- 1 onion, diced
- 1 bell pepper, diced
- 1 clove garlic, minced
- 1 pkg tempeh, diced
- 1 15 oz can diced tomatoes
- 2 15 oz cans black-eyed peas
- 1 tbsp creole spice mix (I use this recipe: http://homecooking.about.com/od/spicerecipes/r/blspice6.htm)
Heat skillet (I use cast iron) over medium heat.
Add onion, pepper, and tempeh and saute until onion is translucent.
Stir in garlic and creole spice mix.
Add tomatoes and black-eyed peas, cover, and lower heat. Let simmer for about 10 minutes.
Serve over long-grain brown rice and top with your favorite hot sauce (I use Tabasco).
Goes well with Southern Collard Greens.