Vegan Black Eyed Peas Recipe

Introduction

Vegan Black Eyed Peas is a hearty and flavorful dish that’s perfect as a comforting meal any day of the week. With simple ingredients and warming spices, this dish brings together tender black eyed peas simmered in a rich tomato sauce. It’s a nutritious, plant-based recipe that’s easy to make and delicious to enjoy.

Ingredients

• 1 1/2 cup (270g) dry black eyed peas
• 1/2 teaspoon baking soda
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 garlic cloves, minced
• 3/4 – 1 teaspoon oregano
• 1 teaspoon pink salt (or to taste)
• 1/2 teaspoon black pepper
• 1/4 – 1/2 teaspoon cayenne pepper (optional)
• 1 can (15oz/425g) tomato sauce
• 2 cups water or vegetable stock
• 2 tablespoons tomato paste

Instructions

1. Step 1: Rinse the dry black eyed peas thoroughly in a colander under cold water. Place them in a deep bowl and cover with 3 to 4 inches of cold water. Stir in the baking soda, cover, and let soak for 3 hours.
2. Step 2: Drain and rinse the soaked peas, then set them aside.
3. Step 3: Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sauté for 2 to 3 minutes until they become translucent and fragrant.
4. Step 4: Stir in the tomato sauce, water or vegetable stock, oregano, salt, black pepper, cayenne pepper if using, and tomato paste.
5. Step 5: Add the drained black eyed peas to the pot and stir well to combine. Bring the mixture to a boil.
6. Step 6: Reduce the heat to low and cover the pot. Let it simmer for 30 to 40 minutes, checking occasionally to ensure there is enough liquid and stirring as needed.
7. Step 7: Taste and adjust the salt or spices as desired. Serve warm with crusty bread, pita, or white rice.

Tips & Variations

• For a smokier flavor, add a smoked paprika or a piece of smoked paprika chipotle while cooking.
• Use vegetable stock instead of water for a richer taste.
• If you prefer a thicker sauce, simmer uncovered for the last 10 minutes to reduce the liquid.
• Try adding chopped greens like spinach or kale in the last 5 minutes of cooking for extra nutrition.

Storage

Store leftover black eyed peas in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or stock if it has thickened too much. This dish also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Do I need to soak the black eyed peas before cooking?

Soaking helps reduce cooking time and makes the peas easier to digest, but it’s not strictly necessary. If you skip soaking, expect a longer cooking time and add extra water as needed.

Can I use canned black eyed peas instead?

Yes, canned black eyed peas can be used to save time. Add them during the last 10 minutes of cooking to heat through without overcooking.

Vegan Black Eyed Peas Recipe

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★★★★★

4.9 from 145 reviews

This Vegan Black Eyed Peas recipe is a hearty and flavorful plant-based dish featuring tender black eyed peas simmered in a savory tomato sauce with aromatic spices. Perfectly seasoned with oregano, garlic, and a hint of cayenne for a mild kick, it’s an ideal nutritious meal served with crusty bread or rice.

• Author: Jeannette
• Prep Time: 3 hours 15 minutes
• Cook Time: 40 minutes
• Total Time: 3 hours 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Vegan, American Southern-inspired
• Diet: Vegan

Ingredients

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Beans and Soaking

• 1 1/2 cup (270g) dry black eyed peas
• 1/2 teaspoon baking soda

Cooking

• 2 Tablespoons olive oil
• 1 large onion, diced
• 2 garlic cloves, minced
• 3/4 – 1 teaspoon oregano
• 1 teaspoon pink salt (or to taste)
• 1/2 teaspoon black pepper
• 1/4 – 1/2 teaspoon cayenne pepper (optional)
• 1 can (15oz/425g) tomato sauce
• 2 cups water or vegetable stock
• 2 Tablespoons tomato paste

Instructions

1. Soak the Beans: In a colander, wash the black eyed peas thoroughly with cold water. Place them in a deep bowl and cover them with 3-4 inches of cold water. Stir in the baking soda, then cover the bowl and allow the beans to soak for 3 hours. This helps soften the beans and reduces cooking time.
2. Drain and Rinse: After soaking, drain the beans and rinse them well under cold water. Set aside the rinsed beans for cooking.
3. Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onions and minced garlic, sautéing for 2-3 minutes until the onions become translucent and fragrant, which develops the base flavor of the dish.
4. Add Liquids and Spices: Stir in the tomato sauce, water or vegetable stock, oregano, pink salt, black pepper, cayenne pepper (if using), and tomato paste into the pot. Mix well to combine the flavors.
5. Add Beans and Boil: Add the soaked and rinsed black eyed peas to the pot. Stir thoroughly, then bring the mixture to a boil over medium-high heat.
6. Simmer: Once boiling, reduce the heat to low and cover the pot. Let it simmer gently for 30-40 minutes, checking occasionally to ensure there is enough liquid. Stir as needed to prevent sticking.
7. Adjust Seasoning and Serve: Taste the beans and adjust the salt or spices if needed. Serve the vegan black eyed peas hot alongside crusty bread, pita bread, or white rice for a complete meal.

Notes

• Soaking the beans with baking soda helps soften them and can reduce cooking times significantly.
• You can substitute water with vegetable stock for a richer flavor.
• Cayenne pepper is optional; adjust according to your spice preference.
• Be sure to check liquid levels during simmering to prevent the beans from drying out or sticking.
• This dish keeps well for leftovers and tastes even better the next day after flavors meld.

Keywords: vegan black eyed peas, plant-based beans recipe, vegan southern dish, tomato sauce beans, easy vegan recipes