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  • Prep-time: / Ready In:
  • Serves 4-6 
  • print/save recipe

This hearty and filling stew will leave you feeling warm and comforted. The black-eyed peas and root vegetables are full of fiber, so it’s a great meal to fill you up.

From Blissful Bites

Find this recipe and more 30-minute meals in the Forks Over Knives Recipe App.

By Christy Morgan,

Ingredients

  • ½ cup filtered water
  • 1 cup rutabaga, small cubes
  • 2 celery stalks, diced
  • 1 carrot, diced
  • Pinch sea salt
  • 2 (15-ounce) cans of black-eyed peas, drained and rinsed
  • ½ cup barbecue sauce
  • 1 cup frozen green peas
  • Sea salt and black pepper, to taste

Instructions

  1. In a skillet with lid, simmer veggies with a pinch of sea salt and ½ cup water until just tender.
  2. Add the black-eyed peas and barbecue sauce to a pot and simmer, covered, for about five minutes.
  3. Add water as necessary if it starts to stick, and stir occasionally.
  4. Stir in green peas and season with sea salt and pepper as needed.
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about the author

Christy Morgan

Christy Morgan, known as the Blissful and Fit Chef, is a vegan chef, educator, athlete, and personal trainer. She is the author of Blissful Bites: Plant-Based Meals That Nourish Mind, Body, and Planet and the editor-in-chief and creator of Definition Magazine. Find her on Instagram and Facebook.

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