyed Pea Stew

cleanfooddirtygirl.com

Tigerlily

subheading: Choose either Instant Pot or Stove Top method below (the ingredients are the same for both):

1½ cups dried black eyed peas, rinsed and drained (225 g / no need to soak overnight)

2 cups carrots, sliced in rounds (250 g / about 2 large carrots)

½ cup celery, sliced (60 g / about 1 stalk)

½ cup yellow onion, diced (65 g)

½ cup green bell pepper, chopped (65 g)

1 tablespoon garlic, minced (about 3 medium-sized cloves)

½ tablespoon smoked paprika powder

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon dried thyme

½ teaspoon dried oregano

½ teaspoon ancho chili powder (use ¼ teaspoon for a less spicy stew)

4 cups water (945 ml)

1 cup red potato, diced (150 g / about ¾" dice / any variety)

1 bay leaf

2 tablespoons water

1 tablespoon arrowroot flour (AKA arrowroot starch)

1 packed cup baby kale, finely chopped (35 g)

½ cup tomato, chopped (90 g)

½ tablespoon vegan Worcestershire sauce

1 teaspoon lemon juice

⅛ teaspoon black pepper (about 5 turns)

subheading: For serving (optional, but oh so good):

jalapeno, finely chopped

cilantro, chopped

Sour Cream (see link in Notes below)

Directions at cleanfooddirtygirl.com

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