This Vegan Black Eyed Peas recipe is one of my favorite dishes, even though I didn’t like black eyed peas before switching to a plant-based diet. Along with cucumbers, beets and onions, they’ve joined the growing list of foods that I didn’t like before, but love now.
Black eyed peas are loaded with protein, fiber and iron. One serving (about 1 cup) has 18 grams of protein, 10 grams of fiber and 42% RDV of Iron with only 263 calories. That means this recipe is not only nutrient dense and filling, but it’s also relatively low calorie. That makes it a great weight loss recipe, too!
Black eyed peas are a staple in southern cooking. My mom’s side of the family comes from a small Missouri (pronounced Missour-a in my family) town so we know southern cookin’.
When I was a kid, mom always made black eyed peas on New Years day. It’s an old southern tradition that’s said to bring good luck throughout the year. Even though I hated black eyed peas back then, she still made me eat a spoonful…just in case.
Well, now I love them and Amelia is kind enough to make them for me on the regular. We normally eat them with a salad, but they would also pair well with another southern favorite, our Vegan Cornbread.
If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.