Black-Eyed Pea & Mushroom Naan

Black-Eyed Pea & Mushroom Naan


This flavorful vegan Naan topped with black-eyed peas and mushrooms pairs perfectly with a refreshing mango salad!

  • Author: californialavash


  • 2 pieces Atoria’s Family Bakery Naan
  • 1/4 cup chopped shallots
  • ¼ pound chopped cremini mushrooms
  • 1½ cups cooked black-eyed peas
  • 1 lemon, juiced and zested
  • 2 tsp. garam masala spice blend
  • 1 head baby bok choy, thinly sliced
  • 1 mango, thinly sliced
  • 4 or 5 sprigs fresh cilantro, chopped


  1. Lightly toast Naan.
  2. In a large frying pan over medium-high heat, warm 1 to 2 tbsp. oil. Add the shallots and mushrooms and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the garam masala, black-eyed peas, lemon zest, and half the lemon juice. Using a wooden spoon, mash about half the peas until a chunky paste forms and cook, stirring occasionally, until warmed through, 4 to 6 minutes. Remove from the heat and season to taste with salt and pepper.
  3. In a large bowl, toss together the bok choy, mango, remaining lemon juice, and 2 tsp. oil. Season with salt and pepper.
  4. Top the Naan with black-eyed peas, garnish with cilantro, and enjoy with mango salad on the side!
Black-Eyed Pea & Mushroom Naan

In this recipe:

Naan Traditional

Naan Traditional