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.
Sausage and black-eyed pea hash
8 oz. (250 g)
diced turkey andouille sausage soy chorizo or quinoa chorizo
1 C. (250 g) sliced celery (about 2 stalks)
1 C. (250 g) chopped fresh tomato
1 medium red bell pepper, cubed
1 medium yellow squash, cubed
1/4 C. (60 ml)
water filtered water
2 t. (5 g) chopped fresh thyme
2 t. (10 ml) cider vinegar
2 t. (10 ml)
Worcestershire sauce vegan & gluten-free Worcestershire sauce
2 t. (10 ml) Dijon mustard
1 15-oz. (500 g) can no-salt-added black-eyed peas, rinsed and drained
1 T. (15 ml)
canola oil olive oil
4 large eggs
freshly ground black pepper
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. Sprinkle eggs evenly with black pepper.]
Required FTC disclosure: I am part of the Cooking Light Bloggers’ Connection. I was not paid to write this post.
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: