This vegetarian black eyed peas recipe is made with tomatoes, leeks, white wine, and garlic. Black-eyed peas may not be known for much outside of an old, Southern New Year’s Day tradition, but they can be prepared a number of different ways and offer several health benefits.
I love a bowl of black eyed peas. But not just on New Year’s Day, really any time of year. Especially when the weather is chilly outside. Sometimes I like to switch it up with this plant-based version, made with leeks and tomatoes.
One of the reasons I love this black eyed peas vegetarian recipe is because it’s really simple to make with just a few ingredients. Also, the beans don’t require soaking before hand, so the only prep work is chopping the stems of the leeks.
For a traditional, Southern soul food black eyed peas recipe made with neck bones, check out how to cook black eyed peas.
Ingredients
- Black eyed peas: We used dried Camellia brand black eyed peas.
- Leeks: If you’re unfamiliar with leeks, they’re in the sam vegetable family as onions, shallots, and scallions. They reach seasonal peak in January and have a mild flavor that’s subtle and slightly sweet.
- Canned or fresh tomatoes: If using canned tomatoes, be sure to use the liquid (do not drain). You can also use fresh tomatoes, and chop it yourself.
- Garlic: For flavor.
- Dry white wine: One of our readers pointed out that not all wine is vegan, so be sure to check the label.
- Salt and black pepper: For seasoning.
- Vegetable broth: For boiling the black eyed peas. You could also use water, bouillon, etc.
How to make vegetarian black eyed peas
- In a large pot, combine leeks, garlic, dry white wine, salt and pepper. Cover and simmer on low medium heat until leeks are soft.
- Add tomatoes (if using canned, undrained), dried black eyed peas, and 5 cups vegetable broth.
- Cook, covered, on medium heat for 1 hour. If liquid reduces too much, add more broth or water, as needed.
- Divide into bowls and serve hot.
Black Eyed Peas Recipe (Vegetarian)
Ingredients
- 1 leek chopped, white and light green parts only
- 1 tablespoon minced garlic
- 1/2 cup dry white wine
- salt and ground black pepper to taste
- 2 16- ounce cans diced tomatoes
- 2 cups dried black eyed peas
- 5 cups vegetable broth plus more for thinning consistency
Instructions
- In a large pot, combine leeks, garlic, dry white wine, salt and pepper. Cover and simmer on low medium heat until leeks are soft.
- Add tomatoes, black eyed peas, and 5 cups vegetable broth.
- Cook, covered, on medium heat for 1 hour. As liquid reduces add water, as needed.
- Divide into bowls and serve hot.
Thank you for this recipe, it looks lovely and I will make it. It might be worth mentioning that, due to clarifying processes, not all wine is vegan.
Thank you so much for pointing that out! We will add a note about using vegan-friendly wine. Thank you!
Another question: do dry peas require soaking. In my experience if peas aren’t soaked they are hard.
Hi! Great question. We follow Camellia brand tips on how to soak your beans, which is that black-eyed peas do not need to be soaked because they’re softer legumes and cook much faster. It’s really a matter of personal preference. Personally, if I do soak beans I will do the quick soak method. We talk about it in our red beans and rice recipe, but basically, you boil the beans for a few minutes, then remove from heat and set aside at room temperature for 1 hour in the water. I hope this helps!