The true life food blog of a home cook, self-proclaimed foodie, vino obsessed, pump wearing diva; who shows her LOVE through her food.

Spicy Vegan Black Eyed Peas and Collards


Calling all you vegans and vegetarians; soul food can be veganized! As discussed previously we have had some soul food nights at our home over the years, and at times we have a vegetarian or vegan present. At first I was concerned this was going to be a problem but honestly making use of other flavors instead of meat ended up being easier then I thought. More recently a friend was planning a New Orleans Mardi Gras themed surprise party, and of course the birthday girl does not eat meat.  I decided to merge two of my soul food dishes to make a heartier dish; black eyed peas and greens.  In addition to the merger I also decided to add tomato puree which gave the dish a more stew like consistency that worked out very well. Keep in mind when trying this dish there is a few heat components but my Hubby who is not a heat lover handled it just fine but if you are worried feel free to add less and then more if needed. Sparkling wines go great with spicier food so a bit of bubbly would be a great pairing.   Please try, enjoy and Cheers!



1 lb. Black Eyed Peas- Dried
½ Red Bell Pepper- Diced
½ Green Bell Pepper- Diced
1 Celery Stalk- Diced
1 White Onion- Finely Diced
2 Jalapenos- Finely Diced
4 Garlic Cloves – Finely minced
4 cups Collard Greens- Cleaned and cut
6 cups Vegetable Broth
11 oz. can Tomato Puree
¼ tsp. Cayenne Pepper
½ tsp. Red Pepper Flakes
1 tsp. Paprika
1 tsp. Thyme- Dried
½ tsp. Pepper
½ tsp. Sea Salt
2 Bay Leaves
3 tsps. Liquid Smoke
1 tbsp. White Vinegar
2 tbsps. Louisiana Hot Sauce
2 tbsps. Olive Oil



In a large bowl, soak beans overnight covered by at least 2 inches of water. Drain and rinse beans.

In a large pot add olive oil; over medium heat sauté the red bell pepper, green pepper, onion, jalapenos, garlic, and celery for 3-5 minutes. Stir in beans, greens and cover with vegetable broth. Add the remaining ingredients; tomato puree, seasonings, bay leaves, liquid smoke, vinegar, and hot sauce. Bring to a boil, reduce heat, and simmer, stirring occasionally, until beans are tender, approximately 2-3 hours. Before serving, remove the bay leaves and discard.

Serve with corn bread, rice and/or Louisiana hot sauce.


Tags: Beans, Soul Food, Vegetarian Love

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