Have you tried to cut out meat and have Meatless Mondays once a week? Here’s a plant-based recipe from “One Part Plant” that may help you in that weekly routine.
Beans are a part of the plant-based diet for protein and a filling meal. Black-eyed peas are especially yummy and add flavor to any dish. Add any beans with a bit of green and you’ve got a plant-based recipe for a successful filling dinner that will satisfy even the pickiest eater.
If you’re looking for more plant-based recipes like this one, go here to Amazon to pick up a copy of “One Part Plant” by Jessica Murnane to get more ideas on how to liven up your Meatless Mondays.
- Olive Oil.
- 1 chopped medium onion.
- 3 minced garlic cloves.
- 2 chopped celery stalks.
- 1 chopped medium carrot.
- 1 jalapeno seeded and diced.
- 5 cups of vegetable broth.
- 1 cup dry black-eyed peas soaked overnight, rinsed and drained (about 3 cups after soaking).
- 1 bay leaf.
- 1/2 cup of apple cider vinegar.
- 2 large collard leaves that are de-stemmed and torn into pieces.
- Sea salt and pepper.
- Cooked rice, (optional).
In a large pan, place oil over med-low heat and add onion to cook for 5-7 minutes until it’s tender.
Add garlic, celery, carrot, and jalapeño and cook until vegetables soften. Add broth, peas, and bay leaf and bring mixture to a boil before lowering the heat and allowing it to simmer for 20 minutes.
Stir in the vinegar and collards and simmer for another 25 minutes to let the flavors meld. Add salt and pepper to taste and serve over rice if you choose that option for a more filling plant-based recipe. It’s so easy to follow!
Each plant-based recipe comes with lots of flavors that some people might not expect as there are many kinds of beans, produce, and other plant-based options out there. Even if you’re trying some of these as a side dish to your main course, you may find that you’d like to try a plant-based recipe as a main a few times a week in place of meat.
Some stores carry vegetables that may not be on regular shelves. My local store has an aisle just for plant-based options for people such as myself. This gives me easy alternatives to choose from when I’m not feeling like cooking from scratch.
Dried goods are great for stocking up on long-lasting foods. Beans and lentils, both a superb source of protein, have a long shelf life. Per bag, they also provide an a sizable amount of servings per recipe. Add rice to these if you like, and you have a filling meal.
Adding more vegetables into any diet can be a challenge. Finding a plant-based recipe that is delicious is always helpful in that journey. Also, using a plant-based recipe can lead to a healthier lifestyle when just added a few times a week to your routine!