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Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Black Eyed Pea Biscuits and Gravy

By Chef Linda

Most people would say there's nothing nutritionally redeeming about biscuits and gravy, a southern comfort food favorite. When made with butter, sausage, and sometimes lard, I'd have to agree. When you take a compassionate approach to eating, you'll find that not only do the animals benefit, but so does your body. This recipe for Black Eyed Pea Biscuits and Gravy is a veganized version of this southern dish that supports lower cholesterol and blood pressure, boosts immunity and provides a healthy dose of protein. Don't you love it when your comfort foods are also health-supportive?

This recipe calls for a batch of "Best Damn Vegan Biscuits," which literally can be made and baked in less than 20 minutes. If you can't make these biscuits (it will be a sad shame because they are sublime!), you can buy vegan biscuits in a pop-can or use English muffins.  Serve these luscious and creamy Black Eyed Peas over your hot biscuits with a side of sautéed greens. Just doesn't get any better for brunch or dinner.

Ingredients

For the Black Eyed Peas
 1 tbsp olive oil
 1 small onion, finely chopped
 2 (to 3) cloves garlic, minced
 1 cup white or cremini mushrooms, chopped
 1 red, orange or yellow bell pepper, stemmed, seeded and chopped
 23 stalks celery, chopped
 23 carrots, peeled and chopped
 1 tsp salt
 1 tsp dried thyme
 1 tsp smoked paprika
  Pinch of crushed red chili flakes
 2 cups cooked black eyed peas (dried then cooked or frozen and thawed)
 23 scallions, ends removed, thinly sliced
For the Gravy
 2 tbsp vegan butter or olive oil
 2 tbsp all-purpose flour
 1 cup low sodium vegetable broth
 ½ cup nutritional yeast flakes
 2 tbsp tamari or soy sauce
 2 tsp onion powder
 1 tsp garlic powder
 1 tsp white pepper
 One batch of "Best Damn Vegan Biscuits" or substitute English muffins

Directions

1

Heat oil over medium heat in a large pan. Add onions, garlic, mushrooms, bell pepper, celery and carrots. Stir and cook for a few minutes. Add salt, thyme, paprika, red chili flakes, then stir to combine. Cook for about 10 minutes, until vegetables have softened. Add black eyed peas and cook for another 5 minutes. Remove from heat and set aside.

To make the gravy, heat oil or vegan butter over low-medium heat. Whisk in flour. Cook for a couple of minutes while continuing to whisk. Slowly add in the broth, while whisking, to ensure there are no clumps of flour. Whisk in nutritional yeast, tamari, onion and garlic powders, and white pepper. Continue to cook, whisking continuously, until mixture is thick and velvety. Taste and adjust seasonings, add more broth to thin if necessary. You’re finished when the mixture is glossy and coats the back of a spoon. Scoop black eyed pea mixture into the pan with the gravy and heat for a few minutes more so that the flavors mingle.

To serve, warm the biscuits in the oven, if cold, then slice in half. Arrange on a plate and ladle black eyed peas and gravy over both sides. Sprinkle with scallions and enjoy.

Black Eyed Pea Biscuits and Gravy
IngredientsDirections

Black Eyed Pea Biscuits and Gravy

DifficultyEasyCook Time25 mins
YIELDS
8 servings

INGREDIENTS

For the Black Eyed Peas
 1 tbsp olive oil
 1 small onion, finely chopped
 2 (to 3) cloves garlic, minced
 1 cup white or cremini mushrooms, chopped
 1 red, orange or yellow bell pepper, stemmed, seeded and chopped
 23 stalks celery, chopped
 23 carrots, peeled and chopped
 1 tsp salt
 1 tsp dried thyme
 1 tsp smoked paprika
  Pinch of crushed red chili flakes
 2 cups cooked black eyed peas (dried then cooked or frozen and thawed)
 23 scallions, ends removed, thinly sliced
For the Gravy
 2 tbsp vegan butter or olive oil
 2 tbsp all-purpose flour
 1 cup low sodium vegetable broth
 ½ cup nutritional yeast flakes
 2 tbsp tamari or soy sauce
 2 tsp onion powder
 1 tsp garlic powder
 1 tsp white pepper
 One batch of "Best Damn Vegan Biscuits" or substitute English muffins

DIRECTIONS

1

Heat oil over medium heat in a large pan. Add onions, garlic, mushrooms, bell pepper, celery and carrots. Stir and cook for a few minutes. Add salt, thyme, paprika, red chili flakes, then stir to combine. Cook for about 10 minutes, until vegetables have softened. Add black eyed peas and cook for another 5 minutes. Remove from heat and set aside.

To make the gravy, heat oil or vegan butter over low-medium heat. Whisk in flour. Cook for a couple of minutes while continuing to whisk. Slowly add in the broth, while whisking, to ensure there are no clumps of flour. Whisk in nutritional yeast, tamari, onion and garlic powders, and white pepper. Continue to cook, whisking continuously, until mixture is thick and velvety. Taste and adjust seasonings, add more broth to thin if necessary. You’re finished when the mixture is glossy and coats the back of a spoon. Scoop black eyed pea mixture into the pan with the gravy and heat for a few minutes more so that the flavors mingle.

To serve, warm the biscuits in the oven, if cold, then slice in half. Arrange on a plate and ladle black eyed peas and gravy over both sides. Sprinkle with scallions and enjoy.

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