Vegetarian Black Eyed Peas Recipe

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.

Tender black-eyed peas, brown rice, and sauteed kale form the base of my vegetarian black-eyed peas recipe. I make this southern-inspired dish with plant-based ingredients and have it ready in just 35 minutes, making it one of my favorite quick but nutritious meals with a traditional flair.

Black-eyed peas have long been a part of southern cooking, traditionally simmered with smoky ingredients like bacon or ham hock. But this recipe, much like my southern vegan black-eyed peas recipe, uses aromatics and spices to recreate that savory flavor without meat. If you need a break from your usual legume recipes, try this one for a bit of healthy and delicious southern charm.

I started developing this dish when I wanted a vegetarian black-eyed peas dish that still captured the essence of the original recipe my husband grew up eating. Of course, I wanted to make it as wholesome as possible too, and treat it with the same respect that I showed towards the recreation of my vegetarian baked beans recipe. Having never eaten meat, my kids were unaware that this dish was a vegetarian take. So when my husband mentioned that it tasted just as good without any other additions, my kids looked confused and asked why you would even need or want to add anything else to it.

Latest Recipe Video!

🥘 Ingredients

For this vegetarian black eyed peas recipe, I use a mix of pantry staples and fresh vegetables to build an authentic flavor. This is what I use:

Olive oil: I use this to saute the vegetables and create the base of the dish.

Onion, celery, bell pepper: I chop these finely so they cook down and form a flavorful base. 

Garlic: Adding this after the vegetables have softened allows it to stay fragrant without burning.

Kale: I like using chopped kale for added texture and nutrients.

Brown basmati rice: I cook this separately, before adding to the rest of the ingredients.

Black-eyed peas: I use canned black-eyed peas for convenience.

Seasoning: Smoked paprika and paprika create a signature smoky flavor, while dried thyme and red pepper flakes add a slight heat.

Salt and pepper: I use these to adjust the flavor in the final dish.

Diced tomato and green onions: These are added at the end for a fresh distinction.

🔪 How To Make

I make this dish in 1 pan with the rice prepared separately for the best texture. This is how I do it:

Saute vegetables: To start, I heat a large non-stick skillet over medium-high heat, add the oil, onion, bell pepper, and celery, then saute for 10 minutes until soft. Next, I add in the garlic and cook for 2-3 minutes.

Cook rice: I cook the brown rice according to the package directions, and use vegetable stock instead of plain water.

Add greens and spices: Then I add the spices and kale to the sauteed vegetables, stir, and cook for 5-10 minutes. 

Add peas: Next, I add the rinsed and drained black-eyed peas to the pan, and cook for 5-10 minutes until warmed through.

Add rice: I add the cooked rice and stir gently to combine. I taste the mixture and adjust the seasoning if necessary.

Serve: I top the dish with diced fresh tomato and green onions, then serve immediately.

📖 Variations

Over time, I have adjusted this dish depending on what I have in my kitchen and who I am feeding. These are 3 variations that have received the most compliments:

Green swap: I replace the kale with 2 cups chopped spinach or mustard greens for a softer texture. Spinach is also my favorite swap when I am short on time and want to get dinner on the table as soon as possible. 

Cajun style: Instead of the individual spices, I use 1 tablespoon of Louisiana Cajun seasoning for a more pronounced southern flavor. My husband prefers this spice as it reminds him more of what he grew up eating.

Creamy finish: I stir 1/2 cup of light coconut milk at the end for a slightly richer consistency. My kids love this version and will eat it over anything, but love it with some vegan cornbread. 

🍽 Serving Suggestions

I like serving this vegetarian black-eyed peas recipe as a complete meal in a bowl when I want something filling, nutritious, and balanced. But since it is a southern classic, I recommend serving it with a side of healthy cornbread and some of my apple cider vinegar coleslaw for a touch of acidity and crunch.

At home, I sometimes swap out the brown rice for my 4 ingredient cilantro lime rice so I can serve the black-eyed peas with a heartier side dish like my roasted green beans and potatoes. And if I am really in the mood for some good old-fashioned southern dining, I use some of my peach simple syrup in a pitcher of homemade iced tea. 

🧊 Storing And ♨️ Reheating

Refrigeration: I store leftovers in an airtight container in the refrigerator for up to 5 days.

Freezing: I portion the cooled mixture into freezer-safe containers and freeze for up to 3 months. 

Reheating: I reheat on the stovetop with a splash of water or broth to loosen the texture or warm it in the microwave until heated through.

❓Recipe FAQs

📋 Recipe Card