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Black eyed Peas with Meatless Beef (Lobhia Keema)

Black Eyed Peas with Ground "Beef" (Lobhia Keema)

Vaishali · Holy Cow! Vegan Recipes
A vegan, Indian-style stew with black eyed peas and meatless beef. Gluten-free, nut-free, free of added sugars, low-fat and high-protein.
5 from 1 vote
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Stew
Cuisine gluten-free, Indian, nut-free, Soy-free, Vegan
Servings 12 servings
Calories 136 kcal



  • Heat the oil. Add the cumin seeds and let them cook for about 30 seconds or until they start to change color. Add the onions and a pinch of salt and ground black pepper. Saute, stirring frequently, until the onion starts to brown.
  • Add the ginger-garlic paste, stir-fry for 30 seconds, then add the meatless beef. Cook, stirring frequently and scraping the bottom of the pan to prevent it from sticking, about three to four minutes.
  • Add the potatoes and stir fry for a minute or two.
  • Add the tomato puree and the powdered spices, including the paprika, cayenne if using, turmeric, and coriander powder.
  • Let the tomatoes cook until most of the liquid has evaporated and bubbles form at the edges of the tomato paste mixture.
  • Add the black-eyed peas and bring the mixture to a boil. Add water if too thick.
  • Add green peas and garam masala and stir them in. Let the stew return to a boil and cook for two more minutes.
  • Add the lemon juice.
  • Check salt and add more if needed.
  • Turn off the heat and stir in the coriander leaves.
  • Serve hot with brown rice or quinoa or crusty bread.


Calories: 136kcalCarbohydrates: 20gProtein: 10gFat: 2gSaturated Fat: 1gSodium: 10mgPotassium: 586mgFiber: 6gSugar: 3gVitamin A: 577IUVitamin C: 20mgCalcium: 77mgIron: 4mg
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