Vegetarian Black Eyed Peas Recipes
GREEK-STYLE BLACK EYED PEAS RECIPE
If you are looking for a healthy and hearty meal, or need to feed a crowd on a budget, this black eyes peas recipe is ideal. Humble pantry ingredients get a flavorful makeover with onions, garlic, and bold Greek spices. Finished with citrus and a handful of fresh herbs!This vegan black eyed peas stew is popular even among meat lovers!
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 16
Steps:
- In a large pot or Dutch oven, heat extra virgin olive oil over medium heat till shimmering but not smoking. Add onions and garlic. Saute briefly until translucent and fragrant. Add bell peppers and carrots. Cook for 5 minutes, tossing regularly.
- Now add diced tomatoes (with their juices), water, bay leaf, spices, salt and pepper. Raise the heat and bring to a boil. Add in the black eyed peas. Boil for 5 minutes, then lower heat. Cover part-way and let simmer for 25 to 30 minutes (occasionally check to stir. If the black eyed pea stew looks too dry, add a tiny bit of water.)
- Finally, stir in lemon juice and parsley.
- To serve, transfer to bowls. Add a generous drizzle of extra virgin olive oil. Enjoy with a side of warm Greek pita or on top of orzo, rice, or your favorite grain.
Nutrition Facts : Calories 46.2 kcal, Sugar 4.4 g, Sodium 331.1 mg, Fat 0.5 g, SaturatedFat 0.1 g, Carbohydrate 10.7 g, Fiber 3 g, Protein 1.8 g, UnsaturatedFat 0.1 g, ServingSize 1 serving
VEGETARIAN BLACK-EYED PEAS
Southern-style black-eyed peas made without meat or saturated fat. Based on a Cajun recipe.
Provided by R A Naccari
Categories Side Dish Beans and Peas
Time 9h25m
Yield 12
Number Of Ingredients 10
Steps:
- Place peas into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.
- Heat olive oil in a Dutch oven over medium heat. Saute onion and garlic in the hot oil until tender, 5 to 7 minutes. Add black-eyed peas, 1 quart water, green onions, parsley, bay leaves, 1 1/2 tablespoons salt, and pepper; bring to a boil.
- Reduce heat and simmer until peas are tender and most, if not all, water is absorbed, 1 to 2 hours. Add more water if more cooking is needed. Taste and adjust salt and pepper if needed before serving.
Nutrition Facts : Calories 175.4 calories, Carbohydrate 24.6 g, Fat 5 g, Fiber 4.6 g, Protein 9.3 g, SaturatedFat 0.8 g, Sodium 885.9 mg, Sugar 3.2 g
SPICY VEGETARIAN BLACK-EYED PEAS
This recipe is from my local paper. It looks like a good recipe for the traditional New Year's black eyed-peas.
Provided by Velve
Categories < 4 Hours
Time 3h30m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 13
Steps:
- Either presoak beans overnight, or, boil beans for 2 minutes and then remove from heat, cover and let set for 1 hour.
- Combine garlic, onions and bell pepper in a skillet.
- Cook over low heat, with a little water to prevent from scorching.
- Cook until onion is translucent.
- Add the cooked onion mix and all remaining ingredients to the black eyed-peas and bring to a boil.
- Cover and reduce heat to low.
- Cook for 1 1/2- 2 hours, or until peas are soft.
Nutrition Facts : Calories 220.2, Fat 1, SaturatedFat 0.2, Sodium 476.5, Carbohydrate 40.8, Fiber 7.8, Sugar 7.8, Protein 14.6
SOUTHERN BLACK-EYED PEAS (VEGETARIAN)
I can't remember where the original for this recipe came from; the original called for a ham hock. As with most stews, its better to refrigerate overnite before serving, but who wants to do that? To compensate for the lack of hog jowl I usually add quite a bit more thyme. Usually at least a second teaspoon towards the end of cooking the peas. Adding a jalapeño when cooking the vegetable can add some kick.
