Sound the alarm! It’s hard to say where this Caribbean-inspired stew might rank in terms of pure Scoville units, but it definitely brings the heat. Unassuming little habaneros contribute the blistering blaze, turning up the heat with even the smallest addition. If you’d prefer a full-flavored blend that simply has a bit less fire power, feel free to omit the fresh pepper entirely. The unique Jamaican-style seasoning still packs a spicy, savory punch. “Real Food Really Fast: Delicious Plant-Based Recipes Ready in 10 Minutes Or Less” by Hannah Kaminsky is full of amazing and easy recipes. Check it out from Skyhorse Publishing!
- 1 tablespoon olive oil
- 8 ounces Tempeh, crumbled
- 1/2-1 habanero pepper, seeded and finely minced
- 2 (14-ounce) cans black-eyed peas
- 1 (14-ounce) can fire-roasted diced tomatoes
- 1 (6-ounce) can tomato paste
- 2 tablespoons molasses
- 2 tablespoons soy sauce
- 1 tablespoon dehydrated onion flakes
- 1 tablespoon garlic powder
- 2 teaspoons dried thyme
- 1 teaspoon ground allspice
- 1 teaspoon hot paprika
- 3/4 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/2-3/4 teaspoon salt
Set a large saucepan over medium-high heat and add the oil and crumbled tempeh. Sauté for a minute or two, until lightly browned, before adding in the minced habanero. Cook for a minute longer to release the volatile oils of the pepper that contain all its fiery flavor.
Simply incorporate all the remaining ingredients, starting with ½ teaspoon of the salt, and stir thoroughly to combine. Cover and bring to a full boil. Reduce the heat to medium and simmer for 3–6 minutes, stirring periodically, until slightly thickened and hot all the way through. Add the remaining salt to taste, if needed.