Ingredients
Click an ingredient to check it off as you cook.
Preparation
1
Soak the peas in water overnight. Drain.
2
Put the peas in a large pot and add the 6 cups of cold water, the onion, carrot, celery and bay leaves. Season with salt and pepper and let simmer about 2 hours.
3
Meanwhile, cut the tempeh into small dice. Set aside.
4
In a skillet, heat the oil over medium heat and brown the tempeh on all sides for 2 minutes. Add the soy sauce, maple syrup and liquid smoke. Cook 2 more minutes, stirring regularly.
5
Add the smoky tempeh 15 minutes before the peas finish cooking.
6
Adjust the seasoning as needed.
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