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. 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!

Vegan black eyed peas get a southern-style kick from hot sauce, spices, and a secret ingredient.

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.

Vegan black eyed peas get a southern-style kick from hot sauce, spices, and a secret ingredient.

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.

Learn how to season black eyed peas without meat.Preheat the oven to 300 degrees Fahrenheit.
Place all of the ingredients in a 3-quart Dutch oven (this one is my favorite).

 This vegetarian black eyed peas recipe gets a southern-style kick from hot sauce, spices, and a secret ingredient.

Cover by two inches of water.

 This vegan black eyed peas recipe gets a southern-style kick from hot sauce, spices, and a secret ingredient.
Bake, covered, in the preheated oven for 1 hour and 15 minutes, or until tender.

 This vegan black eyed peas recipe gets a southern-style kick from hot sauce, spices, and a secret ingredient.

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.  

 This vegan black eyed peas recipe gets a southern-style kick from hot sauce, spices, and a secret ingredient.

Serve hot and if desired, garnish with chives.

 This vegan black eyed peas recipe gets a southern-style kick from hot sauce, spices, and a secret ingredient.

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.

Vegan black eyed peas get a southern-style kick from hot sauce, spices, and a secret ingredient.

I love eating these beans with cornbread and sautéed collard greens. 

 This vegan black eyed peas recipe gets a southern-style kick from hot sauce, spices, and a secret ingredient.

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. 

Pin the Photo below and Share with Your Friends!

Vegan black eyed peas get a southern-style kick from hot sauce, spices, and a secret ingredient.

Here’s the Recipe!

Vegan black eyed peas get a southern-style kick from hot sauce, spices, and a secret ingredient.

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.

Yield: 6 cups
Prep Time: 5 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 25 minutes

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

  1. Preheat the oven to 300 degrees Fahrenheit.
  2. 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.
  3. 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.
  4. Serve hot and if desired, garnish with chives.

Notes

*Or substitute vegetable broth for the water and broth powder

Nutrition

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 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|

Nutrition information has been auto-calculated for your convenience.

Did you make this recipe?

Take a picture and tag @thewanderlustkitchen on Instagram and hashtag it #thewanderlustkitchen. We can't wait to see your version!

 

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.

Vegan black eyed peas get a southern-style kick from hot sauce, spices, and a secret ingredient.

September 2, 2016 | Last Updated on May 5, 2021 by Linda

24 thoughts on “Southern Style Vegan Black Eyed Peas”

    • 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

      Reply
  1. 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.

    Reply
  2. 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!

    Reply
  3. 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!

    Reply
    • I did and turned out fabulous! I also added cooked Beyond Meat hot Italian sausage sliced and Annie’s organic Worcester sauce. Incredible!!!

      Reply
    • 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!

      Reply

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