VEGETARIAN BLACK-EYED PEAS
Southern-style black-eyed peas made without meat or saturated fat. Based on a Cajun recipe.
Provided by R A Naccari
Categories Side Dish Beans and Peas
Time 9h25m
Yield 12
Number Of Ingredients 10
Steps:
- Place peas into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.
- Heat olive oil in a Dutch oven over medium heat. Saute onion and garlic in the hot oil until tender, 5 to 7 minutes. Add black-eyed peas, 1 quart water, green onions, parsley, bay leaves, 1 1/2 tablespoons salt, and pepper; bring to a boil.
- Reduce heat and simmer until peas are tender and most, if not all, water is absorbed, 1 to 2 hours. Add more water if more cooking is needed. Taste and adjust salt and pepper if needed before serving.
Nutrition Facts : Calories 175.4 calories, Carbohydrate 24.6 g, Fat 5 g, Fiber 4.6 g, Protein 9.3 g, SaturatedFat 0.8 g, Sodium 885.9 mg, Sugar 3.2 g
SPICY VEGETARIAN BLACK-EYED PEAS
This recipe is from my local paper. It looks like a good recipe for the traditional New Year's black eyed-peas.
Provided by Velve
Categories < 4 Hours
Time 3h30m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 13
Steps:
- Either presoak beans overnight, or, boil beans for 2 minutes and then remove from heat, cover and let set for 1 hour.
- Combine garlic, onions and bell pepper in a skillet.
- Cook over low heat, with a little water to prevent from scorching.
- Cook until onion is translucent.
- Add the cooked onion mix and all remaining ingredients to the black eyed-peas and bring to a boil.
- Cover and reduce heat to low.
- Cook for 1 1/2- 2 hours, or until peas are soft.
Nutrition Facts : Calories 220.2, Fat 1, SaturatedFat 0.2, Sodium 476.5, Carbohydrate 40.8, Fiber 7.8, Sugar 7.8, Protein 14.6
VEGETARIAN BLACK-EYED PEAS & RICE
From The Black Family Reunion cookbook. While growing up, my grandmother, rhoda Weekes, was known among family and friends as the master of black-eyed peas and rice. You may think I'm exaggerating, but I can remember folks coming from throughout the tri-state area if they heard Mother was "cookin' up a pot." I'd watch her throw a bit of this and a dash of that into the kettle. It still warms my spirit to remember her creating her magical dish, while I kept her company in her big, beautiful kitchen. I'm no longer a meat-eater, so the following is my vegetarian version of Rhoda Weekes' black-eyed peas and rice.-Susan L. Taylor, Editor-in-Chief, Essence Magazine
Provided by mightyro_cooking4u
Categories Long Grain Rice
Time 55m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Combine peas and water in large saucepan or Dutch oven. Add bouillon and garlic. Bring to a boil. Reduce heat. Stir in oil, cilantro, parsely, salt If using) and pepper. Cover. Simmer 15 minutes.
- Stir in onion, scallions, thyme and tomato. Cover. Simmer 15 to 20 minutes or until peas are almost soft.
- Stir in rice. Cover. Cook until rice and peas are tender. Remove from heat. Let stand, covered, 10 minutes before serving.
Nutrition Facts : Calories 187.4, Fat 2.9, SaturatedFat 0.5, Cholesterol 0.2, Sodium 431.8, Carbohydrate 35.2, Fiber 2.5, Sugar 1.8, Protein 4.9
SOUTHERN BLACK-EYED PEAS (VEGETARIAN)
I can't remember where the original for this recipe came from; the original called for a ham hock. As with most stews, its better to refrigerate overnite before serving, but who wants to do that? To compensate for the lack of hog jowl I usually add quite a bit more thyme. Usually at least a second teaspoon towards the end of cooking the peas. Adding a jalapeño when cooking the vegetable can add some kick.
Provided by jdoerck
Categories Stew
Time 2h15m
Yield 1 Big Pot, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Rinse peas and pick over for bad or discolored peas and small stones; transfer to a medium saucepan. Cover with stock or water and bring to a boil. Reduce heat to a simmer and continue cooking for 5 minutes; set aside.
