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Black eyed Peas with Meatless Beef (Lobhia Keema)
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5 from 1 vote

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

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.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Stew
Cuisine: gluten-free, Indian, nut-free, Soy-free, Vegan
Servings: 12 servings
Calories: 136kcal

Ingredients

  • 1 ½ cups black-eyed peas (Dry. Soak for a few hours and cook until tender)
  • 12 oz vegan beef
  • 3 potatoes (diced small, Use sweet potatoes, carrots or zucchini instead)
  • 2 cups green peas (frozen)
  • 1 large onion (minced)
  • 1 tbsp ginger garlic paste
  • 2 tsp paprika
  • 1 tsp ground black pepper
  • ½ tsp cayenne optional
  • ½ tsp turmeric
  • 1 tbsp coriander powder
  • 1 tsp cumin seeds
  • 1 tbsp coconut oil
  • 2 tomatoes pureed
  • 1 tbsp garam masala
  • Juice of a small lemon
  • Salt to taste
  • ¼ cup cilantro (finely chopped)

Instructions

  • 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.

Nutrition

Calories: 136kcal | Carbohydrates: 20g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 586mg | Fiber: 6g | Sugar: 3g | Vitamin A: 577IU | Vitamin C: 20mg | Calcium: 77mg | Iron: 4mg