This is one of my favorite recipes from Vegan Slow Cooking for Two or Just You and I’m so happy to be sharing this on the Virtual Vegan Potluck! It’s full of good-for-you ingredients and it takes very little hands on time.
The black-eyed peas cook down into a thick stew as they meld with the Cajun seasoning and veggies to create a New Orleans–inspired Sloppy Joe. It’s great inside a bun or ladled over an open-faced bun. Millet has a slightly sweet taste and adds some extra iron and protein, as well as making it more hearty. I hope you enjoy them as much as I do!
Serves: 2 cups
- morning ingredients:
- 2 cups (475 ml) water
- ⅓ cup (48 g) dry black-eyed peas
- ⅓ cup (43 g) carrots, chopped
- ⅙ cup (33 g) millet
- 2 tablespoons (19 g) minced bell pepper
- 1 clove garlic, minced
- 1 teaspoon Cajun seasoning
- ⅛ to ¼ teaspoon liquid smoke, to taste
- evening ingredients:
- 1 cup (56 g) minced greens (collards, kale, etc.)
- 2 tablespoons (32 g) tomato paste
- Salt and pepper, to taste
- 2 or 3 buns, for serving (*use gluten-free)
- In the morning: Add all the morning ingredients to the slow cooker and cook on low for 7 to 9 hours.
- Thirty minutes before serving: Add the greens and tomato paste.
- Add the salt and pepper right before serving and more Cajun seasoning if needed.
- Serve open-faced style with the black-eyed pea mixture ladled over a lightly toasted bun.