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Vegan Black Eyed Peas Recipe

Black-eyed peas may not be known for much outside of an old, southern New Year’s Day tradition, but they offer several health benefits and make a great addition to soups and stews.

In this recipe, I paired these nourishing legumes with leeks and tomatoes. According to this article, leeks reach their seasonal peak in January and are related to onions, shallots, and scallions. Leeks lend a mild flavor that’s subtle and slightly sweet and are the perfect addition to both soups and pasta.

A couple of tips: Fresh leeks should be stored unwashed and untrimmed in a loose plastic bag in the fridge — they will stay fresh for 1-2 weeks this way. Once cooked, leeks will only stay fresh for about two days.

One of the reasons I love this recipe is because it’s plant-based and made with 5 simple ingredients (excluding broth, salt, and pepper). We also wanted to note, as one of our readers pointed out, not all wine is vegan. This article provides a good description of how to select a vegan-friendly wine for this recipe.

This recipe is also very easy to prepare. The beans don’t require soaking before hand, and the only prep work is chopping the stems of the leeks. If you’d rather use water as opposed to vegetable broth you can. I’ve made this recipe both ways, but personally prefer the broth for added flavor. Especially when using homemade vegetable broth. Serve it alongside your favorite sides or enjoy it by itself!

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Vegan Black-Eyed Peas Recipe with Leeks, Tomatoes

  • Prep Time: 15 minutes
  • Cook Time: 1 hours 15 minutes
  • Total Time: 1 hours 30 minutes
  • Yield: 6 servings 1x

Description

Vegan black-eyed peas with leeks and tomatoes is an easy plant-based soul food recipe that is perfect for cold weather days.


Ingredients

Scale
  • 1 leek, chopped, white and light green parts only
  • 1 tablespoon minced garlic
  • 1/2 cup dry white wine (vegan-friendly)
  • salt and ground black pepper to taste
  • 2 16-ounce cans diced tomatoes
  • 2 cups dry black eyed peas
  • 5 cups vegetable broth, plus more for thinning consistency


Instructions

  1. In a large pot, combine leeks, garlic, dry white wine, salt and pepper. Cover and simmer on low medium heat until leeks are soft.
  2. Add tomatoes, black eyed peas, and 5 cups vegetable broth.
  3. Cook, covered, on medium heat for 1 hour. As liquid reduces add water, as needed. 
  4. Divide into bowls and serve hot. 

4 Comments

  1. 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.

    1. Thank you so much for pointing that out! We will add a note about using vegan-friendly wine. Thank you!

      1. 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!

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