Peas with Rice

Total servings: 6


250 g tempeh, cut in 15 mm cubes
1 cup dried black eyed peas, soaked for 8 hours
2 cups rice, uncooked
4 cups water
6 Tbs oil
1/2 cup grated coconut
2 bay leaves
1 large onion, chopped
2 cloves garlic, minced
1 small chilli, sliced
1 red or green bell pepper
salt and pepper to taste


Saute rice and coconut in 2 Tbsp oil for 3 minutes, stirring constantly. Add the water. Cover the pot bring to boil and simmer for 30 minutes or until rice is soft.

Cook the black eyed peas with the bay leafs in water till tender (about 25 minutes). Drain and remove the bay leaves.

Saute the garlic and onion in 4 Tbs oil till the onions are soft. Add chilli and bell pepper. Saute for 2 minutes. Add tempeh, salt and pepper. Saute til tempeh is crisp while stirring constantly.

Combine everything.

Vegan: Yes
Vegetarian: Yes