All you need is 6 simple ingredients to make this black-eyed peas vegan recipe. No sauteeing involved and no waiting around 10 minutes for the instant pot to naturally release.
Black-eyed peas are known to be eaten around New Year's. But why not also enjoy them throughout the year? They are cheap, nutritious and easy to make.
Black-eyed peas are a good source of fiber. Dry black-eyed peas have virtually no fat, cholesterol or sodium! They provide potassium, iron and calcium. Black-eyed peas are a good source of protein as well.
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How do you cook black eyed peas meatless?
Cooking black-eyed peas meatless has to start with a flavorful broth and not water. Cooking with meat adds a lot of flavor. To replace the meat and keep the flavor broth with seasonings like onion, bay leaves, garlic and thyme are exactly what's needed.
Ingredients
Vegan black-eyed peas can be made with 6 simple ingredients. I like to call this a "chop, dump and cook" recipe.
- black-eyed peas, dried
- onion
- vegetable broth
- bay leaves, fresh or dried
- garlic
- thyme, fresh or dried
See recipe card for quantities.
How do you make vegan black eyed peas in instant pot?
One of the best things about this recipe that makes it easier is you can skip sauteeing anything in the instant pot. Don't worry --you won't miss anything in flavor by skipping this step.
As a mom, I understand first-hand how precious time is. It might seem like a small thing, but even shaving off a few minutes to get a quick, healthy meal together makes a difference. So believe me when I say you won't miss a beat by not sauteing anything before cooking these black-eyed peas.
Chop onion and garlic (if you are using fresh garlic) then add the peas, thyme and bay leaves.
Next, pour in the broth and give it a good stir. That's it! Put the lid on and set the time to cook. See below for full instructions.
What to serve with vegan black eyed peas?
To make this a complete meal you'll want to add more healthy carbohydrates and vegetables. Add rice and a vegetable like green beans, cabbage or collards and you've got a healthy meal! A side of cornbread or a potato (white or sweet) would work as well.
Healthy carbs:
- Brown rice
- Yellow rice or white rice is ok in moderation
- Roasted white or sweet potatoes
- Eat the skin of the white potatoes! It's where the fiber is.
- Cornbread
- I've got a yummy hoecake recipe!
Vegetables
- Green beans
- Cabbage
- Try this slow-cooker cabbage!
- Mustard or turnip greens if you are looking for a vegetable that doesn't take as long as collards
- Steamed kale
- Steamed broccoli
- Sauteed or roasted zucchini
Running short on time? You can just add bagged mixed salad and call it a day.
Storage
Good for 3-4 days in the fridge. Visit Leftovers and Food Safety for more information.
For best quality freeze for up to 3 months.
How to freeze black-eyed peas?
Let the black-eyed peas cool to room temperature. Take out quart or gallon freezer safe bags. Label them with the date and name.
Take out a 1 cup measuring cup and add the peas to the bags. Don't drain the liquid from the peas. It's best to keep it all together.
Lay the bag(s) flat on a small sheet pan in the freezer. This helps the bag to freeze perfectly flat. Alternatively, if you have room in your freezer and can just lay it in there without a sheet pan.
Once the peas are frozen you can remove the sheet pan and store the peas in the freezer.
Mom tip
This recipe was made with moms in mind. Use the quick release method instead of having to do natural release where you wait another 10-15 minutes. Speaking from experience, I'd rather not have to keep an eye on the instant pot for it to reach 15 minutes after it beeps.
That can be hectic when you are already trying to juggle other things! It's easier to just do quick release once it beeps the first time.
Vegan Black-Eyed Peas Instant Pot
Equipment
Ingredients
- 1 lb black-eyed peas dry
- 1 whole onion small, diced
- 5 cup vegetable broth
- 2 fresh bay leaves
- 1 tablespoon garlic minced
- ½ teaspoon thyme fresh
Instructions
- Rinse fresh bay leaves and fresh thyme. Set aside on a paper towel. Rinse the peas and remove any stones. Chop the onion.
- Add all ingredients to instant pot. Give it a stir. Place lid on instant pot and turn valve to "sealing". Cook on high pressure for 20 minutes.
- After it beeps, use a pot holder or long utensil to turn the valve to "VENTING" using the quick release method. Be very careful not to have your hand over the valve because it will release steam and burn your hand.
- Taste before adding any salt. Enjoy!
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