This Vegan Black Eyed Peas recipe gets a southern-style kick from hot sauce, spices, and a secret ingredient. Vegans and vegetarians often ask, “How to season black eyed peas without meat?” Read on my friend and I will show you how it is done!
If you love this recipe, here are some other Vegan Bean Recipes of mine to try: Saucy Puerto Rican Beans and Potatoes, 30-Minute Tuscan White Bean Skillet, Vegan Southern Bowls, Greek Gigantes, Greek Black Eyed Peas, Caribbean Red Bean Salad and Turkish Black Eyed Pea Salad.
A few years ago I shared a recipe for slow cooked black eyed peas that I absolutely loved. This year I’ve been making a black eyed peas recipe vegan style that’s cooked in the oven, so I thought it was about time I shared it with you!
Black eyed peas are one of my very favorite legumes. I love that you don’t have to soak them, I love that they have less calories and carbohydrates than pinto beans, and I love that I can always find them in bulk.
My favorite way to eat these vegan black eyed peas is my version of “southern style,” which involves tabasco, plenty of thyme, oregano, and paprika, as well as my secret ingredient: liquid smoke.
If you’ve never used liquid smoke, you’re in for a treat. This brand is all natural, meaning it’s nothing but the condensation from smoked wood – no artificial flavorings or caramel color. It’s one of my favorite vegan ingredients that provides a savory kick of flavor.
If you prefer, you can substitute smoked paprika for regular paprika or smoked sea salt for regular salt.
Eating Black Eyed Peas on New Year’s Day
Did you know that black-eyed peas are considered a lucky food to be eaten on New Year’s Day to ensure prosperity for the coming year? The peas represent coins and they are often served with collard greens, which symbolizes paper money and cornbread, which is symbolic of gold. This good luck tradition is especially prevalent in the Southern United States.
How to Season Black Eyed Peas without Meat
Here is how to make these vegan black eyed peas and season them without meat.
Assemble the ingredients as shown below.
Preheat the oven to 300 degrees Fahrenheit.
Place all of the ingredients in a 3-quart Dutch oven (this one is my favorite).
Cover by two inches of water.
Bake, covered, in the preheated oven for 1 hour and 15 minutes, or until tender.
Carefully transfer the hot Dutch oven to a stove-top burner set over medium heat. Cook uncovered, stirring frequently, until the remaining liquid is thick and saucy, and a few of the peas break apart, about five minutes.
Serve hot and if desired, garnish with chives.
You can also make a double batch in a 5- or 6-quart Dutch oven, but just make sure to check the pot halfway through to ensure there’s still water covering the beans. It might take a little longer than 75 minutes, but not by much.
I love eating these beans with cornbread and sautéed collard greens.
Variations
This recipe for vegetable black eyed peas is quite versatile and can be customized based on your personal preferences. Here are my suggestions:
Add Veggies: Feel free to add some diced onions, garlic, bell peppers, celery, carrots, or tomatoes for extra flavor and nutrition. You could also stir in some greens like kale or spinach just before serving.
Use Different Spices: Swap the suggested spices for your favorites. Cumin, curry powder, bay leaves or even a touch of cinnamon can add an interesting twist.
Include Grains: Stir in cooked quinoa, brown rice, or barley to make it a more filling meal.
Add Vegan Protein: For an extra protein kick, add in some diced tofu or tempeh, cooked chickpeas, or lentils.
Swap the Broth: Instead of vegan chicken broth, you could use vegetable broth or even mushroom broth for a different flavor profile.
Add Smokiness: If you prefer a more intense smoky flavor, you can increase the amount of liquid smoke or use smoked paprika in place of regular paprika.
Make it Creamier: For a creamier texture, you can puree some of the cooked peas and mix them back into the pot. Alternatively, stir in a little coconut milk for a creamy, rich twist.
How Can I Make These Black Eyed Peas Spicier
There are several ways to make this recipe spicier. Here are a few options:
Increase the amount of hot sauce: Simply adding more Tabasco or your favorite hot sauce can increase the heat level. Adjust according to your taste preference.
Add Chili Powder or Cayenne Pepper: Both of these spices add a noticeable kick. Start with a small amount, about ¼ to ½ teaspoon, and adjust to taste.
Use Spicy Smoked Paprika: Instead of regular paprika, opt for the spicy smoked variety. This not only increases the heat but also adds a lovely smoky flavor to the dish.
Add Fresh or Dried Chilies: Incorporate fresh chilies like jalapeños, serranos, or habaneros, or dried chilies such as chili flakes or red pepper flakes. Again, adjust the amount based on how spicy you want your dish to be.
Include Spicy Vegan Sausage: If you can find a good spicy vegan sausage, it can be a great addition to this dish, providing both heat and extra flavor.
Remember to add spicy ingredients a little at a time and taste as you go.
Frequently Asked Questions
Here are some common FAQs and their answers about this recipe:
Liquid smoke is a condensation product from smoked wood that provides a smoky flavor to dishes. You can typically find it in the condiments or barbecue sauce aisle of your local grocery store, or online.
Yes, you can, but the cooking time will be significantly reduced as canned peas are already cooked. Be sure to rinse and drain them well before using.
No, one of the advantages of black eyed peas is that they don’t need to be soaked before cooking. They cook fairly quickly compared to other legumes.
Vegan chicken broth is a plant-based alternative to traditional chicken broth. It’s typically made from a combination of vegetables, herbs, and spices to mimic the flavor of chicken broth. You can find it in health food stores, some supermarkets, or online.
