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You are here: Home / Recipes / Main Dish / Beans/Lentils/Pulses / BBQ Black Eyed Pea Collard Rolls

BBQ Black Eyed Pea Collard Rolls

By Traci · Jump to Recipe ·
This post may contain affiliate links. Please read my affiliate policy.

Black Eyed Pea Collard Rolls are hearty, healthy, tangy and so satisfying! Bring on the BBQ, y’all! This recipe is vegetarian, vegan and easily gluten free. 

Overhead shot of BBQ Black Eyed Pea Collard Rolls being slathered with BBQ sauce.

BBQ Cravings

I was craving BBQ. Walking the streets of Fredericksburg, Texas over the holidays put me just about over the top due to the wafting aroma of that sweet and smoky food. So I waited until I got home from holiday travels to whip up some BBQ I could sink my teeth into. Besides, this recipe needed a photography update, so the timing couldn’t have been better.

I love BBQ.  I was raised on it.

BBQ is king in Texas and is on every corner.  But my pulled pork days are a thing of the past. Do I miss it?  Yes and no.

Overhead shot of ingredients for BBQ Black Eyed Pea Collard Rolls

My past food history is chocked full of family BBQs. But I’ve learned new ways to enjoy it; vegetarian-style, that is. So it’s an easy choice when I go back to Texas and head to the nearest BBQ joint with family. The limited veggie choices always win me over, so I go with a baked potato, slaw and corn on the cob.

That’s not to say that I don’t take that tangy BBQ sauce and pour it on my baked potato!

There’s always some cornbread too.

Three images in a series of cooking ingredients in a pan for the filling of BBQ Black Eyed Pea Collard Rolls.

Black eyed peas offer a mouthwatering opportunity to enjoy BBQ.  Pair that tangy sauce with black eyed peas and collard greens? Why, you’ve got a recipe worthy of being called Southern! Don’t want to get all fussy with rolling? Try my Black Eyed Peas with Smoky Collards and Cheesy Grits (vegan or vegetarian).

The BBQ sauce in this recipe is my Smoky Bourbon BBQ Sauce recipe, but in a pinch, grab your favorite prepared sauce. Just be sure to check the ingredients. The sauce is quite tangy and the spiciness can be toned up or down.  I like mine toned WAY up!

Overhead shot of four images, rolling BBQ Black Eyed Pea Collard Rolls.

If you’re new to collards or haven’t tried them in a while, I hope you’ll give them a go. They’re in season almost year-round but I find them tastiest after a bit of frost in the fall and winter.

Collards are a sturdy green like kale and chard.  They’re a powerhouse of nutrition and are quite easy to work with. With a bit of seasoning and cook time, their bitterness is toned down. They’re a delicious addition to your table.

 BBQ Black Eyed Pea Collard Rolls cut open on a plate with a fork.

And even though this is plant-based, if you love traditional BBQ, you won’t be disappointed.  These little tender rolls pair well with Texas Potato Salad, or baked potato, and Broccoli Slaw or cabbage slaw.

More Black Eyed Pea Recipes to Love

  • Black Eyed Pea Sweet Potato Cornbread Pot Pie
  • Slow Cooked Black Eyed Peas
  • Citrusy Roasted Beet Goat Cheese Salad (with Black Eyed Peas) – from Foolproof Living
  • Harissa Stewed Black-Eyed Peas with Okra and Collard Greens
  • Black Eyed Peas with Smoky Collards and Cheesy Grits
Tangy, hearty and pure comfort food! BBQ Black Eyed Pea Collard Rolls | Vegan, Vegetarian, Recipe
Print Recipe

BBQ Black Eyed Pea Collard Rolls Recipe

Prep Time:45 minutes
Cook Time:25 minutes
Total Time:1 hour 10 minutes
Servings:8 -9 Rolls
Calories:71kcal
Author:Traci York | Vanilla And Bean
Black Eyed Pea Collard Rolls are hearty, healthy, tangy and plant-based! Bring on the BBQ y'all! Vegan + GF

Ingredients

For the Rolls:

  • 2 Bunches of Collards enough for 9 Whole Large Leaves, and 3 C Chopped Collards (about 1.2lbs / 616g total)
  • 1 tsp Coconut Oil
  • 1 1/2 C (430g) Slow Cooked Black Eyed Peas drained*
  • 2 C (150g) Crimini Mushrooms, stemmed and chopped in small dice
  • 3 dashes of Tabasco, or to taste
  • 1/8 tsp Salt
  • 1/8 tsp Pepper

For the BBQ Sauce:

  • 1 Recipe of: Smoky Bourbon Homemade BBQ Sauce

Instructions

For the Filling:

