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Vegan Black Eyed Peas

{vegan} Black-Eyed Peas – peace. love. quinoa

Aug 10

When we decided to make Fried Green Tomatoes, we decided to make an entire
Southern Comfort Meal.
On menu: Fried Green Tomatoes, Black-Eyed Peas, Jalapeño Cornbread, and Sweet Tea


{vegan} Black-Eyed Peas

Author: peace. love. quinoa


  • 7 oz black-eyed peas
  • 2½ cups water
  • 1 tablespoon olive oil
  • 1 large onion (or 2 small onions), finely chopped
  • 1 large tomato, finely chopped
  • 2 celery stalks, finely chopped
  • 4-5 cloves garlic, minced
  • 4-5 sprigs fresh thyme, leaves removed from stem (discard stem)
  • 2 teaspoons cumin
  • 2 teaspoons cinnamon
  • 2 bay leaves
  • sea salt & pepper to taste


  1. In a large pot, bring the water to a boil. Add the black-eyed peas, cover, and reduce the heat.
  2. Sautee the onion and garlic in olive oil over medium heat for about 5 minutes then add the tomato and celery. Sautee for another 5-7 minutes.
  3. Pour the onions, garlic, celery, an tomatoes in to the black-eyed peas.
  4. Add the bay leaves, cumin, cinnamon, and fresh thyme to the mixture. Cover and simmer for about 20 minutes or until the black-eyed peas are fully cooked.
  5. Add salt & pepper to taste.
  6. Remove the bay leaves before serving.


Tagged with → black-eyed peas • comfort food • Fried green tomatoes • gluten-free • meal • paleo • recipe • soups & stew • southern • vegan • vegetarian 



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