Black Eyed Peas Food Vegetarian Recipe for Easy Meals

If you’re searching for a hearty, comforting, and protein-packed dish that’s entirely vegetarian, look no further than this black eyed peas food vegetarian recipe. Black eyed peas have long been cherished in cuisines across the world for their earthy flavor, creamy texture, and nutritional benefits.

Traditionally associated with good luck and prosperity, these humble legumes can be transformed into a vibrant, delicious meal that is as nourishing as it is satisfying.

This recipe combines tender black eyed peas with a medley of fresh vegetables and aromatic spices, creating a stew that’s both wholesome and deeply flavorful. Whether you’re a seasoned vegetarian or simply looking to add more plant-based meals to your repertoire, this dish makes a wonderful main course or a hearty side.

Pair it with fragrant rice, warm cornbread, or eat it solo in a bowl—it’s comfort food at its finest.

Why You’ll Love This Recipe

• Nutritious and Filling: Packed with plant-based protein, fiber, and essential vitamins, black eyed peas make this a meal that keeps you full for hours.
• Flavorful and Aromatic: The combination of garlic, spices, and vegetables infuses every bite with rich, satisfying taste.
• Easy to Customize: You can swap in your favorite veggies or adjust the seasoning to match your palate.
• Perfect for Meal Prep: This dish stores well and tastes even better the next day, making it ideal for lunches or busy weeknights.
• Budget-Friendly: Using pantry staples and affordable produce, this recipe delivers big on nutrition without breaking the bank.

Ingredients

Equipment

• Large pot or Dutch oven
• Cutting board
• Chef’s knife
• Wooden spoon or spatula
• Measuring cups and spoons
• Colander (if using canned peas)
• Ladle (for serving)

Instructions

1. Prepare the black eyed peas:

   If using dried black eyed peas, rinse thoroughly. Place in a large bowl and cover with water.

   Soak overnight, or use the quick soak method by boiling for 2 minutes, removing from heat, then soaking for 1 hour. Drain and set aside.

2. Sauté the aromatics:

   Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrot, and celery.

   Sauté for 5-7 minutes, until the vegetables are softened and the onion is translucent.

3. Add bell pepper and garlic:

   Stir in the red bell pepper and minced garlic. Cook for another 2-3 minutes, stirring frequently, until fragrant.

4. Spice it up:

   Add the smoked paprika, ground cumin, and dried thyme. Stir well to coat the vegetables in spices, toasting them for 1 minute to release their aromas.

5. Add tomatoes and broth:

   Pour in the canned diced tomatoes (with their juice) and vegetable broth. Mix well.

   Add the bay leaf and bring the mixture to a gentle boil.

6. Add black eyed peas:

   Stir in the soaked (or canned, drained, and rinsed) black eyed peas. Reduce the heat to a simmer.

7. Simmer:

   Cover and simmer for 40-50 minutes if using dried peas, or 20-25 minutes if using canned peas. Stir occasionally.

   The peas should become tender and the broth should thicken slightly.

8. Season and finish:

   Remove the bay leaf. Season with kosher salt and black pepper to taste.

   For a touch of heat, add hot sauce or red pepper flakes if desired.

9. Garnish and serve:

   Ladle the stew into bowls and top with fresh chopped parsley or cilantro. Serve hot, with rice, bread, or your favorite sides.

Tips & Variations

• Make it spicy: Add a diced jalapeño or a pinch of cayenne with the garlic for a bolder kick.
• Go green: Stir in a few handfuls of chopped kale, collard greens, or spinach during the last 10 minutes of cooking for added nutrients and color.
• Swap the veggies: Use what you have—zucchini, sweet potatoes, or even butternut squash work beautifully here.
• Thicker consistency: If you prefer a thicker stew, lightly mash some of the peas against the side of the pot before serving.
• Crockpot variation: Sauté the aromatics as directed, transfer everything to a slow cooker, and cook on low for 6-8 hours.
• Freezer friendly: This stew freezes well for up to 3 months. Cool completely and store in airtight containers.
• For more slow cooker inspiration, check out Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas.

For a Southern twist, add a splash of apple cider vinegar and serve with a side of skillet cornbread!

Nutrition Facts

Note: Nutrition facts are estimates and will vary based on specific ingredients and serving sizes.

Serving Suggestions

• With Rice: Serve over steamed brown, white, or wild rice for a complete meal.
• With Bread: Pair with crusty bread, cornbread, or even Vegan Bread Machine Recipe for Soft, Delicious Loaves for dipping.
• As a Side: Enjoy alongside grilled vegetables, a leafy green salad, or roasted potatoes.
• Topped with Greens: Add a handful of sautéed greens like collards or Swiss chard. You might also love these Vegetarian Swiss Chard Recipes for Healthy Meals.
• For a Hearty Bowl: Top with diced avocado, a dollop of plant-based yogurt, or hot sauce for extra zing.
• Meal Prep: Portion into containers for easy, healthy lunches throughout the week.

Conclusion

This black eyed peas food vegetarian recipe is more than just a warming bowl of stew—it’s a celebration of simple, wholesome ingredients coming together in harmony. With every spoonful, you’ll savor the comforting blend of tender legumes, aromatic vegetables, and enticing spices.

It’s a meal that can be enjoyed year-round, whether you’re seeking comfort on a chilly evening or a protein-packed dish after a long day.

Even better, this recipe is endlessly adaptable. Make it your own by exploring different veggies, spices, or serving styles.

If you’re looking for more vegetarian inspiration, try our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for dessert, or whip up a batch of Vegetable Alfredo Recipes for Creamy, Healthy Dinners next.

Here’s to delicious plant-based meals that nourish both body and soul—enjoy!

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