Serve This Spicy Vegan Tomato Brown Rice and Black-Eyed Peas With Everything
For a simple, yet equally satisfying, side dish or main—this brown rice recipe with fire-roasted tomatoes and black-eyed peas will surely hit the spot. It’s the perfect vegan dinner recipe!
You should try this one because the flavors are amazing, and I love that it’s a bit spicy but of course that’s optional! This recipe is also so healthy and good for you! Yay beans and rice! Of course to make this healthier, cook your own beans, use brown rice as I did, and fresh tomatoes instead of canned tomatoes!
I came up with this recipe on the fly one weeknight, and I really loved it, so I made it again! Here it is, in all it’s glory! Feel free to sub the rice, beans, etc! You could also add veggies to make this more nutrient-packed! I love serving this with the massaged kale, it’s so fresh and it makes it even healthier!
In addition to the rice, tomatoes, and black-eyed peas, ingredients include onions, garlic cloves, vegetable broth, and tomato paste. This recipe also calls for a variety of seasonings, including cumin, onion powder, oregano, smoked paprika, pepper, and cayenne pepper.
This recipe is spicy and super easy to make! Bon appétit! I hope you enjoy this simple, delicious recipe!
Serve This Spicy Vegan Tomato Brown Rice and Black-Eyed Peas With Everything
Ingredients
- 1 cup uncooked brown rice
- 1/2 tbsp oil (optional)
- 1 small onion. small diced
- 3-4 garlic cloves, minced
- 1 1/2 tsp cumin
- 1 tsp salt
- 1 tsp onion powder
- 1/2 tsp oregano
- 1/2 tsp smoked paprika
- 1/4 tsp pepper
- 1/4 tsp crushed red pepper (optional)
- 1/8 tsp cayenne pepper (optional)
- 6 oz 1 can Tomato Paste 170g
- 2 cans Diced Fire Roasted Tomatoes 411g/14.5oz each
- 1 cup veg broth
- 1 1/2 cups cooked black eyed peas (1 can)
- For serving, optional
- Chopped Kale
- Lemon Juice
Instructions
- Start by cooking the rice according to the package instructions. Brown rice takes longer to cook, so do that step first, and to make this dinner quicker, cook the rice ahead of time.
- Heat a skillet on med, add oil, then the diced onion, and cook until translucent.
- Add in the minced garlic, monitor the heat closely and stir for one minute. Add in the seasonings. Stir and cook for 30-60 seconds. Be careful not to burn the aromatics.
- Add in the tomato paste, stir, and let it cook until it looks a shade darker. Then add the roasted tomatoes with the juices, the vegetable broth and the rinsed beans.
- Let it simmer ten minutes or so.
- To serve (Optional)
- Remove the stems from kale leaves, wash and chop them. Massage freshly squeezed lemon juice into the kale leaves. This will soften them. Serve with the rice.
- *Keeps about five days in the fridge. Freezer friendly recipe, minus the kale.
Additional Recipes
Desiring more delicious recipes that pack a spicy punch? Try making this spicy vegan ramen tantan noodles in a creamy sauce. According to the recipe’s author: “Tantan ramen is a Chinese-Japanese fusion noodle dish that incorporates a creamy sesame flavor with the heat of chilies—a match made in heaven!” The recipe features baby pak Choi, tahini, rice vinegar, soy sauce, Udon straight to wok noodles, garlic, ginger, and carrots—just to name a few.
Or, you can try making these vegan sweet and spicy burgers made with chickpeas and rice. These delectable meat-free burgers are a simple, protein-packed dinner that you can easily make ahead and freeze for later. The recipe is easy to make and requires minimal ingredients. According to the recipe’s author, the burgers are “so good and very filling, thanks to the protein-packed chickpeas and rice.”
This recipe was republished with permission from Everyday Vegan Food.
