Southern Style Vegan Black Eyed Peas

This rich and flavorful Southern Style Vegan Black Eyed Peas recipe offers a plant-based twist on a beloved classic, perfect for a cozy meal or a celebratory gathering. It's a nourishing, budget-friendly dish packed with hearty ingredients and soulful flavors, making it an ideal choice for healthy eating. This recipe is an authentic and delicious way to enjoy a traditional Southern staple, appealing to both vegans and those looking to incorporate more plant-based meals into their diet.

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Prep Time 15

Cook Time 1 15

Total Time 1 30

Cuisine: Southern

Ingredients Equipment Method Notes

Ingredients

2 cups dried black-eyed peas Soaked overnight (or use quick-soak method described below).
2 tablespoons olive oil Or any neutral cooking oil.
1 large yellow onion Diced.
2 celery stalks Diced.
1 large green bell pepper Diced.
4 cloves garlic Minced.
6 cups vegetable broth Low sodium preferred.
1 (14.5 ounce) can diced tomatoes Undrained.
1 tablespoon smoked paprika For that essential smoky flavor.
1 teaspoon dried thyme Enhances the aromatic profile.
1/2 teaspoon cayenne pepper (Optional) For a touch of heat, adjust to your preference.
1 bay leaf Adds depth to the flavor.
Salt and freshly ground black pepper To taste.
1/4 cup chopped fresh parsley For garnish and fresh flavor.
Hot sauce (Optional) For serving.

Equipment

Large Dutch oven
Heavy-bottomed pot

Method

Prepare the Black-Eyed Peas: If using dried black-eyed peas, rinse them thoroughly. Overnight Soak Method: Place peas in a large bowl, cover with at least 4 inches of cold water, and let soak for 8-12 hours. Drain and rinse before cooking. Quick Soak Method: Place peas in a large pot, cover with water (at least 3 inches above the peas), bring to a rolling boil, then remove from heat, cover, and let stand for 1 hour. Drain and rinse.
2 cups dried black-eyed peas
Sauté the Aromatics: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the diced onion, celery, and green bell pepper. Sauté for 7-10 minutes, or until the vegetables are softened and the onion is translucent.
2 tablespoons olive oil, 1 large yellow onion, 2 celery stalks, 1 large green bell pepper
Add Garlic and Spices: Stir in the minced garlic, smoked paprika, dried thyme, and cayenne pepper (if using). Cook for another 1-2 minutes, stirring constantly, until fragrant. Be careful not to burn the garlic.
4 cloves garlic, 1 tablespoon smoked paprika, 1 teaspoon dried thyme, 1/2 teaspoon cayenne pepper
Combine Ingredients: Add the drained black-eyed peas to the pot, along with the vegetable broth, diced tomatoes (undrained), and bay leaf. Stir everything together.
2 cups dried black-eyed peas, 6 cups vegetable broth, 1 (14.5 ounce) can diced tomatoes, 1 bay leaf
Simmer to Perfection: Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 60-75 minutes, or until the black-eyed peas are tender. Stir occasionally to prevent sticking. The cooking time may vary depending on how long your peas were cooked initially.
Season and Serve: Once the peas are tender, remove the bay leaf. Season generously with salt and freshly ground black pepper to taste. If the peas are too thick, you can add a little more vegetable broth to reach your desired consistency.
1 bay leaf, Salt and freshly ground black pepper
Garnish and Enjoy: Ladle into bowls, garnish with fresh chopped parsley, and serve with a dash of hot sauce if desired.
1/4 cup chopped fresh parsley, Hot sauce

Notes

These Southern Style Vegan Black Eyed Peas are fantastic for meal prepping as they tend to taste even better the next day when the flavors have had more time to meld.