  • Fill a large stockpot 2/3 full of water and bring to a boil. Rinse the collards well and chop off the stem at the base of all the collards. Choose the most intact 9 leaves available for the rolls, set aside. Chop enough of the remaining collards for 3 C packed to be used in the filling. Rinse these in a colander with plenty of water as collards tend to be a bit dirty. Set aside. Place the 9 whole collard leaves in the boiling water and boil for about 6 minutes. If you have a few whole leaves left, you can boil those too, using them to line the casserole dish. Carefully drain the whole leaves in a colander and rinse with cold water. Place a few kitchen towels or paper towels on the counter. Place each leaf, flat, on the towel. Be careful here as the leaves are tender and tear easily.
  • In a large sauté pan, melt down 1 Tbs of coconut oil. Cook the mushrooms on medium heat until softened and fragrant, stirring only occassionally for about 5 minutes, then add the chopped collards. Cook until just wilted. Turn the heat down to low and add the black eyed peas to the pan and stir to combine ingredients. Add 1/4 C (86g) of the BBQ sauce to the collard mixture. Now is a good time to adjust seasoning to taste. Include Tabasco and salt and pepper.

To Assemble the Rolls:

  • Preheat oven to 350F. Use pan spray (coconut oil) to coat the bottom and sides of a medium casserole dish. Line the casserole with any extra leaves. Take one collard leaf and place it flat on your work surface. Test the collard to see if the stem will easily bend, as if you're rolling up the collard. If not, gently slice the stem out of slice it so it's thinner. Take about 4 1/2 Tbs of the collard/mushroom/pea mixture and place it towards the base of the collard leaf. Very carefully, begin to roll up the collard leaf, folding the sides over the mixture while continuing to roll (think burrito). If the collard tears a bit, just keep folding and rolling. It will come together. Place the roll into the prepared casserole dish.
  • Repeat this process until all of the leaves and filling is used up. Cover the casserole dish with foil and bake for 25 minutes, or until the inside of each roll is heated throughly (use a fork to heat-test a roll). If they bake too long, the leaves will begin to lose their vibrant green color.
  • Meanwhile, warm the remaining BBQ sauce in a pan on low for 5 minutes. Drizzle 1/2 of the remaining sauce on rolls and use the final 1/2 for anyone who wants extra!

Notes

I have difficulty finding suitable canned black eyed peas, so I usually cook my own. I've found Eden to be a good sub when I can find them. 
Adapted from Veganomicon.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Serving: 1roll | Calories: 71kcal | Carbohydrates: 12g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 63mg | Potassium: 336mg | Fiber: 5g | Sugar: 2g | Vitamin A: 3871IU | Vitamin C: 28mg | Calcium: 190mg | Iron: 1mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!

Tangy, hearty and pure comfort food! BBQ Black Eyed Pea Collard Rolls | Vegan, Vegetarian, Recipe9

Tangy, hearty and pure comfort food! BBQ Black Eyed Pea Collard Rolls | Vegan, Gluten Free, Vegetarian, Recipe

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  1. Avatar for LibbyLibby

    January 2, 2023 at 3:27 pm

    5 stars
    These are great. I really liked working with the collards–I think they were easier and tastier than cabbage rolls. I made 12 rolls and didn’t have any collards left to put in the filling but that is OK. The mushrooms added a lot to the stuffing. I had made the beans and BBQ sauce yesterday so it was very easy to throw this together today. Thanks for a great idea for a New Year’s meal.

    Reply
    • Avatar for TraciTraci

      January 4, 2023 at 4:58 pm

      Hii Libby! Thank you for your note and rating! Hooray for a tasty New Year’s meal!

      Reply
  2. Avatar for Jane buntingJane bunting

    September 3, 2021 at 2:25 pm

    5 stars
    I love this recipe! Simple.. although I didn’t read that I needed to add the b-cue sauce into the filling and had to shut it all down to make the sauce. I didn’t use bourbon, did use coconut sugar and added sriracha instead of Tabasco because that’s what I had. Left the adobo out altogether (didn’t have that either)
    So very delicious. This is a flexible recipe. I only bought one batch of collards so I used some frozen kale that I keep handy. Everything worked well

    Reply
    • Avatar for TraciTraci

      September 6, 2021 at 6:14 pm

      Hi Jane! Thank you for coming back, leaving a note and sharing your tips! So happy to hear it was a winner!

