Vegan Southern Style Black Eyed Peas | Plant-Based New Year’s Good Luck Recipe
I am ringing in 2020 a little early this year with this amazing vegan Southern Black Eyed Peas recipe!
It’s tradition in the South to eat black eyed peas on New Year’s for good luck. Typically, the dish is made with ham hocks and bacon. I’ve replaced the meat with Nature’s Charm jackfruit confit and it tastes INCREDIBLE!
Seriously, my non-vegan, born and raised in the South aunt tasted it and ate three bowls! She went home and immediately ordered a few cans of the jackfruit confit to make for her family on New Year’s.
My husband agrees this jackfruit confit is the tastiest meat alternative he’s ever tried. If you’re looking to reduce/eliminate your meat consumption in the new decade, I encourage you to give it a try!
You’re going to LOVE these Vegan Southern Black Eyed Peas with Jackfruit Confit! The stew is:
Made with simple, wholesome ingredients
Protein and fiber rich
Hearty and comforting
Good luck to eat on New Year’s
Plant-based and gluten-free!
To save this Vegan Southern Black Eyed Peas recipe for later, pin the photo below! If you make the dish, be sure to let me know how it turned out in the comments. Bonus points if you upload a photo to Instagram and tag us #carrotsandflowers and #naturescharm!
- 1 pound (453 grams) dried black eyed peas
- 1 large onion
- 2 stalks celery
- 3-4 cloves garlic
- 1 jalapeño
- 3 cans Nature’s Charm jackfruit confit
- 1 tbsp fresh thyme
- 2 bay leaves
- 2-3 teaspoons creole seasoning
- 1 tsp sea salt
- ½ tsp smoked paprika
- ⅛ tsp cayenne (or more to taste)
- 6-7 cups vegetarian chicken or vegetable broth
- 2 cups chopped kale
- pepper to taste
- 3 stalks green onion
- Rinse dry black-eyed pea beans and pick through and discard any foreign object. Add beans to a large pot covering with 3-4 inches of cold water. Cover and let sit for about 2-3 hours (or overnight).
- Dice the onion and celery. Mince the garlic. Deseed and mince the jalapeño. Mince the thyme.
- Put a large, heavy sauté pan over medium high heat. When the pan is hot, pour the contents of the confit cans (jackfruit and oil) into the pan. Break the jackfruit apart with a spatula. Fry until browned and crispy, about 10 minutes, scraping the bottom often and turning. Remove the jackfruit with a slotted spoon. Set aside. Drain ⅔ of the oil.
- Add the onions, celery, garlic, jalapeño, thyme and bay leaf to the pan and sauté for about 3-5 minutes, until onions are wilted and aromatic. Add the broth.
- Drain the soaked beans, rinse, and add them to the pot. Season with creole seasoning, paprika, salt, and cayenne. Mix and bring to a boil.
- Reduce heat to a simmer and cook, uncovered, for about 30 minutes.
- Add the jackfruit and kale to the beans, keep cooking for another 15 minutes or more, stirring occasionally, or until beans are tender and slightly thickened to your desire. Meanwhile, chop the green onion.
- Add a little more stock as needed if the beans become too dry or thick. The texture of the beans creamy, but not watery.
- Remove the bay leaves before serving. Taste and adjust for seasonings with black pepper, cayenne pepper, creole seasoning, paprika, and salt if desired. Ladle into serving bowls or over cooked rice. Garnish with green onion.