- In a large stock pot heat vegetable oil over low heat. Add the onion, diced carrot, and garlic. Cook, stirring, until tender, about 6 to 8 minutes.
- Add peas and enough stock or water to cover by 2 inches. Add pepper flakes, black pepper, thyme, and oregano. Bring to a boil; reduce heat to medium and simmer, covered, for about 1 hour. Uncover and cook for 30 to 45 minutes longer, or until peas are tender - the longer you cook them, the better they will be. Add more wateror stock as needed to keep them moist.
- Serve with olive oil, Tobasco, hot baked cornbread and a tossed salad or steamed collards.
Nutrition Facts : Calories 188, Fat 4.6, SaturatedFat 0.8, Sodium 354.9, Carbohydrate 32.4, Fiber 9, Sugar 4.2, Protein 7.9
HEARTY VEGETABLE AND BLACK-EYED PEA STEW
This vegetable stew is full of flavor, low in calories, and jam-packed with nutrients. Adapted from The Blue Zones Solution book by Dan Buettner, this is a classic Ikarian Vegetable Stew. Excellent and easy to make on a Sunday and then work through it for lunches during the entire week. It gets better and better as it sits in the fridge.
Provided by Sally Humeniuk
Time 30m
Number Of Ingredients 13
Steps:
- Warm ¼ cup oil in a large pot or Dutch oven set over medium heat. Add the onion and fennel; cook, stirring often, until soft, about 8 minutes. Add the garlic and cook until fragrant, about 20 seconds. Stir in the black-eyed peas, carrots, tomato, tomato paste, bay leaves, and salt until the tomato paste dissolves. Add enough water just to cover the vegetables. Raise the heat to medium-high and bring to a boil.
- Cover, reduce the heat to low, and simmer slowly 25 minutes.
- Stir in the kale leaves and dill. Cover again and cook until the kale is tender, 5 to 10 minutes. Crack black pepper over individual bowls of the soup and drizzle the remaining ¼ cup olive oil, one tablespoon per bowl, just before serving.
Nutrition Facts : Calories 244 kcal, Carbohydrate 11 g, Protein 2 g, Fat 22 g, SaturatedFat 3 g, Sodium 560 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
EASY BLACK EYED PEAS AND RICE (INSTANT POT/STOVE TOP!)
A heart-healthy, Southern classic side dishmade with brown rice. Get a taste of home in 20 minutes!
Provided by KeyVion Miller RDN, LD/N
Categories Side Dish
Time 25m
Number Of Ingredients 7
Steps:
- Drain and rinse black-eyed peas in a colander
Nutrition Facts : ServingSize 0.5 cup, Calories 115 kcal, Carbohydrate 23 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 1 mg, Sodium 94 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 2 g
BLACK-EYED PEAS VEGGIE JAMBALAYA
A meatless version of a Louisiana staple. It is thick so thin it with water if desired. Serve with garlic bread. You can use regular brown rice, but it takes longer.
Provided by Outta Here
Categories Peppers
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine tomatoes, broth, rice, garlic, bay leaves, basil, thyme and hot pepper sauce in a lage saucepan. Cover and bring to a boil over high heat. Lower heat to a simmer and cook until rice is done, about 15 minutes for quick cooking rice or 50 minutes for regular brown rice.
- When rice is cooked, cut green pepper into 1 inch pieces and stir into stew Stir in black eyed peas, cover and simmer for 10 to 12 minutes, stirring once.
- Remove and discard bay leaves. Sprinkle with parsley and or chives, if desired.
- Ladle into bowls and serve with garlic bread.
Nutrition Facts : Calories 133.9, Fat 1.1, SaturatedFat 0.3, Sodium 381.8, Carbohydrate 25.7, Fiber 7, Sugar 6.2, Protein 7.6
SOUTHERN VEGAN BLACK EYED PEAS RECIPE
This vegan black eyed peas recipe is based on the southern original. Check out my secret ingredient to give it a traditional meaty flavor!
