Spicy soy chorizo, veggies, and black-eyed peas with a zesty sauce. A Cooking Light recipe renovation, now vegan and gluten-free.
The renovation: I substituted soy chorizo for turkey andouille sausage, omitted the eggs, and used vegan Worcestershire sauce. If you can’t find vegan and gluten-free Worcestershire sauce, try adding tamari instead. If you eat eggs, this would be great topped with a soft-cooked egg as in the original recipe. See below for suggestions on reducing the sodium. You can also use my quinrizo in this recipe.
Suitable for:
vegan, gluten-free, reduced-sugar diets
Not for:
low-sodium or migraine diets
Today’s post is part of our mission to help you rebuild your health through food and lifestyle choices. Look for posts on Mondays featuring gluten-free, sugar-free recipes made with healthy plant-based ingredients, Tuesday reviews, Wednesday essays, Thursday how-to’s, and Friday giveaways (when available).
This Worcestershire sauce is vegan but not gluten-free:
Sausage and black-eyed pea hash
Ingredients
- 8 ounces soy chorizo (or quinrizo)
- 1 cup celery (250 g) sliced
- 1 cup tomatoes (250 g) chopped
- 1 bell peppers cubed
- 1 yellow squash cubed
- 1/4 cup water (filtered or spring)
- 2 tsp thyme (fresh) chopped
- 2 tsp apple cider vinegar
- 2 tsp Worcestershire sauce
- 2 tsp Dijon mustard
- 15 ounces black-eyed peas cooked or canned, no salt added
- 1 tbsp olive oil (extra virgin) organic
- 1/4 tsp black pepper
Instructions
- Heat a large nonstick or cast-iron skillet over medium-high heat. Add sausage; sauté 4 minutes or until lightly browned, stirring occasionally. If using quinoa chorizo, add a little oil to keep it from sticking.
- Add celery, tomato, bell pepper, and squash; sauté 5 minutes, stirring frequently.
- Measure 1/4 C. (60 ml) water into a bowl and add the thyme, vinegar, Worcestershire sauce, and mustard. Whisk until smooth.
- Add the sauce and the black-eyed peas to the pan, stirring to mix well. Simmer 5 minutes or until peas are thoroughly heated. Remove pea mixture from pan; keep warm until serving.
- [If adding eggs, wipe pan with a paper towel. Return pan to medium heat. Add 1 T. olive oil to pan; swirl to coat. Crack eggs into pan; cook 4 minutes or until whites are set. Remove from heat.]
- Place about 1 cup pea mixture onto each of 4 plates; top each serving with one egg if using. Sprinkle evenly with black pepper.
Notes
- 306 calories
- 12 g fat
- 0 g cholesterol
- 690 mg sodium
- 488 mg potassium
- 37 g carbohydrate
- 10 g fiber
- 7 g sugars
- 17 g protein
- 8 Weight Watchers Points Plus
Required FTC disclosure: I am part of the Cooking Light Bloggers' Connection. I was not paid to write this post.
Do you have your own on your blog? I’ve tried making it from home, but it never compares to Trader Joe’s. And I wonder what a good vegan substitute would be for the soft cooked egg…
Jenn, I have my recipe for quinoa chorizo here: https://migrainereliefrecipes.com/special-diets/vegan/how-to-make-soy-free-vegan-chorizo-quinrizo/. If you wanted to make it with TVP, just use two cups of TVP plus two cups of hot filtered water, let it stand until it reconstitutes, then continue with the recipe as directed. No substitute for the cooked egg that I can think of… maybe search for a vegan hollandaise sauce online?
I’ve never tried soy chorizo; I’ll have to check out Trader Joe’s.
This looks good.
Is there a brand of vegan chorizo you like? I’ve found some where the flavor is good, but the texture is off-putting.
I really like Trader Joe’s soy chorizo. A lot. Unless I made my own. It’s not too salty and is usually very spicy, so I only use about a half package in one recipe.