      Reply
  3. Avatar for BarbBarb

    August 6, 2021 at 6:19 pm

    5 stars
    OMG!! This was beyond delicious. Stuck to the recipe but just added garlic to the mushrooms. Did not have time to make my own BBQ sauce so just added some chipotle peppers to Baby Rays sauce. Served it with cornbread. The carnivore loved it as well. Will be making this one again. Thank!!!

    Reply
  4. Avatar for DeekshaDeeksha

    September 6, 2020 at 4:44 am

    5 stars
    This looks so healthy and tasty. Thank you so much for the recipe.

    Reply
  5. Avatar for Margaret AultMargaret Ault

    May 7, 2020 at 5:34 pm

    These were so yummy! Made exactly as written and will make many more times!! Hubby and I both loved!

    Reply
  6. Avatar for clara D.clara D.

    June 24, 2018 at 4:54 pm

    Holy smoke, these look good. Okay to use your own black eyed peas in this recipe?

    Reply
    • Avatar for TraciTraci

      June 24, 2018 at 5:04 pm

      Hey Clara! I’m not sure I understand your question. The black eyed peas I have linked are already seasoned and have peppers and onions in them. So if you cook your own recipe, season them how you like them and add a some onion and bell pepper. I hope this helps and you enjoy these saucy rolls!

      Reply
  7. Avatar for TracyTracy

    April 16, 2017 at 5:25 pm

    5 stars
    I made these tonight for dinner and they are delicious. Even my meat-eater fiance ate two. Thanks for sharing this recipe. Another one to add to my list.

    Reply
    • Avatar for TraciTraci

      April 17, 2017 at 12:18 pm

      Hi Tracy! Thank you for your note and hooray for your meat-eater fiance for giving this a try! Yay YOU!

      Reply
  8. Avatar for ShanaShana

    January 15, 2017 at 12:43 pm

    Hi Traci. I’m wondering if I could make the filling and store it in the fridge and then each day microwave to create 1-2 rolls to eat? I’m just cooking for me so I wouldn’t eat a whole casserole dish in one meal. Or if I follow the directions will it reheat in the microwave that way?

    Reply
    • Avatar for TraciTraci

      January 15, 2017 at 3:21 pm

      Hi Shana! The filling can be stored in the refrigerator for up to three days. It can also be frozen. For reheating, I would recommend heating (reheating) in the oven or toaster oven. I’ve not microwaved this recipe, so it’s hard to say how doing so would affect the collards (color, texture, taste). You could give it a try and see what you think! Please share your results with us. :D

      Reply
  9. Avatar for NeethaNeetha

    January 12, 2017 at 12:39 pm

    These rolls looks so delicious !

    Reply
  10. Avatar for SarahSarah

    January 11, 2017 at 3:54 pm

    These have me drooling like a fool! I love BBQ and black eyed peas and collard greens and pretty much everything about this recipe, lol!

    I always wanted to visit Fredericksburg when we lived in College Station but we never got around to it. Seems like such a romantic place. Hopefully one day!

    Reply
  11. Avatar for Amaryllis @ The Tasty OtherAmaryllis @ The Tasty Other

    January 11, 2017 at 2:04 pm

    Thanks so much for sharing this, Traci. Growing up in Greece and living in London, I’ve never had collard greens (and glancing at your smoky bourbon bbq sauce, I probably never had a proper bbq sauce either) but I so very much want to- I mean, look at these colours and this filling. Any idea where I can find them or what to substitute them with?

    Reply
    • Avatar for TraciTraci

      January 11, 2017 at 2:47 pm

      Hello Amaryllis from London! Thank you for your note. I hope you can find them… try asking your produce department or a farmer at a farmers market. I’ve not tried it, but if you can find Rainbow or Swiss Chard, that could be a good substitute. Only, I wouldn’t blanch the chard as long. It’s a bit more tender than collards. So perhaps try blanching chard for 30 seconds, then pat dry and use in the recipe. I hope this helps and you finally try some good vegetarian BBQ! ;)

      Reply
  12. Avatar for Denisse | Le Petit EatsDenisse | Le Petit Eats

    January 11, 2017 at 10:00 am

    These sound amazing! I’ve only made collard green rolls one way, stuffing them with a wild rice pilaf and butternut squash. Good, but this recipe is such a great reminder of all the creative possibilities there are for collard green rolls- pinning this to try soon!

    Reply
    • Avatar for TraciTraci

      January 11, 2017 at 10:49 am

      Oh my Denisse! The pilaf and butternut sounds amazing! No doubt, collards are so versatile and a delicious hearty in season winter green! I hope you enjoy the recipe!

