This is our vegan black-eyed peas version of this Puerto Rican home cooking classic.
Evelisse Capó, Pharm.D
1 medium onion, diced
6 garlic cloves, crushed
1/2 cup red/orange peppers, diced
3 carrots, diced
3 TBSP tomato paste
1 TBSP fresh or dried oregano
4 culantro leaves (optional)
1 cup parbroiled brown rice (Uncle Bens)
8 cups veg broth + 2 cups water
1 cup cabbage, diced
3 cups black eye peas, cooked
2 cups butternut squash
sea salt to taste (~1/2 tsp)
1 ripe plantain, sliced
cilantro to taste
avocado, to place on top of asopao once served
Cook onions, peppers, garlic, and tomato paste in 2 TBSP veg broth for 2-3 minutes.
Add carrots, oregano, culantro, and rice and cook for 2 minutes.
Add veg broth and water and cook for 25 minutes or until rice is cooked.
Add the rest of the ingredients except cilantro and cook for 10 minutes or until thickened. Serve topped with fresh cilantro and avocado.