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.
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, 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!
Southern Style Vegan Black Eyed Peas
This vegan black eyed peas recipe gets a southern-style kick from hot sauce, spices, and a secret ingredient.
Ingredients
- 1 pound dried black eyed peas
- 1 tablespoon vegan 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
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.
Notes
*Or substitute vegetable broth for the water and broth powder
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Nutrition Information
Yield 6 Serving Size 1Amount 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.
Comments
How do you make smoked heat or where can I by it?
Thanks,
Marlin
Hi Marlin,
You can find liquid smoke at your grocery store. Here is a link that shows different options on Amazon: https://amzn.to/3b5VhZO
Colgin is a very popular brand. There are a few options based on the wood used: Hickory, Mesquite, Pecan, and Apple.
– Linda
Thank you so much for this recipe. My Hubster loves BEP and I try a different recipe every year, because I don’t care for them. This is the first recipe that I liked and will be making again. Thanks again.
Happy New Year Stacey,
I’m glad you like these!
– Linda
I had never had BEP before and this was my first dish. I absolutely loved the smokey flavor and rich sauce. I often use sautéed kale as a bed to place the beans on but tonight it will be fresh spinach and extra ‘sauce’. Thank you for this keeper of a recipe!
Hi Tabitha,
Thanks for the comments. Sounds delicious on sautéed kale or fresh spinach!
– Linda
Do ypu soak the bvbeans first? Thank you!!
Hi Deb,
No need to soak the beans first with my recipe.
– Linda
I decided to do a Latino riff to this: epazote, Mexican oregano, smokey paprika & cumin were substituted for the herbs. I also diced up an onion to cook in it. Used BTB plus water for veggie stock. My cook time in oven was longer than yours. I think it was successful and flavorful. Will enjoy tomorrow for New Years Day 2021. Cheers.
Happy New Year Mary Kay!
Thanks for sharing your Latino version, it sounds delicious!
– Linda
Great recipe! Beans were still hard, unfortunately, after an hour and 15 in the oven. Kept them in for additional 15, before putting on stove top for about 20 minutes. Tasted amazing. Thanks for a great recipe!
Hello! Can I just throw this in the slow cooker instead?
Just figured out one of my pots is actually a Dutch oven so I’m doing the recipe as written. Can’t wait to try this!
I did and turned out fabulous! I also added cooked Beyond Meat hot Italian sausage sliced and Annie’s organic Worcester sauce. Incredible!!!
75 minutes at 300 degrees Fahrenheit and the peas were still hard. I even soaked them overnight first.
Great flavor! But, beans were still hard after 1 hour & 15 minutes, so cooked additional 40 minutes on stove top. It could be because I used corning wear instead of Dutch Oven pot.
Thank you for amazing recipe!
So tasty. As suggested served this with some cornbread. Really filling and rich. Such a great meal.
oops never mind! I just saw cover by 2 in water!!! Thanks!
How much water or broth? It can’t be only a tablespoon…???
Thanks!
Loved this recipe – I have never tried adding spice to peas before
Can I make this recipe in a slow cooker or on top of the stove?
I haven’t tried it on the stove-top (I’m too lazy to babysit it!), but I have a slow cooker recipe for non-vegan black eyed peas that you could adapt! https://thewanderlustkitchen.com/slow-cooked-black-eyed-peas/