1 chopped onion
3 cloves garlic minced
1 celery stalk chopped
2 green peppers
1/2 teaspoon thyme
1/4 teaspoon black pepper
1 pinch cayenne (optional)
1 pinch sea salt
1/2 teaspoon oregano
1 teaspoon basil
1 can whole, peeled tomatoes chopped including juice
1 tablespoon sugar
1 tablespoon Dijon mustard (Must use dijon)
1 1/2 to 2 cups cooked black-eyed peas
1 large head garlic
4 medium potatoes chopped
1/4 cup soy milk
salt and pepper to taste
Preheat oven 350. I always drizzle garlic with a tiny bit of oil to keep it from burning. Cover tightly with foil and bake 30-40 min. Let cool until easy to handle (can be done a day before). Squeeze out garlic.
Cover potatoes with water and bring to a boil. Cook 20-30 mins until fork tender. Drain, reserving water. Mash potatoes with soy milk and garlic. Add salt and pepper to taste.
Sautee onions and garlic until soft, then do the same with the celery and bell peppers. Add the spices and cook until the onions are golden. Add all other ingredients except the peas and simmer for 5 minutes, covered. Add the peas and cook until the peas are heated.
Pour your bean mixture in the bottom of a vegan bread loaf pan. Spoon mashed potatoes on top. Top with dairy-free margarine if you want to get a crispy top. Bake at 400 degrees for 15 minutes.
This is my favorite meal. You can make the beans and potatoes separately if you like. I just happened to make these two together one day. When the juices mingled I was in heaven, so I decided to make a casserole out of it.