Happy World Vegan Day! Today The Vegan Society celebrates World Vegan Day to commemorate the 67th anniversary of the word vegan being coined. In the spirit of World Vegan Day, try going vegan for a day or a week. Here’s a new recipe to make it even easier for you to take this challenge!
This is a recipe my mom came up with. It’s really tasty and pretty healthy too. It’s quick and easy for a weeknight meal, and leftovers are good for lunch the next day. It’s hearty enough to be a meal on it’s own, or you could use it as a side dish as well. I love kale, so this is one of my staple dinners.
A few tips – I use Trader Joe’s vegan chorizo. If you can’t find that, Field Roast has a Mexican Chipotle sausage. I haven’t tried it yet, though I do have some in my freezer. I’m guessing it’s similar to the chorizo. Also, it will seem like you’re using a lot of kale, but it cooks down a lot when you boil/steam it.
1 yellow onion, chopped
2 shallots, chopped
2 cloves of garlic, pressed or minced
1 large bunch of kale or 2 small bunches
1 package of vegan chorizo – I use Trader Joe’s vegan chorizo
1 can of black eyed peas
salt and pepper to taste
- Prep your onion, shallots, and garlic and saute them with a little bit of olive oil. Set aside.
- Rinse your kale well, since it can be gritty. Rip the leafy parts into bite size pieces and discard the thick stems. Bring 2-3 cups of water to a boil in a large pot and add the kale to the water. Let it boil/steam for about 4-5 minutes. The kale will reduce in size quite a bit. Remove from heat and drain the water off. Return the kale to the pot.
- Pan fry the vegan chorizo in a little bit of olive oil. Drain and rinse the black beans and add them to the chorizo to heat them up.
- Mix the kale, onions, shallots, garlic, chorizo, and black eyed peas together in the large pot. Add salt and pepper to taste, but it probably won’t need much since the chorizo has a lot of flavor.