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!
Servings: 6 cups
Calories: 256kcal
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
