Comforting, hearty and flavourful, this black eyes peas and oyster mushroom stew is everything a stew should be. I conducted a poll on my Instagram; stews and soups were the most requested. I would call this a "stoup, " something between a soup and stew. Black-eyed peas and mushrooms are the main ingredients for this vegan stew - what a great, healthy combination. You will find this a hearty winter stew with a little tang and a subtle kick from the vegan Worcestershire sauce and Aleppo chilli. The mushrooms give the stew some substance and something to bite on.
As you can tell from many of my recipes, I love to go out and forage for wild food. One great joy I have is foraging for mushrooms. However, the primary season for many edible mushrooms is October / November, so what about the rest of the year? There is something magical about growing your food, so I jumped at the chance to try mushroom growing. I discovered growing kits from Urban-Farm-It. I opted for the blue-grey oyster mushroom kit. I'm happy to report my experiment was a success and this black-eyed pea and mushroom vegan stew uses my mushroom crop!
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Ingredients
- Black-eyed peas
- Oyster mushrooms
- Red onion
- Garlic
- Spring onion
- Plum tomato
- Lemon
- Vegan Worcestershire sauce
- Vegetable stock
- Olive oil
- Fresh parsley
- Fresh rosemary
- Salt
- Aleppo pepper
See the recipe card for quantities.
Instructions
Soak the black-eyed peas in water overnight. Skip this step if using canned black-eyed peas.
Prepare your ingredients:
- Finely chop the red onion, garlic and tomatoes.
- Roughly chop the rosemary and parsley.
- Finely slice the spring onions.
- Tear the oyster mushrooms into thin strips.
Add two tablespoons of olive oil to a pot, and fry off the oyster mushrooms over high heat until golden. Once done, transfer to a separate bowl and set aside.
In the same pot, add the remainder of the oil, and fry the onions and garlic over medium heat until soft. Add the chopped tomatoes and continue frying for five minutes until the tomatoes are soft.
Add the rosemary and cook for two minutes more.
Then add soaked black-eyed peas and vegetable stock. Season with salt, and add the Worcestershire sauce. Cover and bring to a boil. Once boiling, reduce the heat to medium and simmer for 30 minutes.
Once the black-eyed peas are soft, use the back of a spoon to crush some of them to thicken the stew.
Add the zest of one lemon and the juice of half a lemon.
Then add the Aleppo chilli and fried mushrooms. Cook for five more minutes uncovered.
Add the spring onions and serve hot.
Substitutions
I recommend growing your mushrooms - it's fun; however, you can use oyster mushrooms bought from the market/store. You can replace the oyster mushrooms with other varieties to suit your taste. If using mushrooms such as chestnut or button mushrooms, slice them evenly but not too thin.
I used black-eyed peas because I had them at home, and they are easy to cook. You can replace them with any other dried peas like Cannellini, Haricots, or even Chickpeas.
Of course, you can use tinned black-eyed peas if you don't want to soak them overnight.
If you don't have fresh tomatoes, replace them with chopped tinned tomatoes.
I used rosemary; however, you can replace it with thyme.
Storage
You can store this vegan stew in the fridge in an airtight container for up to three days and reheat it thoroughly before consuming it.
Top tip
I fry the mushrooms beforehand and then add them to the rest of the stew late in the cooking process. This retains the mushroom's earthy flavour and keeps the bite in the mushrooms, adding texture to the dish. Fry the mushrooms in batches so they don't boil in their own water, which is released while cooking.
FAQ's
Soak the black-eyed peas for at least six hours. Leaving them to soak overnight before you cook your dish is ideal. Soaking the black-eyed peas reduce cooking time.
No, I use all parts of the oyster mushroom. Just rip the stems down into half or quarters, lengthwise.
Related Recipes
Looking for other recipes similar to this vegan stew? Try these:
Pairing
Try this vegan stew with my vegan focaccia.
📖 Recipe
Black-Eyed Peas and Mushroom Vegan Stew
Equipment
- Digital scales
Ingredients
- 100 g Black eyed peas
- 80 g Red onion
- 20 g Garlic
- 250 g Oyster mushroom
- 200 g Plum tomatoes
- 1 tablespoon Rosemary chopped
- 1 Lemon
- 2 teaspoon Salt
- 1 l Vegetable stock
- 3 tablespoon Olive oil
- 1 tablespoon Parsley chopped
- 1 teaspoon Aleppo pepper
- 3 stems Spring oinion
- 2 tablespoon Worchestershire sauce
Instructions
- Soak the black-eyed peas in water overnight.
- Finely chop the red onion, garlic and tomatoes.
- Roughly chop the rosemary and parsley.
- Finely slice the spring onions.
- Tear the oyster mushrooms into thin strips.
- In a pot over medium-high heat, add 2 tablespoon of the oil and fry the oyster mushrooms in batches until golden. Once done, transfer into a bowl and set aside.
- In the same pot, add the remaining oil and fry the red onion and garlic until soft. Add the chopped tomatoes and cook for a further 5 minutes until the tomatoes are soft. Add the rosemary and cook for 2 minutes.
- Add the soaked black-eyed peas and the vegetable stock. Season with salt and add the Worcestershire sauce. Cover and bring to a boil. Once it comes to a boil, reduce the heat to medium and simmer for 30 minutes
- Once the black-eyed peas are soft, use the back of a spoon to crush some of them to thicken the stew.
- Add the zest of one lemon and the juice of half of the lemon.
- Add the Aleppo chilli and fried mushrooms. Cook for five minutes, uncovered.
- Add the spring onions and serve hot.
Nutrition
NOTES
Food Safety
In a professional kitchen, food hygiene and safety are top priorities, and from the beginning of my training, I practised good habits and routines. Of course, practising good food hygiene and safety at home is also essential. Here are some fundamental practices to adopt in the kitchen.
- Wash your hands regularly while preparing, handling and cooking food.
- Wipe down countertops and high-contact points regularly.
- If you cook meat and fish, do not use the same utensils on cooked food that previously touched raw meat. Use separate chopping boards for meat and fish. Wash your chopping boards immediately after use.
- Thoroughly cook food to a minimum temperature of 165 °F (74 °C).
- Don't leave food at room temperature for extended periods (more than 2 hours).
- Store food correctly.
For more details regarding food hygiene and safety in the home, visit the UK Government's Food Standards Agency webpage.
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