Provided by Sophia DeSantis
Categories Main Course
Time 50m
Number Of Ingredients 15
Steps:
- Sauté the onion and salt in oil/broth until the onion is soft. About 5 minutes.
- Add in garlic and saute for 1-2 minutes until fragrant.
- Add the celery, red pepper, jalapeno, thyme, cayenne and liquid smoke. Sauté about 3 more minutes until the celery and pepper are just beginning to soften
- Add in the black eyes and broth. Simmer covered for 25-30 minutes until beans are soft. Uncover and cook 5 or so minutes until all the liquid has evaporated.
- Serve with rice and chard and garnish with green onions!
Nutrition Facts : Calories 452 kcal, Carbohydrate 90 g, Protein 17 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 1 mg, Sodium 686 mg, Fiber 11 g, Sugar 8 g, UnsaturatedFat 2 g, ServingSize 1 serving
VEGETARIAN BLACK-EYED PEA STEW
This sounds wonderful. I wish it were cold at night here but not right now. Maybe some of you can try this now in your area though! (source - surfing net)
Provided by jovigirl
Categories Stew
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large, heavy-duty pot over medium-high heat. Add onion, celery and garlic and sauté for 5 minutes, or until softened. Add water, carrots, sweet potato, parsnip, parsley, oregano, salt and pepper and bring to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally. Add rice and cook for 20 minutes, stirring occasionally, until rice is tender. Add black-eyed peas and cook until thoroughly heated.
- Remove from heat and let stand for 10 minutes. Serve in shallow bowls with bread, if desired.
Nutrition Facts : Calories 171.6, Fat 5.1, SaturatedFat 0.7, Sodium 640.9, Carbohydrate 27, Fiber 4.4, Sugar 2.8, Protein 5.1
VEGETARIAN BLACK-EYED PEAS
This vegetarian recipe for black-eyed peas is simply delicous. You can buy a bouquet garni or make one by tying dried herbs, such as oregano, savory, thyme, and bay leaf, in a piece of cheesecloth.
Provided by Martha Stewart
Categories Lunch Recipes
Number Of Ingredients 4
Steps:
- Soak peas overnight. Drain. Bring peas, 3 cups water, bouquet garni, salt, and pepper to a boil in a medium saucepan. Reduce heat to medium-low. Simmer until peas are tender; begin checking after 15 minutes (cooking time will vary). Discard bouquet garni.
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VEGETARIAN BLACK EYED PEAS - AMIRA'S PANTRY
From amiraspantry.com
5/5 (7)Category Main CourseCuisine Mediterranean, Middle EasternCalories 288 per serving
- In a colander wash the peas thoroughly with cold water then place in a deep bowl covering with 3-4 inches of cold water. Stir in the baking soda.Cover and let it soak for 3 hours.
- In a large pot heat the olive oil then sauté onions and garlic for 2-3 minutes until translucent and fragrant.
HEALTHY INSTANT POT BLACK EYED PEAS (VEGAN) + STOVE TOP OPTION
From cookeatlivelove.com
5/5 (1)Total Time 1 hr 3 minsCategory Dinner, Main CourseCalories 149 per serving
- Heat 1 T of canola in a large pot over medium high heat. Add the onion, bell pepper and tomatoes and sauté until softened. About 5-8 minutes. Add garlic and sauté an additional 60 seconds.
- When beans are softened, add the aminos, Cajun seasoning, smoked paprika, salt and pepper.
EASY VEGETARIAN OR VEGAN BLACK-EYED PEAS RECIPE
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4.1/5 (55)Total Time 2 hrs 10 minsCategory Dinner, Lunch, Side DishCalories 257 per serving
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VEGAN BLACK-EYED PEAS RECIPE - EATINGWELL
From eatingwell.com
5/5 (1)Total Time 45 minsCategory Healthy Chard RecipesCalories 186 per serving
- Place black-eyed peas and 1 teaspoon salt in a medium bowl. Cover with cold water by 2 inches and soak overnight.
