Spicy soy chorizo, veggies, and black-eyed peas with a zesty sauce. Here is my vegan and gluten-free spin on a Cooking Light recipe.
I used soy chorizo instead of 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.
Sausage and Black-Eyed Pea Hash
Yield: Serves 4
- 8 oz. (250 g) soy chorizo or quinoa chorizo
- 1 cup (250 g) sliced celery (about 2 stalks)
- 1 cup (250 g) chopped fresh tomato
- 1 medium red bell pepper, cubed
- 1 medium yellow squash, cubed
- 1/4 cup (60 ml) filtered water
- 2 teaspoon (5 g) chopped fresh thyme
- 2 teaspoon (10 ml) cider vinegar
- 2 teaspoon (10 ml) vegan & gluten-free Worcestershire sauce
- 2 teaspoon (10 ml) Dijon mustard
- 1 15-oz. can (500 g) no-salt-added black-eyed peas, rinsed and drained
- 1 tablespoon (15 ml) olive oil
- 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 cup (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.