Provided by jdoerck
Categories Stew
Time 2h15m
Yield 1 Big Pot, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Rinse peas and pick over for bad or discolored peas and small stones; transfer to a medium saucepan. Cover with stock or water and bring to a boil. Reduce heat to a simmer and continue cooking for 5 minutes; set aside.
- In a large stock pot heat vegetable oil over low heat. Add the onion, diced carrot, and garlic. Cook, stirring, until tender, about 6 to 8 minutes.
- Add peas and enough stock or water to cover by 2 inches. Add pepper flakes, black pepper, thyme, and oregano. Bring to a boil; reduce heat to medium and simmer, covered, for about 1 hour. Uncover and cook for 30 to 45 minutes longer, or until peas are tender - the longer you cook them, the better they will be. Add more wateror stock as needed to keep them moist.
- Serve with olive oil, Tobasco, hot baked cornbread and a tossed salad or steamed collards.
Nutrition Facts : Calories 188, Fat 4.6, SaturatedFat 0.8, Sodium 354.9, Carbohydrate 32.4, Fiber 9, Sugar 4.2, Protein 7.9
EASY BLACK EYED PEAS AND RICE (INSTANT POT/STOVE TOP!)
A heart-healthy, Southern classic side dishmade with brown rice. Get a taste of home in 20 minutes!
Provided by KeyVion Miller RDN, LD/N
Categories Side Dish
Time 25m
Number Of Ingredients 7
Steps:
- Drain and rinse black-eyed peas in a colander
Nutrition Facts : ServingSize 0.5 cup, Calories 115 kcal, Carbohydrate 23 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 1 mg, Sodium 94 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 2 g
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CURRIED VEGETARIAN BLACK-EYED PEAS RECIPE - CILANTRO AND ...
From cilantroandcitronella.com
4.4/5 (36)Total Time 45 minsCategory Main DishCalories 336 per serving
- Rinse and pick through the black-eyed peas. Put them in a pot and cover with water and add salt to taste. Bring to a boil then reduce to a simmer and cook until the beans are soft, 30-45 minutes. Drain.
- While the beans are cooking, prepare the coconut curry sauce. Heat oil in a large saucepan over medium-high heat. Add the cumin seeds and fry, stirring, for 20 – 30 seconds or until the seeds are fragrant and begin to crackle.
- Reduce the heat to medium and add the onion. Fry until transparent then add the garlic and ginger and fry until soft. Add all the spice powders and fry, stirring, for about a minute or until they release their aroma.
- Add the tomato and raise heat to medium-high. Simmer, stirring occasionally and crushing the tomatoes with the back of your spoon until you get a thick sauce. Add the black-eyed peas, coconut milk and salt to taste. Simmer for a couple of minutes or until the sauce reaches the consistency that you like.
HEALTHY INSTANT POT BLACK EYED PEAS (VEGAN) - TIPS, RECIPES
From cookeatlivelove.com
5/5 (1)Total Time 1 hr 3 minsCategory Dinner, Main CourseCalories 149 per serving
- Heat 1 T of canola in a large pot over medium high heat. Add the onion, bell pepper and tomatoes and sauté until softened. About 5-8 minutes. Add garlic and sauté an additional 60 seconds.
- When beans are softened, add the aminos, Cajun seasoning, smoked paprika, salt and pepper.
VEGETARIAN BLACK EYED PEAS - AMIRA'S PANTRY
From amiraspantry.com
5/5 (7)Category Main CourseCuisine Mediterranean, Middle EasternCalories 288 per serving
- In a colander wash the peas thoroughly with cold water then place in a deep bowl covering with 3-4 inches of cold water. Stir in the baking soda.Cover and let it soak for 3 hours.
- In a large pot heat the olive oil then sauté onions and garlic for 2-3 minutes until translucent and fragrant.