- Drain and rinse the peas. Transfer to a medium saucepan with the remaining 1/2 teaspoon salt. Cover with 4 cups water. Bring to a boil over high heat. Reduce heat to maintain a simmer and cook until the peas are almost tender, about 15 minutes. Drain.
- Heat 1 tablespoon oil in a large skillet over medium heat. Add onion and garlic; cook, stirring occasionally, until softened, about 3 minutes. Add chard; cook, stirring occasionally, until the greens are slightly wilted, 2 to 3 minutes more. Add the peas, broth and 2 tablespoons lemon juice. Cook, stirring occasionally, until the peas are tender, about 20 minutes.
CAJUN BLACK-EYED PEAS: GLUTEN-FREE & VEGETARIAN
From daybydayinourworld.com
Reviews 21Calories 234 per servingTotal Time 1 hr 10 mins
- Holy Trinity Preparation Make sure the onion, pepper, and 2 celery sticks are finely minced. You can use a food processor, a chopper with a small size, or by hand.
- Stir in the diced vegetables, dry black-eyed peas, and seasonings. Once mixed well, add the water/broth, tomato paste, and maple syrup.
SLOW COOKED VEGETARIAN BLACK-EYED PEAS | VANILLA AND BEAN
From vanillaandbean.com
5/5 (4)Total Time 4 hrs 50 minsCategory Component, DinnerCalories 288 per serving
- Decide on cooking method (crock pot or stove top) and if you'll soak the peas or not. Soaking isn't necessary, but If soaking, soak overnight in enough water to cover the peas by about four inches (1.5cm). Rinse and drain the peas before cooking. Soaking reduces the cook time only slightly.
- To Cook the PeasMeasure, rinse and sort through the peas making sure they are free of stones and dirt. Choose method A or B to cook the peas. A. For the Crock Pot: Add the black eyed peas, garlic, onion, bell pepper, Tabasco, salt, liquid smoke, mustard, bayleaf and veggie broth (5 cups of broth/water if using unsoaked peas, 4 cups if using soaked peas) to the slow cooker. Give the ingredients a stir, place the lid on the slow cooker. Unsoaked Peas: Cook on high for about 4 -5 hours or low for about 6-7 hours. Soaked Peas: Cook on high for about 3 1/2 - 4 1/2 hours or low for about 5 1/2 - 6 1/2 hours.B. For the Stove Top: In a medium saucepot or Dutch oven, add the black eyed peas, garlic, onion, bell pepper, Tabasco, salt, liquid smoke, mustard, bayleaf and veggie broth (5 cups of broth/water if using unsoaked peas, 4 cups if using soaked peas) . Bring to a boil, turn down to low or to a low simmer and cook for 45 minutes to one hour, uncovered. If the peas start drying out add more
- Age of beans and variations in slow cooker temperature will effect how long the beans need to cook before they're done. Start checking the peas before indicated cooking times are complete. Taste the beans for texture. The beans are ready when they're tender, still have a tooth yet are not mushy. Taste for salt adjustment.
- Serve the peas with or without their broth, garnish with parsley. Peas can also be served as a soup. Simply puree about 2-3 cups in a blender and return the puree' to soup pot with the remaining whole peas. Stir and ladle into soup bowls.
BLACKEYED PEAS AND COLLARD GREENS - FOOD FIDELITY
From foodfidelity.com
5/5 (2)Category Main CourseCuisine CaribbeanCalories 371 per serving
- Heat oil in medium skillet on medium heat. Add onions and saute until translucent (3-4 minutes)
- Using the tip of a sharp knife, add small slits into the sides of the habanero chili. Add it along with the thyme, stock, and coconut milk. Let simmer 4-5 minutes.