      Reply
  13. Avatar for AyaAya

    January 10, 2017 at 11:23 am

    I actually made my own hoppin john from scratch this New Years and it was sooo good. It made a huge batch so I repurposed some of the leftovers into lasagna filling. Still good!
    Now I can’t wait to try these! I love cabbage rolls, and these seem like a good ‘ol american tasty take!

    Reply
    • Avatar for TraciTraci

      January 10, 2017 at 12:08 pm

      Oooh, I love hoppin john too and what a great time to enjoy it. Repurposing makes weeknight meals a snap! Hoppin john would be delicious in these little rolls. I hope you enjoy it Aya!

      Reply
  14. Avatar for GenaGena

    January 8, 2017 at 3:21 pm

    I just love collard rolls, Traci, and this is such a cool way to prepare them — a lighter approach to the idea of BBQ. Great recipe for a new year, and speaking of that, I wish you so much happiness and goodness in 2017 :)

    Reply
    • Avatar for TraciTraci

      January 10, 2017 at 10:50 am

      Me too Gena… they seem to be way under appreciated too. Thank you for your kind words.. wishing you too all the best, peace and happiness to you too! (SO looking forward to your book this year!).

      Reply
  15. Avatar for Geraldine | Green Valley KitchenGeraldine | Green Valley Kitchen

    January 8, 2017 at 2:22 pm

    I’ve never cooked with collared greens before, Traci, and this recipe looks like a great place to start. I love how they are a neat little package just ready to dig into. It’s funny how regional flavors and ingredients can be – I never had BBQ growing up in the Northeast. Just shows what a wonderful and diverse country this is and will continue to be! Looking forward to trying these – pinning too! Hope you had a wonderful holiday and can’t wait to see all the goodness you cook up this year! xo

    Reply
    • Avatar for TraciTraci

      January 10, 2017 at 10:49 am

      Oh I hope you’ll give em’ a go, Geraldine. Give those smoky collards a try… they’re quick and easy and a tasty intro to collards. Never had BBQ?! Oh my!! Indeed, the diversity of food.. I love trying new things too. I’d never had Thai or Indian food growing up…. and HOW?!?! Now I loooove it so much! I hope you had a good holiday too, Geraldine! And I can’t wait to see more from GVK this year! xo

      Reply
  16. Avatar for Tessa | Salted PlainsTessa | Salted Plains

    January 6, 2017 at 4:13 pm

    I love everything about these collard rolls…so much flavor, and definitely no need to miss the BBQ meat! The updated photos are beauties too. Fredericksburg is such a great town – is that where you are from? We spent a few days there a couple years ago. Glad you got some time in warmer temps! :) xoxo

    Reply
    • Avatar for TraciTraci

      January 8, 2017 at 6:26 am

      Oh my, Tessa! It was hot for three days, then freezing for the last two… crazy Texas climate! I’m actually from a little town (not so little anymore!) in North Texas called Flower Mound (a Dallas/Fort Worth suburb). Fredericksburg is about 5 hours south.. we took a road trip from Flower Mound and oh my! Toto, we’re not in Kansas anymore! hehe ;)

      Reply
  17. Avatar for Kelly@Inspired Edibles[email protected] Edibles

    January 6, 2017 at 4:01 pm

    You mean black eyed pea collard rolls aren’t big in Texas? ;-) – gorgeous Traci! and how great that you’ve found a way to incorporate the smoky barbecue flavors from home into this nutritious dish; I would absolutely love it! (your filling is mouthwatering as are your captures). Wonderful too that you made it back to spend time with family and friends ~ a cherished visit and well deserved break I’m sure ♥

    Reply
    • Avatar for TraciTraci

      January 8, 2017 at 6:39 am

      Hahaaa!! I searched high and low at the BBQ pits and not one offered them! ;

      Reply
  18. Avatar for annie@ciaochowbambina[email protected]

    January 6, 2017 at 11:02 am

    I’m already full…from eating with my eyes! Your photos make me want to run right out and gather everything I need for this tasty morsel! Wishing you a New Year filled with happiness and continued success, my friend! xo

    Reply
  19. Avatar for Liz @ pumpkin & peanut butterLiz @ pumpkin & peanut butter

    January 5, 2017 at 5:34 pm

    Traci, these are gorgeous! Living in the south, I often find it hard to enjoy vegetarian BBQ options at local restaurants too. Now I can just make these at home!! Thank for the recipe :)

    Reply
  20. Avatar for Sarah | Well and FullSarah | Well and Full

    January 5, 2017 at 3:09 pm

    Oooh these just look delicious, Traci!! Gorgeous photos, too ;)

    Reply
  21. Avatar for Cheyanne @ No Spoon NecessaryCheyanne @ No Spoon Necessary

