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.
To make these vegan black eyed peas, just place the peas and seasonings in a three quart Dutch oven (this one is my favorite) and cover with two inches of water. Cover and bake for 75 minutes at 300 degrees Fahrenheit. Once the peas are tender, the pot moves to the stovetop and is simmered until a few of the peas break apart and the rest are coated in a rich, thick sauce.
I love eating these beans with cornbread and sauteed collard greens. 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 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.
Okay, on to the recipe!
Here’s Your 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
- 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.
*Or substitute vegetable broth for the water and broth powder
- Vegetarian Broth Powder No-Chicken 1lb
- Lodge EC3D33 Enameled Cast Iron Dutch Oven, 3-Quart, Caribbean Blue
- Ball Mason "PINT" Jars Wide-Mouth Can or Freeze - 12pk (by Jarden Home Brands) WM 16 Oz
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Nutrition InformationYield 6 Serving Size 1
Amount Per ServingCalories 259 Total Fat 1g Saturated Fat 0g Trans Fat 0g Unsaturated Fat 1g Cholesterol 1mg Sodium 387mg Carbohydrates 46g Fiber 8g Sugar 5g Protein 18g
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.