Vegan Black Eyed Peas Recipes

VEGETARIAN BLACK-EYED PEAS

Vegetarian Black-Eyed Peas image

Southern-style black-eyed peas made without meat or saturated fat. Based on a Cajun recipe.

Provided by R A Naccari

Categories Side Dish Beans and Peas

Time 9h25m

Yield 12

Number Of Ingredients 10

Ingredients

1 pound dry black-eyed peas
4 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 quart water, or more as needed
½ cup chopped green onion tops
½ cup dried parsley flakes
3 leaf (blank)s bay leaves
1 ½ tablespoons salt, or more to taste
ground black pepper to taste

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.

Nutrition Facts : Calories 175.4 calories, Carbohydrate 24.6 g, Fat 5 g, Fiber 4.6 g, Protein 9.3 g, SaturatedFat 0.8 g, Sodium 885.9 mg, Sugar 3.2 g

SOUTHERN BLACK-EYED PEAS (VEGETARIAN)

Southern Black-Eyed Peas (Vegetarian) image

I can't remember where the original for this recipe came from; the original called for a ham hock. As with most stews, its better to refrigerate overnite before serving, but who wants to do that? To compensate for the lack of hog jowl I usually add quite a bit more thyme. Usually at least a second teaspoon towards the end of cooking the peas. Adding a jalapeño when cooking the vegetable can add some kick.

Provided by jdoerck

Categories Stew

Time 2h15m

Yield 1 Big Pot, 4-6 serving(s)

Number Of Ingredients 13

Ingredients

16 ounces black-eyed peas
4 -6 cups vegetable stock or 4 -6 cups water
1 tablespoon vegetable oil
2 cups chopped onions
1 carrot, peeled and diced
4 garlic cloves, smashed and minced
1/2 teaspoon dried red pepper flakes
1/2 teaspoon fresh ground black pepper
1 teaspoon dried leaf thyme
1/4 teaspoon dried oregano leaves
salt and pepper
Tabasco sauce
olive oil

Steps:

Rinse peas and pick over for bad or discolored peas and small stones; transfer to a medium saucepan. Cover with stock or water and bring to a boil. Reduce heat to a simmer and continue cooking for 5 minutes; set aside.
In a large stock pot heat vegetable oil over low heat. Add the onion, diced carrot, and garlic. Cook, stirring, until tender, about 6 to 8 minutes.
Add peas and enough stock or water to cover by 2 inches. Add pepper flakes, black pepper, thyme, and oregano. Bring to a boil; reduce heat to medium and simmer, covered, for about 1 hour. Uncover and cook for 30 to 45 minutes longer, or until peas are tender - the longer you cook them, the better they will be. Add more wateror stock as needed to keep them moist.
Serve with olive oil, Tobasco, hot baked cornbread and a tossed salad or steamed collards.

Nutrition Facts : Calories 188, Fat 4.6, SaturatedFat 0.8, Sodium 354.9, Carbohydrate 32.4, Fiber 9, Sugar 4.2, Protein 7.9

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