Vegan Black-Eyed Pea and Squash Succotash

Compliments of emeals Vegan Family Plan


Vegan
Serves 4-6
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
1. Cook farro according to package directions until tender. Drain, if needed. Stir in basil, 1 Tbsp oil, and ½ tsp each salt and pepper.

2. 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.

3. Add peas, tomatoes, broth, and ½ tsp each salt and pepper; cook 5 minutes or until thickened. Serve over farro.

NOTE: Elizabeth substituted barley for farro because she couldn't find farro.