Black Eyed Pea Collard Rolls are hearty, healthy, tangy and plant-based! Bring on the BBQ, y’all! Vegan + GF *Note: The photography and a few notes in this recipe has been updated.
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.
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.
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 Smokey 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!
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. For more about collard’s super hero power, check out World’s Healthiest Foods.
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.
How were your holidays? Did you cook up some black eyed peas for new years luck?
BBQ Black Eyed Pea Collard Rolls
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!
Recipe 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.
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.
Hi Tracy! Thank you for your note and hooray for your meat-eater fiance for giving this a try! Yay YOU!
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?
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
These rolls looks so delicious !
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!
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?
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! ;)
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!
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!
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!
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!
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 :)
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!).
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
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
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
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 ;)
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 ♥
Hahaaa!! I searched high and low at the BBQ pits and not one offered them! ;
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
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 :)
Oooh these just look delicious, Traci!! Gorgeous photos, too ;)
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
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.
Right? It is quite tangy and hearty! Give collards another try, Ma…. DO IT!!! xo
Traci, this looks so good, and the little plate looks just terrific here!
All your pottery looks soooo pretty in lights, Deb!! xo
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!
Hehe… Thank you, Liz! Happy New Year! xo
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!
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
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.
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!
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!
Thanks Amber! The rolls are quite tangy and so satisfying! I think you’ll like the recipe!