Vegan Black Eyed Peas

The first time I made Vegan Black Eyed Peas, it was a chilly winter evening, and I was craving something hearty and comforting. I stumbled upon a recipe that promised deliciousness with minimal effort, and boy, did it deliver! The aroma of sautéed vegetables mingling with the earthy scent of black-eyed peas filled my kitchen, inviting my family to the table. We gathered around, eager to dive into a bowl of wholesome goodness that not only warmed our bellies but also our hearts. It became a staple in our home, especially during those cold winter months when we needed a little extra love in our meals.

Vegan Black Eyed Peas Shopping List

When making Vegan Black Eyed Peas, the ingredients are simple yet impactful. Each one plays a significant role in creating a rich and flavorful dish. The combination of fresh vegetables and spices together with the black-eyed peas creates an unforgettable meal.

• 1/4 cup oil: Used for sautéing vegetables, it adds richness to the dish.
• 1 medium yellow onion, diced: Provides a sweet base flavor.
• 1 large red bell pepper, diced: Adds a vibrant color and sweetness.
• 1 jalapeño pepper, seeded and diced (optional): Introduces a kick of heat if desired.
• 1 cup diced celery: Contributes a crunchy texture and freshness.
• 3 garlic cloves, minced: Infuses the dish with aromatic flavors.
• 1 pound dried black-eyed peas, sorted, rinsed, and soaked for 8 hours: The main ingredient, providing protein and fiber.
• 6 cups veggie broth: Serves as the cooking liquid, enriching the flavors.
• 1 large bay leaf: Enhances the overall aroma and taste.
• 1 tsp dried thyme and/or oregano (optional): Adds a depth of herbal flavor.
• 2 tsp smoked paprika: Provides a smoky flavor that is key to the dish.
• 1 tbsp liquid smoke: Intensifies the smokiness.
• 1 tbsp soy sauce: Adds umami and saltiness.
• 1 tsp freshly ground black pepper: Provides heat and enhances flavors.
• 1/2 tsp cayenne pepper: Optional for an extra spicy kick.

How to Make Vegan Black Eyed Peas

Making Vegan Black Eyed Peas is a delightful experience that fills your home with wonderful aromas. Whether you choose the stovetop method or the Instant Pot, the results are equally delicious. Let’s dive into the steps!

1. Begin by heating oil in a large dutch oven over medium-high heat. It’s important to let the oil warm up properly before adding the vegetables. You’ll know it’s ready when it shimmers slightly.
2. Add the diced onion, bell pepper, jalapeño, celery, and minced garlic. Sauté this mixture for about three minutes until the onion becomes translucent. Stir occasionally to ensure even cooking.
3. Next, incorporate the soaked black-eyed peas into the pot. Make sure they are well-drained and rinsed before adding.
4. Pour in the veggie broth and toss in the bay leaf. It’s essential to cover the peas with liquid for them to cook properly.
5. Cover the pot and bring the mixture to a light boil. Once boiling, reduce the heat to medium-low. Allow it to simmer for about 40 minutes. You’ll want to keep an eye on it, checking occasionally for tenderness.
6. As the black-eyed peas soften, the broth will thicken. This is a good time to stir occasionally to prevent any sticking at the bottom of the pot.
7. Once the peas are tender, stir in the smoked paprika, liquid smoke, soy sauce, black pepper, and cayenne, if using. Adjust the seasoning according to your taste preferences.
8. Remove the pot from heat and allow the Vegan Black Eyed Peas to cool slightly. This helps the flavors meld together beautifully.
9. Serve hot, perhaps with a side of collard greens and rice or cornbread. Enjoy the hearty, comfort-filled goodness!
10. If using the Instant Pot, set it to sauté on medium heat and follow similar steps as above. After sautéing the veggies, add the soaked peas and enough broth to cover them by about one centimeter.
11. Lock the lid in place, cancel sauté, and set the Instant Pot to pressure cook on high for 10 minutes (or 35 minutes for un-soaked beans). Once done, let it natural pressure release for 5 minutes before venting fully.
12. Carefully remove the lid and stir in the remaining ingredients as mentioned above. Allow to cool slightly before serving.

Tips and Tricks about Vegan Black Eyed Peas

Cooking Vegan Black Eyed Peas is a joy, and with a few extra tips, you can enhance your experience even further. Here are some insights and tricks to keep in mind:

• Storage: Store leftovers in an airtight container in the fridge for up to four days. Reheat gently on the stovetop.
• Freezing: You can freeze cooked black-eyed peas for up to three months. Thaw in the fridge before reheating.
• Pairing: These peas pair wonderfully with collard greens, rice, or cornbread for a complete meal.
• Flavor Boost: Add a splash of lemon juice or vinegar before serving for a bright finish.
• Ingredient Variations: Feel free to add other vegetables like carrots or zucchini for extra nutrition.
• Herbs and Spices: Experiment with different herbs like rosemary or spices like cumin for varied flavors.