VEGETARIAN BLACK-EYED PEA SOUP RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.6/5 (31)Total Time 20 minsCuisine AmericanCalories 202 per serving
8 VEGAN BLACK-EYED PEAS RECIPES | ALLRECIPES
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Author Hayley SuggEstimated Reading Time 2 mins
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SOUTHERN STYLE VEGAN BLACK EYED PEAS RECIPE - THE ...
From thewanderlustkitchen.com
Reviews 530Calories 259 per servingCategory Side Dishes
- 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.
VEGETARIAN ZEN
From vegetarianzen.com
Estimated Reading Time 6 mins
- Hoppin John (Vegetarian Times) Let’s kick off our list of black-eyed pea recipes with a traditional dish. Over the centuries, black-eyed peas have established a reputation for bringing good fortune when eaten on New Year’s Day.
- Greek-Style Black-Eyed Peas Recipe (The Mediterranean Dish) This recipe for Greek-Style Black-Eyed Peas from The Mediterranean Dish calls for bold Greek spices such as dry bay leaves, oregano, cumin, and paprika.
- Korean-Inspired Black-eyed Peas and Kale Bowl (Fat-Free Vegan) This Korean-inspired Black-eyed Peas & Kale Bowl adds a little spice as well as traditional Asian flavors including ginger and tamari or soy sauce.
- Black-Eyed Pea and Caramelized Onion Salad (Chowhound) There are lots of black-eyed pea salad recipes out there. This one for Black-Eyed Pea and Caramelized Onion Salad caught my eye because of the caramelized onions and fennel flavor combination.
- Instant Pot Vegan Black-Eyed Peas Curry (Vegetarian Gastronomy) It’s time to pull out that Instant Pot! This Vegan Black-Eyed Pea Curry is rich with tomatoes, onions, garlic, herbs, and spices.
- Southern Style Vegan Black-Eyed Peas (Wanderlust Kitchen) Another recipe in the tradition of the south, this Southern Style Black-Eyed Pea recipe brings the heat!
- Crockpot Black-Eyed Peas (Vegan In The Freezer) Crockpot cooking is so easy because it’s typically a “set-it-and-forget-it” method. One thing I love about this recipe for Vegan Black-Eyed Pea Curry is that it calls for liquid smoke.
VEGETARIAN BLACK EYED PEAS RECIPE (HOPPIN' JOHN) | THE ...
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5/5 (8)Total Time 35 minsCategory Main CourseCalories 383 per serving
SLOW COOKED VEGETARIAN BLACK-EYED PEAS | VANILLA AND BEAN
From vanillaandbean.com
5/5 (4)Total Time 4 hrs 50 minsCategory Component, DinnerCalories 288 per serving
- Decide on cooking method (crock pot or stove top) and if you'll soak the peas or not. Soaking isn't necessary, but If soaking, soak overnight in enough water to cover the peas by about four inches (1.5cm). Rinse and drain the peas before cooking. Soaking reduces the cook time only slightly.
- To Cook the PeasMeasure, rinse and sort through the peas making sure they are free of stones and dirt. Choose method A or B to cook the peas. A. For the Crock Pot: Add the black eyed peas, garlic, onion, bell pepper, Tabasco, salt, liquid smoke, mustard, bayleaf and veggie broth (5 cups of broth/water if using unsoaked peas, 4 cups if using soaked peas) to the slow cooker. Give the ingredients a stir, place the lid on the slow cooker. Unsoaked Peas: Cook on high for about 4 -5 hours or low for about 6-7 hours. Soaked Peas: Cook on high for about 3 1/2 - 4 1/2 hours or low for about 5 1/2 - 6 1/2 hours.B. For the Stove Top: In a medium saucepot or Dutch oven, add the black eyed peas, garlic, onion, bell pepper, Tabasco, salt, liquid smoke, mustard, bayleaf and veggie broth (5 cups of broth/water if using unsoaked peas, 4 cups if using soaked peas) . Bring to a boil, turn down to low or to a low simmer and cook for 45 minutes to one hour, uncovered. If the peas start drying out add more
- Age of beans and variations in slow cooker temperature will effect how long the beans need to cook before they're done. Start checking the peas before indicated cooking times are complete. Taste the beans for texture. The beans are ready when they're tender, still have a tooth yet are not mushy. Taste for salt adjustment.
