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Vegan Sides

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Spicy Black-Eyed Peas

INGREDIENTS

1 (15.5 ounce) can black-eyed peas with liquid
1/2 onion, chopped
minced jalapeno pepper to taste
ground black pepper to taste

DIRECTIONS

In a medium-size pot, combine black-eyed peas, onion, jalapeno peppers, and black pepper (to taste). Heat all ingredients to simmer, let cook 30 minutes. Enjoy!

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Black Eyed Peas Tortilla

INGREDIENTS

1 tablespoon olive oil 1/4 cup finely chopped onion
1 (15.5 ounce) can black-eyed peas, drained
1/2 cup vegetable stock
1 fresh jalapeno pepper, chopped
1 clove garlic, minced
1 tablespoon fresh lime juice
salt and pepper to taste
4 (12 inch) flour tortillas

DIRECTIONS

Heat the olive oil in a medium skillet over medium heat, and cook the onion until tender.

Mix in the black-eyed peas, vegetable stock, jalapeno, garlic, and lime juice.

Season with salt and pepper to taste, and continue cooking until heated through.

Wrap the mixture in the tortillas to serve.

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Creole Black Eyed Peas With Rice

INGREDIENTS

1 pack of Veggie Ground Round
2 small onions, chopped
1 cup chopped green bell pepper
1 cup long grain brown rice
2 cups water
1 tablespoon Creole seasoning
1 teaspoon ground black pepper
1/2 teaspoon garlic powder
2 (15.5 ounce) cans black-eyed peas, drained

DIRECTIONS

Crumble the Veggie Ground Round into a deep skillet or large saucepan over medium-high heat.
Add the onions and green pepper. Cook and stir until beef is evenly browned. Drain the grease.
Add the rice and water to the pan, and season with Creole seasoning, pepper, and garlic powder.
Bring to a boil, then cover and reduce heat to low. Simmer for 30 minutes, until the water is absorbed.
About halfway through cooking the rice, stir in the black-eyed peas.

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