BLACK EYE PEAS

• 1 lb bag black eye peas (picked over and rinsed)
• 6 cups vegetable broth (Better than Bouillon)
• 4 T tomato paste
• 1 tsp onion powder
• 1 tsp red pepper flakes

Add broth, black eye peas, onion powder, and red pepper flakes to slow cooker.  Cook on high about three hours until beans are just tender.  Whisk tomato paste into beans and cook another 10 minutes.

DECONSTRUCTED SHEPHERD'S PIE

• 3 lbs yukon gold potatoes (washed and chopped)
• 1 lb bag frozen mixed vegetables
• 6 cups water
• 1 cup brown lentils, rinsed and drained
• 3 T tomato paste
• 2 T Better Than Bouillon vegetable stock base
• 2 T corn starch
• 2 T Worcestershire sauce (optional)
• 1 tsp thyme
• 1 tsp rosemary
• 1 tsp garlic powder, divided
• 1 tsp onion powder, divided
• 1 tsp salt
• black pepper to taste
• plain unsweetened plant milk of choice (optional)

For vegetable gravy:
Bring 6 cups of water and 2 T veggie stock to a boil.  Add lentils. Cover and reduce to simmer until lentils are done (about 30 minutes). Add 1/2 t garlic powder, 1/2 t onion powder, 1 t thyme, 1 t rosemary, tomato paste, Worcestershire sauce, and frozen vegetables. Cover and simmer for 10 minutes .  Mix corn starch with 1/4 cup cold water and whisk into gravy for a minute or so until slightly thickened.

For potatoes:
Add potatoes to a large pot and fill with water until potatoes are just submerged.  Cover and bring to a boil.  Reduce to a simmer and cook until potatoes are soft when pierced. Drain and then mash, adding remaining 1/2t garlic powder, 1/2t onion powder, 1t salt, and plant milk (or reserved cooking liquid) until you reach desired texture desired texture.

Adapted from Minimalist Baker's recipe.