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!
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.
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.
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.
I like to fill freezer-safe mason jars with the extra beans and pop ’em in the freezer for dinnertime emergencies. Easy… peasy….<– so cheesy. OH MAN. This just keeps getting more awkward.
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Here’s the Recipe!
- 1 pound dried black eyed peas
- 1 tablespoon vegetarian 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
- 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.
*Or substitute vegetable broth for the water and broth powder
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Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 259Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 1mgSodium 387mgCarbohydrates 46gFiber 8gSugar 5gProtein 18g
Nutrition information has been auto-calculated for your convenience.
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.