Southern cuisine is known for its bold flavors, comforting textures, and rich history. While traditional Southern dishes often feature meat and seafood, vegetarian southern recipes bring a fresh twist to classic favorites, making them accessible and delicious for everyone.
Whether you’re a lifelong vegetarian or just looking to add more plant-based meals to your diet, these recipes capture the heart and soul of Southern cooking without compromising on taste or authenticity.
From crispy fried green tomatoes to creamy collard greens and hearty black-eyed peas, vegetarian Southern dishes offer a delightful blend of spices, fresh vegetables, and homey goodness. In this post, we’ll explore a recipe that embodies the spirit of the South with wholesome ingredients and straightforward preparation.
Ready to bring some Southern charm to your table? Let’s dive in!
Why You’ll Love This Recipe
This vegetarian Southern recipe is a perfect harmony of traditional flavors and modern dietary preferences. It’s packed with nutrient-rich vegetables, wholesome legumes, and that unmistakable Southern seasoning that makes every bite a delight.
The recipe is not only easy to prepare but also versatile, allowing you to adjust spices and ingredients to suit your taste.
Whether you’re cooking for family, friends, or yourself, this dish brings warmth and comfort to any meal. It’s also a fantastic way to introduce non-vegetarians to the richness of Southern cooking without the meat.
Plus, the leftovers taste even better the next day, making it a great option for meal prep!
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Collard Greens | 1 bunch (about 8 cups chopped) | Fresh, washed and chopped |
| Black-eyed Peas | 1 cup dried or 2 cups canned | If using dried, soak overnight |
| Onion | 1 medium | Chopped |
| Garlic | 3 cloves | Minced |
| Vegetable Broth | 4 cups | Low sodium preferred |
| Smoked Paprika | 1 teaspoon | Adds that “smoky” Southern flavor |
| Red Pepper Flakes | ½ teaspoon | Optional, for a little heat |
| Apple Cider Vinegar | 2 tablespoons | Brightens the dish |
| Salt | To taste | |
| Black Pepper | To taste | Freshly ground preferred |
| Olive Oil | 2 tablespoons | For sautéing |
Equipment
- Large pot or Dutch oven
- Cutting board and sharp knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Colander or strainer (if using dried peas)
- Large bowl for soaking black-eyed peas (optional)
- Stove or heat source
Instructions
- Prepare the black-eyed peas. If using dried, rinse them thoroughly and soak overnight in plenty of water. Drain and rinse before cooking. If using canned, simply drain and rinse to reduce sodium.
- Cook the black-eyed peas. In your pot, add the peas and about 3 cups of vegetable broth. Bring to a boil, then reduce heat and simmer for 45-60 minutes until tender but not mushy. If peas absorb the liquid, add more broth as needed.
- While peas are cooking, prepare the collard greens. Remove the tough stems and chop the leaves into bite-sized pieces. Rinse well to remove grit.
- Sauté the aromatics. In a separate large pan, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Add garlic and cook for another 1-2 minutes, until fragrant.
- Add seasonings. Stir in smoked paprika and red pepper flakes to the onion and garlic mixture, cooking for 1 minute to release their flavors.
- Add collard greens. Add the chopped greens to the pan, stirring to combine with the aromatics and seasonings. Cook until they begin to wilt, about 5-7 minutes.
- Combine peas and greens. Drain any excess liquid from the cooked peas if necessary, then add them along with the remaining broth to the collard greens pan. Stir well to combine and bring to a gentle simmer.
- Simmer everything together. Cover and cook on low heat for 20-25 minutes, stirring occasionally, until the greens are tender and flavors meld.
- Finish with vinegar and seasoning. Remove from heat and stir in the apple cider vinegar. Taste and adjust salt and pepper as needed.
- Serve hot. This dish is delicious on its own or as a side with cornbread or your favorite Southern staples.
Tips & Variations
“For an extra smoky flavor, consider adding a vegetarian smoked sausage or a dash of liquid smoke.”
Feel free to substitute the collard greens with kale or mustard greens if you prefer a slightly different texture or flavor. Adding diced tomatoes or bell peppers can brighten the dish and add a touch of sweetness.
If you want to make this recipe vegan and gluten-free, be sure to use vegetable broth that meets those requirements. For a creamier texture, stirring in a splash of coconut milk or a dollop of vegan sour cream just before serving creates a luscious finish.
To deepen the Southern vibe, pair this meal with a side of fried green tomatoes or try our Bahamian Macaroni And Cheese Recipe: A Tasty Delight to satisfy your comfort food cravings.
Nutrition Facts
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 180 | 9% |
| Protein | 10g | 20% |
| Carbohydrates | 30g | 10% |
| Dietary Fiber | 9g | 36% |
| Fat | 3g | 5% |
| Sodium | 350mg | 15% |
| Vitamin A | 150% DV | |
| Vitamin C | 60% DV | |
| Iron | 15% DV |
*Percent Daily Values are based on a 2,000 calorie diet.
Serving Suggestions
This hearty vegetarian Southern dish pairs wonderfully with classic sides like cornbread or freshly baked biscuits. For a full Southern feast, consider adding some fried green tomatoes or a creamy side of mashed sweet potatoes.
If you prefer a lighter meal, serve it alongside a crisp cucumber salad or a tangy coleslaw. For a sweet finish, check out our Baileys Whipped Cream Recipe: A Delicious Topping for a decadent touch to your dessert.
Conclusion
Exploring vegetarian Southern recipes opens the door to a world of comforting, flavorful dishes that honor tradition while embracing plant-based ingredients. This recipe for collard greens and black-eyed peas is a fantastic example of how Southern cooking can be both hearty and healthy without relying on meat.
It brings together bold spices, fresh vegetables, and a touch of tanginess to create a dish that’s satisfying and nutritious.
Whether you’re new to Southern cuisine or a seasoned cook looking to add more vegetarian options to your repertoire, this recipe is approachable and endlessly adaptable. Don’t forget to explore other delicious recipes like our Baiao De Dois Recipe: A Taste of Brazilian Comfort for more inspiration on bringing diverse flavors to your table.
Happy cooking, y’all!
📖 Recipe Card: Vegetarian Southern Collard Greens
Description: A flavorful and hearty vegetarian take on classic Southern collard greens, slow-cooked with spices and smoked paprika. Perfect as a side dish or a main with cornbread.
Prep Time: PT15M
Cook Time: PT45M
Total Time: PT60M
Servings: 6 servings
Ingredients
- 2 lbs collard greens, washed and chopped
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1 cup vegetable broth
- 1 tsp smoked paprika
- 1/2 tsp red pepper flakes
- 1 tbsp apple cider vinegar
- Salt to taste
- Black pepper to taste
- 1 tsp brown sugar
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and cook until translucent, about 5 minutes.
- Stir in minced garlic and cook for 1 minute.
- Add chopped collard greens and toss to coat with the onion and garlic.
- Pour in vegetable broth, smoked paprika, red pepper flakes, brown sugar, salt, and pepper.
- Cover and simmer on low heat for 40 minutes, stirring occasionally.
- Remove lid, stir in apple cider vinegar, and cook uncovered for another 5 minutes.
- Adjust seasoning and serve warm.
Nutrition: Calories: 120 kcal | Protein: 5 g | Fat: 4 g | Carbs: 18 g
