Southern Vegan Black Eyed Peas Recipe

This vegan black eyed peas recipe is based on the southern original. Check out my secret ingredient to give it a traditional meaty flavor!

This recipe is also known as Hoppin' John. I love a good all in one kind of recipe. This one has protein, veggies and keeps you full and satisfied!

Whether you're looking for some good luck while ringing in the new year, or just looking for some good luck around the dinner table on a busy weeknight, this recipe has you covered. It's easy to make, has a ton of flavor, and is incredibly healthy!

Ingredients

Fresh, healthy, and simple ingredients make up this easy meal:

• Onion
• Celery 
• Red pepper
• Jalapeño
• Black eyed peas 
• Veggie broth 
• Seasonings

For serving, you'll need:

• Rice
• Chard
• Green Onion

How To Make Black Eyed Peas

This filling dish comes together easily for a stress free meal!

1. Sauté.
2. Simmer the black eyes and broth.
3. Cook until all the liquid has evaporated.
4. Serve!

Serving tips

• I like serving this dish with fresh chard, but you can use collard greens, kale, or spinach instead.
• White rice is standard to serve with Hoppin' John, but if you prefer, use brown rice, quinoa, or couscous!
• Serve some yummy gluten free cornbread for the perfect addition to this meal!

Preparation tips

• Frozen cooked rice is my favorite, it saves time and makes it even easier!
• Make sure to soak the dried black eyed peas overnight otherwise they won't cook fast enough.
• Soak the black eyed peas by putting them in a pot and covering with water, make sure the water level is a few inches above the top of the black eyed peas as they will expand. Drain and rinse before adding to the recipe.
• The soaking process can be sped up by boiling for a few minutes, removing from heat, and then soak in the hot water for an hour.
• You can also sub in already cooked beans to save more time. If you do, you can omit the broth.
• Sauté the chard in the same pan as the black eyed peas to save on dishes.
• If you don't have any liquid smoke you can use smoked paprika instead.

Tips for leftovers

• Let the dish cool down before storing.
• Store in an airtight container in the fridge for up to 4 days.
• You can also freeze leftovers in an airtight freezer safe container for up to three months.
• Reheat the leftovers in the microwave. I like to add a little broth or water to keep the rice from drying out.

Common Questions

More Healthy Vegan Recipes

After ringing in the new year you may want to hit the reset button on healthy eating! These easy recipes will help you get on track:

• Greek Lentil Soup- “Fakes”
• Healthy Vegan Sushi Bowl
• Veggie Chili
• Stuffed Cabbage
• Sweet Potato Soup
• Healthy Chili Mac

Southern Vegan Black Eyed Peas Recipe

Sophia DeSantis

This vegan black eyed peas recipe is based on the southern original. Check out my secret ingredient to give it a traditional meaty flavor!

5 from 2 votes

Print Recipe Pin Recipe Shop Ingredients

Prep Time 5 minutes mins

Cook Time 45 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine American

Servings 4

Calories 452 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 cup sweet or yellow onion , chopped
• 3 cloves garlic , chopped
• 1 teaspoon sea salt
• Drizzle of oil or broth to sauté
• 1 cup celery , chopped
• 1 cup red pepper , chopped
• 1 jalapeno , seeded and chopped
• 1 teaspoon fresh thyme
• ¼ teaspoon cayenne pepper , optional for added spice
• ¼ teaspoon liquid smoke , see note
• 1 cup dried black eyed peas , soaked overnight (see note)
• 3 cups veggie broth , low sodium if needed

To serve:

• 4 cups cooked white or brown rice I love the frozen cooked to make it fast
• 1 bunch chard slice and sauté (see note)
• Sliced green onions garnish

Shop Ingredients on Jupiter

Instructions

 

• Sauté the onion and salt in oil/broth until the onion is soft. About 5 minutes.
• Add in garlic and saute for 1-2 minutes until fragrant.
• Add the celery, red pepper, jalapeno, thyme, cayenne and liquid smoke. Sauté about 3 more minutes until the celery and pepper are just beginning to soften
• Add in the black eyes and broth. Simmer covered for 25-30 minutes until beans are soft. Uncover and cook 5 or so minutes until all the liquid has evaporated.
• Serve with rice and chard and garnish with green onions!

Notes

• You can use 1 teaspoon smoked paprika instead of the liquid smoke if you prefer.
• To make this even quicker, you can sub in 2 ½ cups cooked black eyed peas. You don’t need the broth if you do this, just add in and sauté to warm them. I sauté the chard in the same pan I cooked the dish.
• Nutrition facts include rice and chard.

Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.

Nutrition

Calories: 452kcalCarbohydrates: 90gProtein: 17gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 686mgPotassium: 898mgFiber: 11gSugar: 8gVitamin A: 2148IUVitamin C: 60mgCalcium: 101mgIron: 5mg

Nutrition and metric information should be considered an estimate.

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