I don’t know about you, but I especially crave Black Eyed Peas during the holiday season. And of course I wanted a dish similar to what my mama used to make, but with out all the ham hocks and such. Guess what?? Found it. Chef Joya’s Vegan Black Eyed Peas recipe might just make you want to slap yo mama (disclaimer: While this recipe is good, please don’t actually slap your mama. Our concern is not so much for her as it is for you, considering what she will do to you after receiving that slap). Trust… you will want to cook these flavorful peas far beyond the holiday season. Please keep scrolling for ingredients, instructions and more on Chef Joya.
- 4 tbsp olive oil
- 1 lb. black-eyed peas, soaked overnight
- 1 cup of vegan ham, diced
- 1 large onion, diced
- 1 red bell pepper, diced
- 1 stalk celery, diced
- 5 garlic cloves, minced
- 1 jalapeno, diced
- 2 tsp fresh thyme, minced
- 2 bay leaves
- ¼ cup brown sugar
- 2 tbsp brown sugar
- 1 tbsp vegan Worcestershire sauce
- 1-2 tbsp Creole seasoning
- ½ tsp liquid smoke
- 7-8 cups vegetable broth
- 1 can fire roasted tomatoes
Heat the olive oil in a pan.
Add onions, garlic, celery, and bell pepper to the oil. Cook for 3 minutes.
Stir in diced tomatoes, ¼ cup of brown sugar, and black eyed peas.
Add bay leaves, Creole seasoning, vegan Worcestershire sauce, thyme, and Everything seasoning. Stir well.
Add vegetable broth, and bring to a boil. Cover, reduce to simmer, and cook for 2 hours.
In a bowl, mix vegan Worcestershire sauce, brown sugar, and liquid smoke.
Pour the mixture over the diced vegan ham.
Allow vegan ham to sit, for 10 minutes.
After sitting, place the vegan ham into a skillet, and allow it to crisp.
10 minutes before the beans are done, add the vegan ham and its juice.