Great Combinations for Vegan Black Eyed Peas

When it comes to serving Vegan Black Eyed Peas, the possibilities are endless. Here are some fantastic ideas:

• Serve as a Main Dish: Pair your black-eyed peas with a side of fluffy rice or cornbread for a hearty meal.
• Perfect for Lunch: Enjoy leftovers in a wrap with fresh greens and avocado for a satisfying lunch.
• Holiday Feasts: This dish is a great addition to holiday tables, bringing warmth and comfort to any gathering.
• Casual Dinners: Serve it as a side dish alongside grilled vegetables or a fresh salad for a lighter dinner.
• Meal Prepping: These beans hold up well in meal prep containers, making them great for quick meals throughout the week.
• Seasonal Pairing: In winter, serve with roasted root vegetables or a warm kale salad to celebrate seasonal flavors.

FAQ

Conclusion

In conclusion, Vegan Black Eyed Peas is a special recipe that combines comfort, nutrition, and flavor in one delightful dish. It’s perfect for any occasion, whether you’re enjoying a cozy night at home or hosting friends for dinner. I encourage you to give this recipe a try and experience the warmth and satisfaction it brings to your table.

Vegan Black Eyed Peas

The ultimate comfort food, Vegan Black Eyed Peas are hearty, flavorful, and easy to prepare. Packed with nutrients and perfect for any occasion, this dish will leave you craving more. Whip up a batch tonight for a delicious and satisfying meal!

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Dinner

Cuisine American

Servings 6 servings

Calories 260 kcal

Equipment

• Instant Pot

Ingredients

  

• 1/4 cup oil
• 1 medium yellow onion, diced
• 1 large red bell pepper, diced
• 1 jalapeño pepper, seeded and diced (optional)
• 1 cup diced celery
• 3 cloves garlic, minced
• 1 pound dried black eyed peas, sorted, rinsed, and soaked for 8 hours
• 6 cups veggie broth, or 6 cups water plus 6 teaspoons of vegetable bouillon paste, or 6 cups water plus 2 veggie bouillon cubes
• 1 large bay leaf
• 1 tsp dried thyme and/or oregano, optional
• 2 tsp smoked paprika
• 1 tbsp liquid smoke
• 1 tbsp soy sauce
• 1 tsp freshly ground black pepper
• 1/2 tsp cayenne pepper

Instructions

 

• In a large dutch oven, heat the oil over medium-high heat. Add the onion, bell pepper, jalapeño, celery, and garlic and sauté until the onion is translucent, about 3 minutes. Add the black-eyed peas, veggie broth, and bay leaf. Cover and bring to a light boil. Reduce the heat to medium-low and simmer for about 40 minutes, or until the beans are tender and the broth has thickened. Stir in the smoked paprika, liquid smoke, soy sauce, pepper, and cayenne. Remove from the heat and let the beans cool a bit. Serve with collard greens and rice or cornbread.
• Set the Instant Pot to sauté on medium heat and add the oil. When the oil is hot, add the onion, bell pepper, jalapeño, celery, and garlic and sauté until the onion is translucent, about 3 minutes. Add the soaked black-eyed peas, ONLY ENOUGH veggie broth TO COVER THE BEANS ABOUT 1 CENTIMETER, and bay leaf. Place the lid on the Instant Pot and lock in place. Cancel the sauté and set the Instant Pot to pressure cook on high for 10 minutes. If you are using un-soaked beans (which is acceptable using the Instant Pot) pressure cook for 35 minutes. Let the Instant Pot natural pressure release for 5 minutes, then vent fully and turn off the machine. Carefully remove the top of the pot and stir in the smoked paprika, liquid smoke, soy sauce, pepper, and cayenne. Remove from the heat and let the beans cool a bit before serving with collard greens and rice or cornbread.

Notes

• Tip 1: Store leftovers in an airtight container in the fridge for up to four days.
• Tip 2: You can freeze cooked black-eyed peas for up to three months.
• Tip 3: These peas pair wonderfully with collard greens, rice, or cornbread for a complete meal.
• Tip 4: Add a splash of lemon juice or vinegar before serving for a bright finish.
• Tip 5: Feel free to add other vegetables like carrots or zucchini for extra nutrition.

Keyword black eyed peas, easy dinner recipes, healthy comfort food, vegan recipes

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Meet Camila Rivera

I’m Camila, and I believe the very best meals are the ones that bring the whole family together. My passion is taking classic, beloved dishes and adding a spicy or zesty twist to wake up your palate. I have cooked, tweaked, and taste-tested this recipe right here in my own home kitchen to ensure it works perfectly for you. I hope you enjoy every single bite let me know how it turns out!