Easy Vegetarian Black-Eyed Peas Recipe – A Hearty, Healthy Side Dish (Meat-Free!)

This Vegetarian Black-Eyed Peas Recipe is my healthy, hearty twist on a Southern classic. When I was growing up, Black-Eyed Peas were a staple in my mom’s kitchen—especially on New Year’s. She always made hers with bacon, and it was one of those dishes that felt like home. A pot of peas simmering on the stove meant family, tradition, and a deliciously comforting meal.

Fast forward to today: I’m a mom myself, and our family’s eating style has shifted quite a bit. My husband is a vegetarian, so I try to keep most of our sides and everyday meals free from meat. That left me wondering… could I still make a Vegetarian Black-Eyed Peas Recipe that felt just as comforting as the ones I grew up with, but without the bacon?

This past week, I finally decided to try—and wow, I think I found our new family staple.

I made these peas meat-free by using vegetable bouillon and layering seasonings like garlic powder, adobo, and Sazón Complete (Badia Complete). The result? A flavorful, hearty dish packed with protein, fiber, and iron—perfect for my fellow anemic girls who need that extra boost. I honestly didn’t know if my kids would eat them, but not only did they clean their bowls, they came back for seconds! My husband even asked me to add this to our list of family staples.

So today, I’m sharing this healthy Vegetarian Black-Eyed Peas Recipe here on the blog—not just for you to enjoy, but also as a bookmark for myself. Next time I’m planning meals or searching for the perfect side dish, I’ll remember these nutrient-packed peas that brought everyone smiles around the table.

The Tradition of Black-Eyed Peas

For many families, Black-Eyed Peas are more than just beans, they’re tradition. In Southern culture, they’re eaten on New Year’s Day for good luck, usually served with greens (symbolizing money) and cornbread (symbolizing gold).

For me, they were also a symbol of my childhood. My mom made them often—always with bacon—so the smoky flavor is something I’ve always associated with this dish. But the beautiful thing about food is that you can take tradition, add your own spin, and make it work for the season of life you’re in.

Now, instead of bacon, my peas get their depth of flavor from sofrito, vegetable bouillon, and a well-balanced mix of spices. And you know what? They taste just as hearty and soul-warming as the version I grew up with.

Ingredients for This Vegetarian Black-Eyed Peas Recipe

Here’s my version of Black-Eyed Peas. This recipe is flexible, so feel free to adjust seasonings to your taste.

Base Ingredients :

• 3 cans of Black-Eyed Peas, drained 
• 2 tablespoons olive oil
• 3 tablespoons of sofrito (homemade or store-bought)
• 1 tablespoon bouillon paste( or 1 vegetable bouillon cube (or)
• 1 teaspoon garlic powder
• 1 teaspoon adobo seasoning
• 1 teaspoon Sazón Complete (or all-purpose Latin seasoning blend)
• ½ teaspoon smoked paprika (optional, for depth)
• Salt and pepper to taste

Optional Garnishes:

• Fresh cilantro or parsley
• A drizzle of olive oil
• A squeeze of lime for brightness

Step-by-Step Instructions

Step 1: Prep the Base

Pour all three cans of peas into a medium pot, add your water, and bring to a boil. You can totally use less than 3 cans here but my family of 6 would end up battling if I made any less.

Step 2: Add the Seasonings

Stir in the sofrito, vegetable bullion base, and seasonings. Mix well so every bean is coated with flavor.

Step 3: Simmer

Reduce the heat, cover, and let the peas simmer for 15–20 minutes, stirring occasionally. Taste and adjust seasonings as needed.

Step 4: Serve & Enjoy

Once the beans are tender and packed with flavor, remove from heat. 

How I Served Mine (Family-Style Bowls!)

This Vegetarian Black-Eyed Peas Recipe works beautifully as a side dish with chicken, fish, or greens, but can also stand alone as a main meal. When I made these, I wanted to create more of a “bowl-style” dinner. Here’s how I built it:

• Grains: I made a pot of rice (both brown and jasmine—because sometimes kids have preferences 😅). I cooked the rice with sofrito and vegetable broth for even more flavor.
• Protein: Even though the peas were the star, I also cooked up some ground turkey on the side, seasoned really well with adobo and spices. (This way, everyone had options—plant-based for my husband, turkey for me and the kids.)
• Greens: I sautéed kale, which I actually already have a recipe for here on the blog. It added that perfect pop of color and nutrients.

We built our bowls with rice at the bottom, Black-Eyed Peas on top, turkey on the side, and kale for balance. The kids loved it, and I felt so good about serving a meal that was hearty, nourishing, and filled with flavor.

Why This Recipe Works

• Very nutritious:  They’re packed with fiber, protein, and micronutrients like folate and iron [source].
• Flavorful without meat: Thanks to sofrito, bouillon, and seasoning, you don’t miss the bacon at all.
• Kid-approved: My kids literally asked for seconds. Enough said.
• Flexible: Works as a side dish, a main protein, or part of a bowl.
• Quick & Easy: Using canned peas makes this recipe weeknight-friendly.

Serving Suggestions: Side Dish or Main for This Vegetarian Black-Eyed Peas Recipe

Traditionally, Black-Eyed Peas are paired with collard greens and cornbread for a meal that’s both comforting and symbolic. But you can also:

• Serve them over rice for a filling, budget-friendly dinner.
• Add them to a grain bowl with quinoa, roasted veggies, and avocado for a modern twist.
• Use leftovers in soups or even burrito fillings.
• Keep it kid-friendly by serving with plain rice and letting little ones add toppings like cheese or sour cream.

However you serve them, they’re hearty enough to be a main dish but also pair beautifully as a side with fried chicken or baked fish.

Make-Ahead, Storage & Tips

• Make-Ahead: These taste even better the next day once the flavors settle in.
• Storage: Keep leftovers in the fridge for up to 4 days or freeze for up to 2 months.
• Reheat: Warm on the stove with a splash of broth to loosen.
• Spice It Up: Add hot sauce or red pepper flakes if you like heat.

PIN IT

This recipe turned out to be such a surprise hit in our home. It started as a way to reinvent a childhood favorite without bacon, and it ended with my kids asking for seconds and my husband putting it on our “family staples” list.

That’s why I love cooking—it’s not just about tradition, but also about creating new ones. These sofrito Black-Eyed Peas are flavorful, plant-friendly, and perfect for bringing everyone together at the table.

If you try them, I’d love to know—how does your family make Black-Eyed Peas? Do you stick with tradition or add your own twist? Drop a comment below, share this recipe with a friend, and don’t forget to pin it for later so you can make it again and again!

📌 Love this recipe? Pin it to your favorite board so you’ll have it ready for your next family dinner!”