Skip to main content
Epicurious
Cookbooks

Vegan Sunflower Saag With Black-Eyed Peas

4.5

(3)

Sunflower sag topped with sunflower seeds and lime wedges.

Saag is a simple preparation of leafy greens. My vegan version is creamy and hearty from the addition of a sunflower seed cream, which mellows the bitter notes of the kale. I serve it here with black-eyed peas and corn (frozen is fine), but feel free to add tofu, other vegetables, or chickpeas instead. Serve the vegan saag with rice or roti.

This recipe was excerpted from 'Plant-Based India' by Sheil Shukla. Buy the full book on Amazon. This saag is part of our Vegan Comfort Food Meal Plan. Click through for more kale recipes →

See Related Recipes and Cooking Tips

Read More
Mapo Tofu Salad
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Smoky Tofu Shakshuka
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Frijoles de la Olla Ramen (Mexican Stewed Beans)
Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.
Black Sesame Tofu “Basque” Cheesecake
There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.