Southern Style Vegan Black Eyed Peas

Spice up your plate with our Vegan Black Eyed Peas, infused with southern charm, a dash of hot sauce, and secret spices. Wondering how to season black-eyed peas without meat? Let me reveal the delicious secret!

Vegan black eyed peas served in a bowl.

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 vegan-style black-eyed peas recipe cooked in the oven, so I thought it was about time I shared it with you!

My favorite way to enjoy these vegan black-eyed peas is with my take on “Southern Black Eyed Peas.” This method includes incorporating Tabasco for a bit of heat, plenty of thyme, oregano, and paprika for depth of flavor, along with my secret ingredient: liquid smoke, which adds a unique smokiness. To make the meal even more hearty and satisfying, I love serving the peas over a bed of fluffy brown rice or alongside roasted sweet potato.

If you’ve never used liquid smoke from Amazon, you’re in for a treat. This brand is all-natural, meaning it’s nothing but 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.

Eating Black Eyed Peas on New Year’s Day

Did you know that people consider eating black-eyed peas on New Year’s Day lucky, believing it ensures prosperity for the coming year? The peas represent coins, and people often serve them with collard greens, which symbolize paper money, and cornbread, which symbolizes gold. This good luck tradition is especially prevalent in the Southern United States.

Vegan black eyed peas in a bowl with a spoon.

Reasons to Love Vegan Black Eyed Peas

  • Vegan black-eyed peas are packed with protein, fiber, and essential nutrients. It is nutritious and offers a wholesome and satisfying meal option.
  • Their neutral taste absorbs spices and herbs beautifully.
  • They don’t require pre-soaking like other legumes. This dish only requires an easy preparation that saves time and simplifies cooking.
  • This instant pot Black Eyed Peas is diet-friendly. It is ideal for various diets. They are gluten free, low in fat, and suitable for vegans and vegetarians.
  • Enjoyed in many traditions, especially as a symbol of good luck in Southern and African-American cuisines.

Recipe Ingredients

Ingredients for vegan black-eyed peas prepared on a table.
  • Dry Black Eyed Peas: The primary ingredient and the base of the dish.
  • Vegan Chicken Broth: Adds depth and richness to the flavor.
  • Tabasco: Provides a distinctive spicy kick.
  • Paprika: Offers a sweet, smoky taste that complements the peas and spices.

See the recipe card for full information on ingredients and quantities.

Variations

  • Add Veggies: Feel free to add diced onions, garlic, red bell pepper, celery, carrots, or tomatoes for extra flavor and nutrition. You could also stir in greens like kale or spinach just before serving.
  • Use Different Spices: Swap the suggested spices for your favorites. Cumin, curry powder, bay leaves, or even a touch of cinnamon can add an interesting twist.
  • Spicy Variation: Consider adding red pepper flakes or cayenne pepper. Start with a small amount, such as a quarter teaspoon, and adjust to your heat preference.
  • Add Vegan Protein: For an extra protein boost, add diced tofu or tempeh, cooked chickpeas, or lentils.
  • Swap the Broth: Instead of vegan chicken broth, you could use vegetable or mushroom broth for a different flavor profile.

How to Make Black Eyed Peas Without Meat

Step #1: Preheat the oven to 300 degrees Fahrenheit (150 degrees Celsius).

Step #2: Place all ingredients in a 3-quart Dutch oven.

A pot with vegan black-eyed pea ingredients.

Step #3: Cover with two inches of water.

A pot with vegan black-eyed peas covered with water.

Step #4: Bake, cover with lid, in the preheated oven for 1 hour and 15 minutes, or until tender.

A Dutch oven with vegan black-eyed peas on a table.

Step #5: Carefully transfer the hot Dutch oven to a stovetop burner set over medium heat. Cook uncovered, stirring frequently, until the remaining liquid is thick and saucy, about five minutes.

A dutch oven with vegan black eyed peas.

Step #6: Serve hot and, if desired, garnish with chives.

A bowl of vegan black eyed peas garnished 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.

Vegan black-eyed peas served on a plate with cornbread and sautéed collard greens.

Expert Tips

  • Optimal Water Level: Cover the peas with just enough water to submerge them, ensuring they cook evenly without drying out.
  • Optional Soaking: Soaking black-eyed peas can shorten cooking time, although it’s not necessary. If time allows, soaking can be beneficial.
  • Add Salt Later: Introduce salt towards the end of the cooking process to ensure the peas remain tender and not tough.
  • Doneness Check: Test the peas for tenderness after 1 hour to avoid overcooking, which can lead to mushy peas, or undercooking, which results in a tough texture.
  • Avoid Stirring Too Much: Limit stirring to prevent breaking the peas and affecting their texture.

Frequently Asked Questions

Can I use canned black eyed peas instead of dried ones?

Yes, you can, but the cooking time will be significantly reduced as canned peas are already cooked. Be sure to rinse and drain them well before using.