- Serve the peas with or without their broth, garnish with parsley. Peas can also be served as a soup. Simply puree about 2-3 cups in a blender and return the puree' to soup pot with the remaining whole peas. Stir and ladle into soup bowls.
SOUTHERN BLACK-EYED PEAS (VEGAN) - HEALTHIER STEPS
From healthiersteps.com
Ratings 39Total Time 1 hr 51 minsCategory EntréeCalories 122 per serving
- Add peas to 6 cups of water in a large bowl and soak overnight. Drain peas and rinse. Place peas in a large pot with 6 cups of water and bring to boil on medium-high. Cover and reduce heat to a simmer for about 45 minutes or until peas are tender. If they are drying out before being tender then add extra water or vegetable broth.
- Meanwhile, heat a small skillet over medium, cut each hot dogs into coins and saute until golden brown. Set aside.
- Stir in onion, garlic, bell pepper, thyme, cayenne, hot dog coins or smoked paprika and salt into the peas and continue to cook until sauce is thickened. Delicious served with cornbread and collards greens.
BLACK EYED PEAS WITH TOMATOES AND GREENS - EATING BIRD FOOD
From eatingbirdfood.com
5/5 (1)Total Time 55 minsCategory Lunch/DinnerCalories 363 per serving
- Heat oil in a skillet over medium heat. Sauté onions, garlic until onions are soft, about 10 minutes. Add in cooked tempeh bacon pieces and toss to combine.
- Add in greens and simmer until just wilted and soft. Add in black eyed peas and stewed tomatoes and bring to a simmer, for about 10-15 minutes. Add salt and pepper to taste and serve.
- Serve warm on top of cooked quinoa, rice or alongside cornbread to go along with it. Sprinkle on feta, if using.
INSTANT-POT VEGAN BLACK-EYED PEAS RECIPE | EATINGWELL
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Category Healthy Vegan Side Dish RecipesCalories 153 per servingTotal Time 1 hr
- Place water, black-eyed peas, onion half, smoked paprika, cayenne and bay leaves in a programmable pressure multicooker (such as Instant Pot; times, instructions and settings may vary according to cooker brand or model). Cover the cooker and lock the lid in place. Turn steam release handle to Sealing position. Select Manual/Pressure Cook setting. Select High pressure for 20 minutes. (It will take 15 to 17 minutes for the cooker to come up to pressure before cooking begins.)
- When cooking is complete, let the pressure release naturally for 10 minutes. Carefully turn the steam release handle to Venting position and let the steam fully escape (the float valve will drop; this will take 2 to 3 minutes). Remove the lid from the cooker. Remove and discard the onion and bay leaves. Stir in parsley, thyme, vinegar, salt and ground pepper.
VEGAN DIRTY RICE & BLACK-EYED PEAS | THE FULL HELPING
From thefullhelping.com
4.5/5 (13)Category Main Dish, Side DishServings 4Total Time 40 mins
- Heat the oil in a roomy, deep skillet or medium pot over medium heat. Add the onion, celery, pepper, and bacon. Saute for 5 minutes, or until the onion is soft. Add the garlic and cook for another 1-2 minutes, or until the garlic is fragrant, stirring constantly. If the mixture starts to stick, add a few tablespoons of water along the way.
- Add the rice, water, both paprikas, thyme, salt or bouillon, and both peppers to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes (white rice) or 30-40 minutes (brown rice), or until the rice is tender and the liquid has been absorbed. Remove the rice from heat and allow it to steam, covered, for 5 minutes. Stir in the black-eyed peas, then taste the rice and adjust the salt and pepper as desired. Serve with steamed greens and other accompaniments of choice.
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5/5 (92)Calories 242 per servingCategory Entree
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