Vegan Blackeyed Peas Recipe
Learn how to cook vegan blackeyed peas! We've simple methods that'll have you enjoying this healthy, plant-based meal in no time. Get started now.
Ingredients
- 1 cup dried black-eyed peas or 2 cans if you’re short on time—rinse them well!
- 1 medium onion chopped (it’s the flavor foundation)
- 2 garlic cloves minced (because garlic makes everything better)
- 1 bell pepper diced (red or green, your pick)
- 2 cups vegetable broth keeps it plant-based and rich
- 1 teaspoon smoked paprika for that smoky kick
- ½ teaspoon cumin adds a warm, earthy vibe
- Salt and pepper to taste don’t skimp here
- 1 tablespoon olive oil or skip it for oil-free
- Fresh parsley chopped (optional, but it’s a pretty finish)
Instructions
- Prep Your Peas
- If you’re using dried black-eyed peas, rinse them well after soaking. They’re little dirt magnets, so give them a good swish under water. Canned? Just drain and rinse. Set them aside—you’ll need them soon.
- Sauté the Base
- Grab a big pot and heat your olive oil over medium. Toss in the chopped onion and let it sizzle until soft—about 3 minutes. Add the garlic and bell pepper next. Stir them around for another 2 minutes. The smell? Heavenly. It’s like your kitchen’s saying, “Something amazing is coming!”
- Spice It Up
- Sprinkle in the smoked paprika and cumin. Stir for 30 seconds to wake up those flavors. This is where your vegan black-eyed peas start to shine. The spices cling to the veggies, setting the stage for a tasty dish.
- Simmer the Magic
- Add your black-eyed peas and pour in the vegetable broth. Give it a good stir, then bring it to a boil. Lower the heat, cover, and let it simmer. Dried peas take about 45 minutes; canned need just 20. Check them—they should be tender but not mushy.
- Taste and Tweak
- Grab a spoon and taste. Add salt and pepper until it’s just right for you. I like a little extra smoky paprika sometimes. Sprinkle some parsley on top if you’re feeling fancy. Done!