Do black eyed peas need to be soaked before cooking?

No, black-eyed peas have the advantage that you don’t need to soak them before cooking. They cook fairly quickly compared to other legumes.

Can I use a pressure cooker or a pot on the stove for this Vegan Black Eyed Peas recipe?

Certainly! In a pressure cooker, boil the peas for about 10-15 minutes at high pressure for a quick and efficient method. If using a large pot on the stove, simmer the peas for about 1 hour or until tender, adjusting the water as necessary. This method may take longer but allows for more control over the texture.

How can I tell when the black eyed peas are done cooking?

The peas reach doneness when they are tender but not mushy. You should be able to easily mash them with a fork, but they should still hold their shape.

Can I use fresh herbs instead of dried ones?

Yes, you can use fresh herbs in place of dried ones. The general rule of thumb is to use three times as many fresh herbs as dried ones since dried herbs have a more concentrated flavor.

Vegetarian black-eyed peas in a white bowl.

Storage Info

Store Vegan Black Eyed Peas in an airtight container in the fridge; they will stay good for up to 5 days. For freezing, portion them into freezer-safe mason jars or other freezer-safe containers, leaving room at the top for expansion during freezing. Seal the containers tightly before placing them in the freezer, where they can be stored for up to 3 months. To reheat, thaw in the fridge if frozen, then warm them on the stove over medium heat, adding a bit of water or broth if they seem dry. Alternatively, reheat them in the microwave at 50% power for 2-3 minutes, stirring halfway through to ensure even heating.

Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram, Facebook and Pinterest!

Vegan black eyed peas in a bowl.

Southern Style Vegan Black Eyed Peas Recipe

Spice up your plate with our Vegan Black Eyed Peas, infused with southern charm, a dash of hot sauce, and secret spices. Wondering how to season black-eyed peas without meat? Let me reveal the delicious secret!
4.4 from 578 votes
Pin Rate
Course: Side Dishes
Cuisine: North American
Diet: Gluten Free, Dairy Free, Vegan, Vegetarian
Prep Time: 5 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 25 minutes
Servings: 6 cups
Calories: 256kcal
Author: Linda
Print Recipe

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Ingredients

  • 1 pound dry black eyed peas
  • 1 tablespoon vegan broth powder
  • 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

Instructions

  • 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.

VIDEO

NOTES

Storage Info:
Store Vegan Black Eyed Peas in an airtight container in the fridge; they will stay good for up to 5 days. For freezing, portion them into freezer-safe mason jars or other freezer-safe containers, leaving room at the top for expansion during freezing. Seal the containers tightly before placing them in the freezer, where they can be stored for up to 3 months. To reheat, thaw in the fridge if frozen, then warm them on the stove over medium heat, adding a bit of water or broth if they seem dry. Alternatively, reheat them in the microwave at 50% power for 2-3 minutes, stirring halfway through to ensure even heating.

Nutrition

Serving: 1serving | Calories: 256kcal | Carbohydrates: 46g | Protein: 18g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Cholesterol: 0.05mg | Sodium: 427mg | Potassium: 849mg | Fiber: 8g | Sugar: 5g | Vitamin A: 65IU | Vitamin C: 2mg | Calcium: 89mg | Iron: 6mg

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About the Author

Linda

Hi, I'm Linda! Welcome to The Wanderlust Kitchen, where I share recipes and travel adventures from all around the world. Here you'll find a world of recipes you can have confidence in. These recipes celebrate authentic food heritage as well as modern techniques and ingredients. Be adventurous and try a new recipe and travel somewhere you have never been before.  Bon Appétit! Bon Voyage!  

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Comments:

  1. 5 stars
    This is a great recipe! I don’t have an oven-compatible Dutch oven, so I used a crock with a lid. And I didn’t have the Frontier broth concentrate, so I just used a 32 fl oz carton of low-sodium veggie broth plus a cup of water because it looked like it needed a little more liquid. After the hour and 15 minutes at 300, I tasted the peas. They were still hard, but I stirred them really well and added some more spices (and ketchup–black-eyed peas don’t taste right to me without ketchup). Then I turned up the oven to 325 and cooked them another 30 minutes. I thought I might have to put them in a saucepan to finish, but I didn’t. They were perfect and delicious! Never thought to cook them this way. I think this will be my new go to recipe. Thanks for posting this!

  2. 3 stars
    I felt it was bland despite all the seasonings. Maybe next time I’ll add more salt and fresh garlic.

  3. Great recipe for new years eve – I make this along with a healthy collard greens recipe, which traditionally symbolizes prosperity in the new year (BEPs = coins, collards = bills). I’ve also had success adding a simple roux of white or wheat flour and water to thicken the peas with a light grazy texture. Also, I’ve experimented with adding fresh parsley instead of the chives, or cilantro for a southwest vibe.