I’ve learned the original form of this recipe from my good friend, Dr. David Turay (one of his country of origin Sierra Leone’s traditional dish). Since then, I’ve modified it a few times and keep playing with this recipe as it is so tasty and nutritious.
Soak the soy curls in warm water as you are preparing the rest of the recipe.
Heat up a large non-stick pan or wok to medium-high heat. Add the diced onions and cook until soft, stirring occasionally. Add some of the liquid from the beans if the onions start to stick to the pan.
Add the minced garlic and the diced bell peppers, and cook for a minute with the lid on.
Add the chopped collard greens, cover with a lid and let it cook for about 5 minutes, stirring occasionally.
Add the marinara sauce, the blackeye peas, the drained soy curls, the mushroom seasoning and mix everything well. Let it cook for 5 minutes with the lid on. If you want your stew to have more liquid add more tomato sauce.
Finally add the peanut butter and mix everything together using a wooden spoon. Taste and add the salt to taste.
Amount per serving
% Daily Value*
Total Fat 5
Saturated Fat 0
Total Carbohydrate 24
Dietary Fiber 7
Total Sugars 7
Incl. 0 Added Sugars
Vitamin D 0
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet, 2,000 calories a day is used for general nutrition advice.
Serving suggestions: Serve with brown rice, quinoa, tortillas, tostadas, polenta, etc.
Storage: store leftovers in an airtight container in the refrigerator and consume in 7 days or freeze for later use.