Simple, a little spicy with over the top texture and flavor! Like my Harissa Stewed Black Eyed Peas and Greens, this healthy vegetarian black eyed peas recipe is a one pot meal! This recipe is also vegan and gluten free.
A Hearty Pantry Staple and Not Just for New Years
A pantry staple, not just for New Years, black eyed peas are an economical, nutritions and delicious ingredient for year round enjoyment. Full of flavor and with a lovely texture, this ingredient is always in my pantry.
The greens in this recipe are collard greens! Collard greens pair perfectly with black eyed peas. I’ve listed several recipes just before the recipe card that also share this mouthwatering combination! Collard greens are tender, flavorful and full of good for you nutrients. If collard greens are new territory, I encourage you to give em’ a try! You may just be surprised!
For this vegetarian black eyed pea recipe, you’ll never miss the meat typically added in southern black eyed pea recipes. Cajun spices, veggies, garlic and fire roasted tomatoes are the main flavor builders in this hearty stew. For a little more spice and flavor boost, sprinkle in a bit more cajun spice and/or add a few glugs of Tabasco to turn up the heat!
Ingredients for this Healthy Black Eyed Pea Recipe
Simple ingredients create the most mouthwatering vegetarian black eyed pea recipe. Take the spicy up with just a bit more cajun seasoning if desired, it’s perfectly hearty and warming for the coldest of days. Here’s what you’ll need:
- Black Eyed Peas – dry or precooked
- Garlic
- Onion
- Celery
- Green Bell Pepper
- Tomato Paste
- Cajun Seasoning
- Fire Roasted Tomatoes
- Collard Greens
- Okra – fresh or frozen
- Parsley
- Lemon
RELATED: Love Black Eyed Peas? Try my easy and flavor packed Slow Cooked Black Eyed Peas recipe!
How to Make Cajun Stewed Vegetarian Black Eyed Peas
This recipe comes together in about an hour using dried black eyed peas. However, there’s a time saving shortcut if needed. Here’s how to make this veggie black eyed pea recipe (see recipe card for details):
- First, in a large stock pot or Dutch oven, heat oil to shimmering. Add the onion, celery, and bell pepper and cook until softened.
- Second, add the garlic, tomato paste, and cajun seasoning stirring to coat the onions. Stir in the, dried (and soaked) black-eyed peas, and water. Bring to a boil, then simmer. Place a lid on the pot and cook for about 40 minutes or until peas are just tender.
- Next, stir in the tomatoes, collard greens, and okra (fresh or frozen). Cook, lid on, on low for about 15-20 minutes or until okra and collards are tender.
- Last, add a squeeze of lemon and garnish with parsley.
TIME SAVING TIP: If using precooked black eyed peas instead of dry, add them just before stirring in the tomatoes, collards and okra. This will save about 40 minutes cook time on the recipe!
A Few Recipe Tips
- Share this vegetarian black eyed pea recipe with cornbread! Try my Jalapeño Cheddar Cornbread or Gluten Free Cornbread recipe.
- Use soaked overnight, dried black-eyed peas or canned black-eyed peas (look for vegetarian) or pre-cooked Slow Cooked Black Eyed Peas in this recipe. If using dried, be sure to give them a soak overnight – although soaking isn’t not necessary, I’ve read it improves their digestibility and decreases phytic acid.
- For a Quicker Recipe: using precooked peas cuts the cook time in this recipe by 40 minutes! So, if you’re meal planning, keep this in mind (noted in and below recipe).
- Cajun Seasoning? I like Emeril’s Homemade Essence.
- Use fresh or frozen okra in this recipe. It has the same cook time either way.
- Freezer Friendly? Yes please! This vegetarian black eyed pea recipe freezes beautifully! Thaw in the fridge overnight and gently rewarm on the stove top.
More Healthy Black Eyed Pea Recipes to Love
- Black Eyed Pea Sweet Potato Cornbread Pot Pie
- Slow Cooked Black Eyed Peas
- Harissa Stewed Black Eyed Peas with Greens
- Black Eyed Peas with Smoky Collards and Cheesy Grits
- Black Eyed Peas BBQ Collard Rolls
Cajun Stewed Black Eyed Peas and Greens Recipe
Ingredients
- 1 C (185g) Dried Black Eyed Peas soaked overnight, *see notes if using precooked black-eyed peas or if unsoaked dry peas
- 1 1/2 Tbs Coconut Oil or Olive Oil
- 1 C (120g) Red Onion about 1 medium
- 1 C (125g) Green Bell Pepper about 1 medium
- 1/2 C (75g) Celery about 2 sticks
- 1 Tbs Garlic minced, about 2 large cloves
- 1 Tbs Cajun Seasoning spice blend, add an additional 1/2 Tbs for extra spicy
- 1 tsp Fine Sea Salt
- 2 Tbs Tomato Paste
- 3 1/2 C (785g) Water
- 1 1/2 C (411g) Fire Roasted Tomatoes one can
- 4 C (220g) Collard Greens destemmed, chopped into bite size pieces and packed, about 1 bunch
- 3 C (275g) Okra fresh or frozen, if frozen this is 1, 10 oz bag
- 1/2 Lemon juiced
- Parsley chopped for garnish
Instructions
- In a large stock pot or Dutch oven, heat oil to shimmering. Add the onion, bell pepper and celery and cook for about 7 minutes, stirring occasionally on medium-low or until softened. Add the garlic and cook for one minute, until fragrant. Stir in cajun seasoning, salt, and tomato paste, stirring to coat the veggies for one minute. Add the dried (and soaked - see note** for unsoaked) black-eyed peas, and water. Bring to a boil, then turn down to low to simmer. Place a lid on the pot and cook for about 40 minutes OR until the peas are tender. If using precooked black eyed peas, use about 2 C / 260g, drain peas, reduce water to about 1 cup, skip cooking for 40 minutes and continue on with the recipe.
- To the black eyed peas, stir in the tomatoes, collard greens (in two batches if needed), and okra. Cook, lid on, on low for about 15-20 minutes, OR until the okra and collards are tender. Stir in the salt and squeeze of lemon juice. Taste for seasoning adjustment (collards and black eyed peas can take on quite a bit of salt. I tend to add a pinch more than the 1 tsp here, but adjust to your taste). Garnish with parsley. Share with brown basmati rice or cornbread!
- Store in a lidded container for up to three days in the refrigerator, or up to three weeks in the freezer. Thaw overnight in the fridge and gently rewarm stovetop.
