Southern Vegan Black Eyed Peas Recipe
This vegan black eyed peas recipe is based on the southern original. Check out my secret ingredient to give it a traditional meaty flavor!
Servings: 4
Calories: 452kcal
Ingredients
- 1 cup sweet or yellow onion , chopped
- 3 cloves garlic , chopped
- 1 teaspoon sea salt
- Drizzle of oil or broth to sauté
- 1 cup celery , chopped
- 1 cup red pepper , chopped
- 1 jalapeno , seeded and chopped
- 1 teaspoon fresh thyme
- ¼ teaspoon cayenne pepper , optional for added spice
- ¼ teaspoon liquid smoke , see note
- 1 cup dried black eyed peas , soaked overnight (see note)
- 3 cups veggie broth , low sodium if needed
To serve:
- 4 cups cooked white or brown rice I love the frozen cooked to make it fast
- 1 bunch chard slice and sauté (see note)
- Sliced green onions garnish
Instructions
- Sauté the onion and salt in oil/broth until the onion is soft. About 5 minutes.
- Add in garlic and saute for 1-2 minutes until fragrant.
- Add the celery, red pepper, jalapeno, thyme, cayenne and liquid smoke. Sauté about 3 more minutes until the celery and pepper are just beginning to soften
- Add in the black eyes and broth. Simmer covered for 25-30 minutes until beans are soft. Uncover and cook 5 or so minutes until all the liquid has evaporated.
- Serve with rice and chard and garnish with green onions!
Notes
- You can use 1 teaspoon smoked paprika instead of the liquid smoke if you prefer.
- To make this even quicker, you can sub in 2 ½ cups cooked black eyed peas. You don’t need the broth if you do this, just add in and sauté to warm them. I sauté the chard in the same pan I cooked the dish.
- Nutrition facts include rice and chard.
Nutrition
Calories: 452kcal | Carbohydrates: 90g | Protein: 17g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 686mg | Potassium: 898mg | Fiber: 11g | Sugar: 8g | Vitamin A: 2148IU | Vitamin C: 60mg | Calcium: 101mg | Iron: 5mg