Housemade Vegan Recipe
Quinoa, black eyed peas, lacinato kale, roasted mushrooms, sweet potato patty. Topped with arugula, tomato chow chow, vegan mayo (chickpea + sunflower oil).
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Sweet Potato Patty
Peel and dice the sweet potato. Boil until tender, about 15 minutes. Mash and form into patties. Cook in a skillet over medium heat until golden brown, about 5-7 minutes per side.
- 2
Cook the Quinoa and Black Eyed Peas
Rinse quinoa and black eyed peas. In separate pots, cook quinoa in 2 cups of water until fluffy (about 15 minutes) and black eyed peas until tender (about 20 minutes). Drain and set aside.
- 3
- 4
Make the Vegan Mayo
In a blender, combine chickpeas, sunflower oil, lemon juice, garlic powder, salt, and pepper. Blend until smooth and creamy.
- 5
Assemble the Dish
On a plate, layer the quinoa, black eyed peas, sautéed kale, and roasted mushrooms. Top with the sweet potato patty, arugula, tomato chow chow, and a generous dollop of vegan mayo.
