Collard Greens, Black-Eyed Peas, Roasted Okra, and Buffalo Tempeh

This is a delicious vegan meal, Southern style. Before I made this dish I was on a kale kick and forgot just how tasty collard greens are. And they are the second best green for you behind kale.

Collard Greens

Cut the greens away from the stem, roll several large greens together, and slice

Saute onion in a large pot for about 5 minutes

Add garlic and saute for another minute

Place the greens in the pot and stir for 1-2 minutes until the greens wilt a little and turn a brighter green

Season the greens with salt and pepper, add 3 Cups of vegetable broth, reduce heat, cover, and let simmer for about 45 minutes

Okra

Preheat oven to 425 degrees Fahrenheit

Do not slice the okra until the oven is heated and ready to go

Place the sliced okra on a baking sheet, drizzle with olive oil, and salt and pepper

Bake for 15 minutes

Remove from oven and drizzle with lemon juice

Black-eyed Peas

Soak 1 Cup of dried peas overnight

In a large pot place the peas, diced onion, green pepper, celery, 1 Teaspoon of thyme, and a bay leaf

Bring to a boil, reduce heat, place lid on the pot at and angle, and simmer for 30-45 minutes

Drain the cooked peas, add 1/2 Teaspoon of cumin, salt and pepper, and 2 Teaspoons of apple cider vinegar

Buffalo Tempeh

Slice one package on tempeh into triangles, then slice the triangles in half to reduce their thickness

Cover with buffalo spice; I used Pampered Chef's Buffalo Rub

Bake at 425 for 15-20 minutes; remove from the oven, add 1 Tablespoon of vegan butter, cover liberally with wing sauce, and stir to melt the butter; I used Louisiana Wing Sauce

Bake for another 5-10 minutes

Fresh collard greens!