Black Eyed Pea Dip Vegan Recipes

VEGAN BLACK-EYED PEA DIP

Steps:

• Heat your oven to 350°F/175°C.
• Place the blackeye peas in a casserole dish and use a fork to mash up most of it (not all).
• Add the minced onions, vegan sour cream, and salsa. Add half the vegan cheddar shreds. Stir to combine.
• Top with remaining vegan cheddar shreds.
• Bake for 20 to 25 minutes, until the cheese melts.

VEGETARIAN BLACK-EYED PEA DIP

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Heat oil in an oven-proof skillet over medium heat; stir in yellow onion, white parts of the green onions, and jalapeno. Cook and stir until the onions have softened and turned translucent, 4 to 5 minutes.
• Stir in black-eyed peas, paprika, and Creole seasoning; reduce heat to low. Stir in cream cheese and sour cream until melted. Top with shredded cheese blend.
• Place in the preheated oven and broil until cheese is melted and golden, about 4 minutes. Garnish with green onion tops.

EASY AND DELICIOUS BLACK EYED PEAS DIP (VEGAN AND GLUTEN FREE)

Steps:

• Soaking of black-eyed beans is optional. However, if soaking them, soak them for 4 to 6 hours.
• Wash the beans and add black-eyed peas, water to the Instant pot inner pot.
• Close the Instant pot with its lid and select manual or pressure cook mode. Cook it for 5 minutes on high pressure for soaked black-eyed peas. Cook it for 16 minutes on high pressure for dried black-eyed peas.
• Once the Instant pot finishes cooking, you can wait for a natural pressure release or release the pressure manually after 10 minutes.
• Drain the water and keep the cooked black-eyed peas aside.
• Take cooked black-eyed peas into a blender jar or food processor. If using canned peas, drain them thoroughly and use them.
• Add roughly chopped onions, garlic, green chili or jalapeno, lemon juice, cumin powder, cilantro leaves, salt, and oil.
• Blend everything as per your desired consistency. If you want to make it creamy, you can use more oil and a tbsp of water. We prefer to make it chunky and serve it with crackers.

BLACK EYED PEA HOT DIP

Steps:

• Preheat oven to 350 degrees.
• In food processor, pulse drained black eyed peas with garlic cloves until smooth. Add softened cream cheese, chili powder and cayenne pepper and pulse to mix.
• Put mixture in 8 inch pie pan. Top with shredded cheese.
• Bake 20-25 minutes until cheese is melted and dip is bubbly. Top with chopped green onions and serve with your favorite tortilla chip.

TEXAN BLACK-EYED PEA DIP

Steps:

• Combine picante sauce, black-eyed peas, hominy, white onion, cilantro, green onion, chile peppers, cumin, garlic powder, salt, and pepper in a large mixing bowl. Mix until well combined. Cover and chill for 24 hours.

BLACK EYED PEA DIP (VEGAN) RECIPE

Steps:

• Mix everything together in a large bowl and let sit in fridge two days before serving. Serve with Frito scoops. Enjoy!!!

VEGAN BLACK EYED PEA SALAD WITH CILANTRO

Steps:

• Combine black-eyed peas, tomato, lemon juice, onion, cilantro, oil, oregano, salt, garlic, and black pepper in a bowl. Cover with plastic wrap and refrigerate until flavors are blended, at least 2 hours.

VEGETARIAN BLACK-EYED PEAS

Steps:

• Place peas into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.
• Heat olive oil in a Dutch oven over medium heat. Saute onion and garlic in the hot oil until tender, 5 to 7 minutes. Add black-eyed peas, 1 quart water, green onions, parsley, bay leaves, 1 1/2 tablespoons salt, and pepper; bring to a boil.
• Reduce heat and simmer until peas are tender and most, if not all, water is absorbed, 1 to 2 hours. Add more water if more cooking is needed. Taste and adjust salt and pepper if needed before serving.

RACHEL'S VEGAN CILANTRO LIME BLACK-EYED PEAS

Steps:

• In a small saucepan or frying pan, heat up the olive oil. Saute the onion and garlic until nice and brown.
• Wash the black-eyed peas and remove any stones, dirt, etc. Put them into a Dutch oven (although being ghetto, I use my hand-me-down lobster pot and it works just fine. Any large pot will do.).
• Add the browned onion, plus all the other ingredients listed. Mix well. Bring it to a boil.
• Lower the temperature to medium/medium-high. Cover the Dutch Oven or pot and let it all simmer for about 70-90 minutes or until the peas are nice and tender.
• Awesome side dish, or great when served over brown rice with some greens for a complete vegan meal!