Enjoy a delicious cuisine adventure with our recipe for Vegan Black-Eyed Peas with Collards. It’s a wholesome and savory southern masterpiece. This dish is a delightful combination of protein-rich black-eyed peas, sautéed collard greens, and a variety of flavorful spices that goes well with fluffy rice or your favorite grain. It’s perfect for a Southern cuisine style dinner, with a side of cornbread.
It’s also a traditional way to start each New Year! This hearty and flavorful dish is not only delicious but also packed with protein and essential nutrients. Adjust the spice levels and seasoning to suit your taste. The end effect is a meal that pleases your taste buds.
What you’ll love about this recipe
- Southern style
- Traditional (New Year’s or Southern cuisine)
- Gluten-free and vegan
- High protein
- Easy to make
Frequently Asked Questions
Can I freeze the vegan black-eyed peas and collards?
Yes, these dishes freeze well. Allow them to cool before transferring to airtight containers.
Is this recipe suitable for a gluten-free diet?
Yes, the recipe is naturally gluten-free, making it an excellent choice for those with gluten sensitivities.
What are some delicious add-ins to Black Eyed Peas and Collard Greens?
Vegan Sausage: Add chopped or crumbled vegan sausage for an extra layer of savory goodness. It complements the earthy flavors of the dish.
Sun-Dried Tomatoes: Sun-dried tomatoes bring a burst of sweet and tangy flavor. Chop them finely and stir them in for a delightful twist.
Roasted Garlic: Roasted garlic adds a rich, mellow depth to the dish. Mash or mince roasted garlic cloves and incorporate them into the recipe.
Smoked Paprika: Add more smoked paprika. It elevates the overall taste and adds a subtle, smoldering aroma.
Nutritional Yeast: Boost the umami with nutritional yeast. It provides a cheesy, nutty flavor that complements the hearty ingredients.
What can I serve with this dish?
- Vegan black-eyed peas and collards pair wonderfully with a variety of sides to create a well-rounded and satisfying meal. Here are some delicious serving suggestions:
- Brown Rice or Quinoa: Serve the black-eyed peas and collards over a bed of cooked brown rice or quinoa. These grains provide a wholesome base and soak up the flavorful juices.
- Cornbread: A classic pairing, vegan cornbread complements the dish with its slightly sweet and crumbly texture. It’s perfect for soaking up the savory broth. Try one of these:
- Jalapeño Cornbread
- Easy Vegan Cornbread
- Cajun Cornbread
- Steamed or Roasted Vegetables: Add a burst of color and nutrients to your plate by serving the dish alongside steamed or roasted vegetables. Broccoli, carrots, or Brussels sprouts work well.
- Mashed Sweet Potatoes: Create a delightful contrast with creamy mashed sweet potatoes. Their natural sweetness balances the savory and earthy notes of the main dish. Try one of these favorites:
- Easy Mashed Potatoes
- Roasted Garlic Mashed Potatoes
- Avocado Slices: For a creamy and refreshing element, include slices of ripe avocado. The cool, buttery texture complements the warmth of the black-eyed peas.
- Hot Sauce or Vegan Sour Cream: Offer hot sauce on the side for those who enjoy an extra kick, or a dollop of vegan sour cream for added richness. You can make your own sour cream with these recipes:
- Tofu Sour Cream
- Cashew Sour Cream
More Southern Style Recipes
- Vegan Jalapeno Cornbread
- Vegan Butter
- Best Vegan Berry Cobbler
- Zucchini Corn Fritters
- Cajun Potato Salad
- Vegan Cornbread
- Easy Skillet Garlic String Beans
- Cherry Chocolate Cobbler
- Cream of Corn Soup
Black Eyed Peas and Collard Greens
Ingredients
- 1 lb. dried black-eyed peas, soaked overnight
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 – 4 cloves garlic, minced
- 2 celery stalk, diced
- 2 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon dried thyme
- ⅛ teaspoon oregano (optional)
- ¼ teaspoon basil (optional)
- 1 bay leaf
- ½ teaspoon cayenne pepper (heat, adjust to taste)
- salt and pepper to taste
- 5 cups vegetable broth
- 2 bunches collard greens, stems removed and leaves chopped
- 1 tablespoon coconut aminos
- ½ teaspoon apple cider vinegar (optional)
Instructions
- Drain and rinse the soaked black-eyed peas.
- In a large pot, heat olive oil over medium heat. Add chopped onions, garlic, and celery. Sauté until vegetables are softened.
- Stir in smoked paprika, cumin, thyme, oregano, basil, cayenne pepper, salt, and pepper. Cook for an additional 1-2 minutes to toast the spices.
- Add soaked black-eyed peas to the pot and pour in the vegetable broth. Bring to a boil, then reduce heat to simmer. Cover and cook for about 45-60 minutes or until the peas are tender.
- In a separate pan, heat a bit of olive oil. Add chopped collard greens and sauté until wilted. You can add a splash of water or vegetable broth if needed.
- Once the black-eyed peas are cooked down, add tablespoon of coconut aminos. At this time you can stir in apple cider vinegar for a touch of brightness. Then add the sautéed collard greens to the pot of black-eyed peas.
- Taste and adjust the seasoning if necessary. Add more salt, pepper, or cayenne according to your preference.
- Serve the vegan black-eyed peas and collards over rice or with your favorite grain. Enjoy!
