Vegan
Black-Eyed Pea and Squash Succotash
Ingredients
- 1½ cups farro
- 3 Tbsp chopped fresh basil
- 3 Tbsp olive oil, divided
- 1 tsp salt, divided
- 1 tsp pepper, divided
- 1 onion, chopped
- 1 red bell pepper, chopped
- 3 zucchini, coarsely chopped
- 3 yellow squash, coarsely chopped
- 1 (15-oz) can black-eyed peas, drained and rinsed
- 1 pint grape tomatoes, cut in half
- ½ cup vegetable broth
Instructions
- Cook farro according to package directions until tender. Drain, if needed. Stir in basil, 1 Tbsp oil, and ½ tsp each salt and pepper.
- Meanwhile, sauté onion and bell pepper in 2 Tbsp hot oil in a large, deep skillet over medium-high heat 5 minutes or until tender; add zucchini and yellow squash. Cook 3 minutes or until tender.
- Add peas, tomatoes, broth, and ½ tsp each salt and pepper; cook 5 minutes or until thickened. Serve over farro.
Vegan Meal Plan
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