In the realm of vegan comfort food, few dishes resonate with the soulful flavors of the South quite like Vegan Black Eyed Peas and Collard Greens Recipe. This iconic duo combines earthy legumes with hearty greens, creating a nutritious and satisfying meal that’s as comforting as it is delicious. Rooted in tradition yet adaptable to modern tastes, this vegan rendition maintains all the richness and depth of the original, without sacrificing flavor or texture.
Black-eyed peas, also known as cowpeas, are a staple in Southern cuisine, prized for their creamy texture and nutty flavor. Paired with tender collard greens, simmered to perfection with aromatic herbs and spices, this dish offers a harmonious balance of flavors and nutrients. Whether enjoyed as a standalone meal or served alongside cornbread, rice, or other Southern classics, vegan black-eyed peas and collard greens are sure to delight the taste buds and warm the soul.
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Ingredients:
For the Collard Greens:
- Dried black-eyed peas, soaked overnight and drained
- Onion, diced
- Garlic, minced
- Celery, diced
- Bell pepper, diced
- Olive oil
- Smoked paprika
- Dried thyme
- Dried oregano
- Cayenne pepper (adjust to taste)
- Vegetable broth
- Salt and black pepper to taste
For the Collard Greens:
- Collard greens, stems removed and leaves chopped
- Onion, thinly sliced
- Garlic, minced
- Olive oil
- Smoked paprika
- Red pepper flakes
- Vegetable broth or water
- Salt and black pepper to taste
- Apple cider vinegar (optional, for serving)
How to make Vegan Black Eyed Peas and Collard Greens Recipe Step by Step instruction
Prepare the Black-Eyed Peas:
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, garlic, celery, and bell pepper. Sauté until the vegetables are softened, about 5 minutes.
- Stir in the smoked paprika, dried thyme, dried oregano, and cayenne pepper. Cook for another minute until fragrant.
- Add the soaked black-eyed peas to the pot and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 45 minutes to 1 hour, or until the peas are tender.
- Season with salt and black pepper to taste. If the mixture becomes too thick, you can add more vegetable broth or water to reach your desired consistency.
Prepare the Collard Greens:
- In a separate large pot or skillet, heat the olive oil over medium heat. Add the sliced onion and garlic, and sauté until softened, about 5 minutes.
- Stir in the smoked paprika and red pepper flakes. Add the chopped collard greens to the pot, along with the vegetable broth or water.
- Cover and cook the collard greens, stirring occasionally, until they are wilted and tender, about 20-30 minutes.
- Season with salt and black pepper to taste. If desired, drizzle with a splash of apple cider vinegar before serving for added brightness.
Serve:
- Ladle the black-eyed peas and collard greens into bowls, serving hot. Optionally, garnish with additional black pepper or a sprinkle of red pepper flakes for extra heat.
- Enjoy your vegan black-eyed peas and collard greens as a standalone meal or alongside your favorite Southern sides, such as cornbread, rice, or mashed potatoes.
Frequently Ask Question-
Are collard greens and black-eyed peas good for you?
Yes, collard greens and black-eyed peas are highly nutritious. Collard greens are rich in vitamins A, C, and K, as well as calcium and fiber. Black-eyed peas are a good source of protein, fiber, and folate, making them beneficial for heart health and digestion.
What to serve with black-eyed peas and greens?
Black-eyed peas and greens pair well with cornbread, rice, or quinoa for a complete meal. Additionally, serve with sliced tomatoes, hot sauce, or pickled onions for added flavor. For a Southern-inspired feast, consider adding mashed sweet potatoes or vegan macaroni and cheese as delicious side dishes.
Does boiling collard greens destroy nutrients?
Boiling collard greens can cause some nutrient loss, particularly water-soluble vitamins like vitamin C. However, steaming or sautéing collard greens may help retain more nutrients. To minimize nutrient loss, cook collard greens until tender but still vibrant in color, and consider using the cooking liquid in dishes.
What protein goes with black-eyed peas?
Black-eyed peas pair well with a variety of protein sources to create a balanced meal. Consider serving them with grilled tofu, tempeh, or seitan for a plant-based protein option. Alternatively, you can enjoy them alongside grilled or baked chicken, fish, or lean beef for added protein.
Ingredients
For the Black-Eyed Peas:
- 2 cups dried black-eyed peas, soaked overnight and drained
- 1 onion diced
- 3 cloves garlic, minced
- 2 ribs celery, diced
- 1 bell pepper, diced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper (adjust to taste)
- 4 cups vegetable broth
- Salt and black pepper to taste
For the Collard Greens:
- 2 bunches collard greens, stems removed and leaves chopped
- 1 onion thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon red pepper flakes
- ½ cup vegetable broth or water
- Salt and black pepper to taste
- Apple cider vinegar (optional, for serving)
Instructions
Prepare the Black-Eyed Peas:
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, garlic, celery, and bell pepper. Sauté until the vegetables are softened, about 5 minutes.
- Stir in the smoked paprika, dried thyme, dried oregano, and cayenne pepper. Cook for another minute until fragrant.
- Add the soaked black-eyed peas to the pot and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 45 minutes to 1 hour, or until the peas are tender.
- Season with salt and black pepper to taste. If the mixture becomes too thick, you can add more vegetable broth or water to reach your desired consistency.
Prepare the Collard Greens:
- In a separate large pot or skillet, heat the olive oil over medium heat. Add the sliced onion and garlic, and sauté until softened, about 5 minutes.
- Stir in the smoked paprika and red pepper flakes. Add the chopped collard greens to the pot, along with the vegetable broth or water.
- Cover and cook the collard greens, stirring occasionally, until they are wilted and tender, about 20-30 minutes.
- Season with salt and black pepper to taste. If desired, drizzle with a splash of apple cider vinegar before serving for added brightness.
Serve:
- Ladle the black-eyed peas and collard greens into bowls, serving hot. Optionally, garnish with additional black pepper or a sprinkle of red pepper flakes for extra heat.
- Enjoy your vegan black-eyed peas and collard greens as a standalone meal or alongside your favorite Southern sides, such as cornbread, rice, or mashed potatoes.
Video
Nutrients
| Calories: 136kcal |
| Carbohydrates: 21g |
| Protein: 7g |
| Fat: 3g |
| Saturated Fat: 0.5g |
| Polyunsaturated Fat: 1g |
| Monounsaturated Fat: 2g |
| Sodium: 110mg |
| Potassium: 395mg |
| Fiber: 7g |
| Sugar: 5g |
| Vitamin A: 2158IU |
| Vitamin C: 19mg |
| Calcium: 118mg , Iron: 2mg |
Conclusion:
With its robust flavors and hearty ingredients, vegan black-eyed peas and collard greens offer a taste of Southern comfort that’s both nourishing and satisfying. Whether you’re seeking a cozy weeknight dinner or planning a festive gathering with friends and family, this timeless dish is sure to leave a lasting impression. Embrace the tradition of Southern cooking while celebrating the vibrant flavors of plant-based cuisine with this soulful recipe.