Vegan black eyed peas and collards with balsamic onions are hearty and cozy. Serve them for good luck on New Year's Day or any time you're looking for some comfort food.
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Black eyed peas and collard greens are a southern New Year's staple meant to ring in the new year with luck and prosperity, but usually they're seasoned with ham hocks or bacon.
This vegan version skips the animal products. Instead, we're making super easy balsamic onions to add richness and umami, no animals harmed.
I have been making these for a few years and am so happy to finally have time to write down the recipe for y'all.
If you're a big fan of black eyed peas, like I am, also make sure to try them in my vegan cowboy caviar recipe it has an amazing chipotle lime dressing that makes it so addictive!
Ingredients and substitutions
- olive oil - To sauté. You can water or broth fry, but your onions won't brown as nicely. Just cook them until translucent, if you're using water/broth.
- red onion - Onion brings SO MUCH flavor to these black eyed peas and collard greens! You can use sweet onion instead of red onion, if needed.
- garlic - Because garlic is delicious. Feel free to add more.
- salt - Helps the onion get that nice golden color.
- balsamic vinegar - You're adding this to the onions and to the greens to give a nice tang and a little bit of sweetness.
- black eyed peas - Use canned or homemade. You'll need about 1 ½ cups,
- dried spices - Garlic powder, onion powder, smoked paprika, Italian seasoning, and black pepper bring more flavor to the dish. The smoked paprika gives you that smoky flavor that you get from ham hocks/bacon.
How to make vegan black eyed peas and collards
In a large pan, heat the oil on medium-high heat. Add the onions, garlic, and salt, and cook until the onions start to turn golden, about five to seven minutes. If the pan gets too dry, add little splashes of water to prevent sticking.
Sprinkle the vinegar into the pan, and keep cooking for just a minute, until the liquid cooks away.
Add the collard greens, tomato, and all of the herbs and spices to the pan with the onions, and cook until the collards cook down and turn bright green.
Add the balsamic vinegar and black eyed peas and cook, mashing the tomatoes a little bit, until the greens are cooked to your preference. Season to taste with salt and black pepper, and serve with rice or mashed potatoes.
Helpful tips
- If the pan is getting dry when you're cooking the onions, add a little water or another splash of balsamic vinegar.
- How long you cook the collards depends on your personal preference. I like them to be tender but not too soft, but if you like them softer, just keep cooking! You may need to add splashes of water, if the pan starts to dry out.
Make-ahead and storage directions
You can make these ahead and reheat day-of. They're delicious after the flavors have a chance to meld! They keep for around three days in the fridge.
To reheat, warm them up in a pan on the stove with a splash of water or heat them in the microwave.
More vegan New Year's Day recipes
📖 Recipe
Vegan Black Eyed Peas and Collards
Ingredients
For the balsamic onions
- 1 tablespoon olive oil
- 1 medium red onion sliced
- 2 cloves garlic minced
- ¼ teaspoon salt
- 1 tablespoon balsamic vinegar
For the beans and greens
- 6 cups chopped collard greens stems removed. You can use kale or turnip greens instead, if you prefer.
- 1 large tomato diced
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- 1 tablespoon balsamic vinegar
- 15 ounce can black eyed peas drained and rinsed
- salt and black pepper to taste
Instructions
Make the balsamic onions.
- In a large pan, heat the oil on medium-high heat. Add the onions, garlic, and salt, and cook until the onions start to turn golden, about 5 to 7 minutes. If the pan gets too dry, add little splashes of water to prevent sticking.
- Sprinkle the vinegar into the pan, and keep cooking for just a minute, until the liquid cooks away.
Make the black eyed peas and collard greens.
- Add the collard greens, tomato, and all of the herbs and spices to the pan with the onions, and cook until the collards cook down and turn bright green.
- Add the balsamic vinegar and black eyed peas and cook, mashing the tomatoes a little bit, until the greens are cooked to your preference. Season to taste with salt and black pepper, and serve with rice or mashed potatoes.
Got a question? Tried this recipe? Leave a reply!