You can use vegetable broth as an alternative. If you can’t find either, you can use water and adjust the seasonings to your taste.
Yes, this recipe can also be cooked on the stovetop. You’d need to simmer the peas for about 1 hour or until they’re tender.
Yes, this recipe can also be cooked on the stovetop.
This step helps to thicken the sauce and concentrate the flavors. As you simmer the peas on the stovetop, some will break apart, creating a thicker, creamier texture.
The peas are done when they are tender but not mushy. You should be able to easily mash them with a fork, but they should still hold their shape.
Yes, you can easily adjust the recipe to suit the number of servings you need. Just make sure to adjust the cooking time and check for doneness more frequently.
Yes, fresh herbs can be used in place of dried ones. The general rule of thumb is to use three times as much fresh herbs as dried, since dried herbs have a more concentrated flavor.
This recipe is designed to be low-fat, but if you prefer, you can start by sautéing some onions and garlic in extra virgin olive oil before adding the other ingredients.
Yes, as long as you ensure all of your ingredients (especially the broth and liquid smoke) are certified gluten-free, this recipe is gluten-free.
These black eyed peas go well with cornbread and sautéed collard greens for a traditional Southern meal. They’re also great as a side with rice or quinoa, or as a filling for tacos or burritos.
Yes, black eyed peas are very healthy. They’re high in fiber and protein, low in fat, and are a good source of several vitamins and minerals. They’re also vegan and gluten-free, making them a great addition to many dietary plans.
Storing and Reheating Leftovers
Storing in the Refrigerator
After you’ve savored your first serving of these Black Eyed Peas, any leftovers should be transferred to an airtight container. They can be kept in the refrigerator for up to five days.
Freezing the Leftovers
You can also freeze these vegan black eyed peas for future use. I recommend portioning them out into freezer-safe mason jars or any other freezer-safe containers. Be sure to leave some room at the top of each container to allow for expansion as the beans freeze. Once sealed, these can be stored in your freezer for up to 3 months.
Thawing Frozen Leftovers
When you’re ready to reheat the frozen black eyed peas, the best approach is to let them thaw overnight in the refrigerator. However, if you’re in a hurry, you can also use the defrost function on your microwave.
Reheating Leftovers
Oven: Preheat your oven to 325 degrees Fahrenheit. Place the peas in an oven-safe dish and cover with foil. Heat for 15-20 minutes, or until warmed through.
Stovetop: Alternatively, you can reheat the peas on the stovetop. Simply place them in a saucepan over medium-low heat, stirring occasionally, until heated through.
Microwave: For a quicker option, you can use your microwave. Place the peas in a microwave-safe dish, cover, and heat at 50% power for 2-3 minutes, stirring halfway through.
The recommended reheating method is using the stovetop. This method allows the peas to heat evenly, and you can easily control the temperature to prevent them from drying out. It also provides an opportunity to add a little more liquid, if necessary, to regain the perfect saucy consistency.
Pin the Photo below and Share with Your Friends!
More Popular Vegan Recipes to Try:
- Broccoli Salad
- Caribbean Plantain and Avocado Salad
- Mujaddara: Spiced Lentils, Rice and Onions
- Homemade Granola
- Tomato Basil Israeli Couscous Salad
Southern Style Vegan Black Eyed Peas Recipe
RECOMMENDED PRODUCTS
Ingredients
- 1 pound dry black eyed peas
- 1 tablespoon vegan chicken broth*
- 1 teaspoon salt
- 1 teaspoon tabasco
- 1 teaspoon dried parsley
- 3/4 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/8 teaspoon liquid smoke
- Chives for optional garnish
Instructions
- Preheat the oven to 300 degrees Fahrenheit.
- Place all of the ingredients in a 3-quart Dutch oven. Cover by two inches of water. Bake, covered, in the preheated oven for 1 hour and 15 minutes, or until tender.
- Carefully transfer the hot Dutch oven to a stove-top burner set over medium heat. Cook uncovered, stirring frequently, until the remaining liquid is thick and saucy, about five minutes.
- Serve hot and if desired, garnish with chives.
VIDEO
NOTES
Nutrition
While this is a black eyed peas vegan recipe, you can also call this a vegetarian black eyed peas recipe and I’m okay with that.
This is a great recipe! I don’t have an oven-compatible Dutch oven, so I used a crock with a lid. And I didn’t have the Frontier broth concentrate, so I just used a 32 fl oz carton of low-sodium veggie broth plus a cup of water because it looked like it needed a little more liquid. After the hour and 15 minutes at 300, I tasted the peas. They were still hard, but I stirred them really well and added some more spices (and ketchup–black-eyed peas don’t taste right to me without ketchup). Then I turned up the oven to 325 and cooked them another 30 minutes. I thought I might have to put them in a saucepan to finish, but I didn’t. They were perfect and delicious! Never thought to cook them this way. I think this will be my new go to recipe. Thanks for posting this!
Hi Jennifer, thanks for sharing your crock pot version.
Superb. We made it spicy with jalapenos and smoked paprika.
I felt it was bland despite all the seasonings. Maybe next time I’ll add more salt and fresh garlic.
Great recipe for new years eve – I make this along with a healthy collard greens recipe, which traditionally symbolizes prosperity in the new year (BEPs = coins, collards = bills). I’ve also had success adding a simple roux of white or wheat flour and water to thicken the peas with a light grazy texture. Also, I’ve experimented with adding fresh parsley instead of the chives, or cilantro for a southwest vibe.