This recipe comes from The McDougall Quick and Easy Cookbook. If you don’t have this cookbook, I highly recommend it. All the recipes are vegan and pretty near fat free. They’re also pretty tasty and very easy.
Black-eyed Pea Scramble
1 15- ounce can black-eyed peas, drained and rinsed
1 1/2 c. frozen chopped hash brown potatoes
1 onion, chopped
3 T. ketchup or vegetarian barbecue sauce
1 t. vegetarian Worcestershire sauce (or you can leave this out or substitute Bragg’s amino acids)
1/2 t. oregano
1/2 t. thyme
freshly ground black pepper to taste
Place the peas, potatoes, and onion in a saucepan with water to cover. Cover and cook over medium heat until the potatoes are heated through. Serve stuffed into pita bread, rolled up in a tortilla, or spooned over toasted whole wheat bread or rolls.
We eat this on toast or just by itself. Serve it with a side of your favorite green vegetable or salad, and you have a complete meal.