    January 5, 2017 at 11:07 am

    Happy New Year, Traci!! I’m glad to hear you had a nice holiday! AND you spent some of in in Texas! Wahoo! I LOVE me some BBQ too, but often I can’t eat too much of it because it’s very filling (and heavy). BUT, these rolls?! OMG, I could eat a million! Love love LOOOVE! So unique and healthy to boot! Can’t wait to give these a try! Cheers, dear friend! <3

    Reply
  22. Avatar for LanaLana

    January 5, 2017 at 6:03 am

    Now I wanna know why we didn’t make these in Fredricksburg? Wow! My mouth is watering. The old adage that you first eat with your eyes make these little bundles tantalizing. Guess I’m going to have to give collards another try. You’ve won me over, Trace.

    Reply
    • Avatar for TraciTraci

      January 5, 2017 at 7:22 am

      Right? It is quite tangy and hearty! Give collards another try, Ma…. DO IT!!! xo

      Reply
  23. Avatar for debdeb

    January 5, 2017 at 5:15 am

    Traci, this looks so good, and the little plate looks just terrific here!

    Reply
    • Avatar for TraciTraci

      January 5, 2017 at 7:21 am

      All your pottery looks soooo pretty in lights, Deb!! xo

      Reply
  24. Avatar for Liz @ Floating KitchenLiz @ Floating Kitchen

    January 5, 2017 at 5:01 am

    You make cabbage look dang sexy, Traci! Love these new photos. These rolls look perfectly filling and like they would definitely satisfy a BBQ craving! Hope you’re enjoying the start of the New Year! XOXO!

    Reply
    • Avatar for TraciTraci

      January 5, 2017 at 7:20 am

      Hehe… Thank you, Liz! Happy New Year! xo

      Reply
  25. Avatar for Mary Ann | The Beach House KitchenMary Ann | The Beach House Kitchen

    January 5, 2017 at 4:45 am

    Wow Traci, these look amazing. I had my first taste of collards and black eyed peas when I was down in Charleston visiting Sean. I love both! What a wonderful healthy recipe for the new year too. I’m trying to incorporate lots more veggies into my diet in 2017, so I can’t wait to give these a try! Thanks for sharing and looking forward to all V&B has to offer in 2017!

    Reply
    • Avatar for TraciTraci

      January 5, 2017 at 7:13 am

      Oooh I’d love to know how those BEP and collards were prepared. I adore them together! Yay YOU for veggie goals. Happy New Year, Mary Ann! xo

      Reply
  26. Avatar for AnnieAnnie

    July 15, 2014 at 1:56 pm

    5 stars
    this is an enticing variation on stuffed cabbage, as I see it, that is in so many cuisines around the world. Brilliant! Am bookmarking. I can also see maybe adding some chewy, short grained brown rice to give it a kind of barbecue/ gluten free burrito thing. Thanks for posting.

    Reply
    • Avatar for TraciTraci

      July 15, 2014 at 3:29 pm

      Hi Annie! I love your variation idea! Indeed, adding a nice grain would just take this over the top! I hope you enjoy the recipe!

      Reply
  27. Avatar for Amber BaldwinAmber Baldwin

    April 12, 2014 at 6:05 am

    Holy smokes this looks amazing. I’ve never seen anything like it and the beautiful colors coming from this dish makes it even more appealing. Can’t wait to try. Yum!

    Reply
    • Avatar for TraciTraci

      April 12, 2014 at 7:39 pm

      Thanks Amber! The rolls are quite tangy and so satisfying! I think you’ll like the recipe!

      Reply

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Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.

CookieTypeDurationDescription
_ga02 yearsThis cookie is installed by Google Analytics. The cookie is used to calculate visitor, session, camapign data and keep track of site usage for the site's analytics report. The cookies store information anonymously and assigns a randoly generated number to identify unique visitors.
_gid01 dayThis cookie is installed by Google Analytics. The cookie is used to store information of how visitors use a website and helps in creating an analytics report of how the wbsite is doing. The data collected including the number visitors, the source where they have come from, and the pages viisted in an anonymous form.
ad-id16 monthsProvided by amazon-adsystem.com for tracking user actions on other websites to provide targeted content
GPS030 minutesThis cookie is set by Youtube and registers a unique ID for tracking users based on their geographical location
Performance

Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.

CookieTypeDurationDescription
_gat01 minuteThis cookies is installed by Google Universal Analytics to throttle the request rate to limit the colllection of data on high traffic sites.
YSC1This cookies is set by Youtube and is used to track the views of embedded videos.
YTCpersistent10 minutesThis cookie is set by Youtube to manage the embed and viewing of videos