SOUTHERN BLACK-EYED PEAS (VEGAN) - HEALTHIER STEPS
From healthiersteps.com
Ratings 39Total Time 1 hr 51 minsCategory EntréeCalories 122 per serving
- Add peas to 6 cups of water in a large bowl and soak overnight. Drain peas and rinse. Place peas in a large pot with 6 cups of water and bring to boil on medium-high. Cover and reduce heat to a simmer for about 45 minutes or until peas are tender. If they are drying out before being tender then add extra water or vegetable broth.
- Meanwhile, heat a small skillet over medium, cut each hot dogs into coins and saute until golden brown. Set aside.
- Stir in onion, garlic, bell pepper, thyme, cayenne, hot dog coins or smoked paprika and salt into the peas and continue to cook until sauce is thickened. Delicious served with cornbread and collards greens.
BLACK EYED PEAS WITH TOMATOES AND GREENS - EATING BIRD FOOD
From eatingbirdfood.com
5/5 (1)Total Time 55 minsCategory Lunch/DinnerCalories 363 per serving
- Heat oil in a skillet over medium heat. Sauté onions, garlic until onions are soft, about 10 minutes. Add in cooked tempeh bacon pieces and toss to combine.
- Add in greens and simmer until just wilted and soft. Add in black eyed peas and stewed tomatoes and bring to a simmer, for about 10-15 minutes. Add salt and pepper to taste and serve.
- Serve warm on top of cooked quinoa, rice or alongside cornbread to go along with it. Sprinkle on feta, if using.
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EASY VEGAN COLLARD GREENS AND BLACK EYED PEAS - RYCE'S PIECES
From rycespieces.com
5/5 (2)Servings 10Cuisine AmericanCategory Side Dish
- Wash greens thoroughly and remove stems then cut leaves into bite size strips or squares and set aside.
- In a large stock pot, heat about 2 tsp of oil (I prefer avocado) and sauté the chopped onion, garlic and bell pepper until onions are translucent.
- To the same pot, add in 4 tsp of the vegan ham broth base and 1 tsp of granulated garlic (or garlic powder) and allow the broth base to absorb any liquid in the pot. Be sure to stir frequently to prevent burning.
- Once the liquid is absorbed, add 4 cups (one 32 oz container) of vegetable broth, 1.5 cups of water and 2 tsp of liquid smoke (I prefer hickory) to pot.
15 HEALTHY BLACK-EYED PEAS RECIPES — EAT THIS NOT THAT
From eatthis.com
Author Abby ReisnerPublished 2020-03-13Estimated Reading Time 6 mins
- Rainbow Power Greens Salad with Black-Eyed Peas. In their natural state, black-eyed peas are more of an earth tone ingredient. But when you combine them with purple cabbage, shredded carrots, and vitamin K–rich greens, you get a colorful (and nutrient-packed) salad that will leave you feeling supercharged for the rest of the day.
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- Texas Cowboy Caviar. When you've had enough spinach artichoke dip and guacamole to last you for the year, Texas caviar is the way to go. It's a combination of canned beans, corn, and fresh herbs that definitely counts as a salad.
- BBQ Tofu Bowl with Collard Greens. If you put the South in a bowl and made it both vegan and gluten-free, this is what you'd get. It's a combination of smoky barbecue-marinated tofu, steamed collard greens, cooked rice, and beans whose deep flavor belies the small amount of time and effort involved.
- Greek Black-Eyed Pea Salad. Go Greek for lunch with this lemon-dressed salad. Sun-dried tomatoes, feta, and Kalamata olives give the dish serious Mediterranian vibes—plus, you'll learn a method for cooking the black-eyed peas that'll result in perfectly tender (and not mushy) beans.
- Instant Pot Bean Soup. There are 13 types of beans in this soup recipe. If that sounds overwhelming, you can get by with just a few different types, but we're partial to the inclusion of black-eyed peas, which go well with the tuscan kale and tomatoes that round out the main flavor profile.
- Vegan Black-Eyed Peas Deep Dish Pizza. Lasagna, Hoppin' John, and a deep dish pizza walk into a bar . . . and the punchline is this recipe. With thyme tofu ricotta, multiple layers, and a crispy crust, it's the best of all possible worlds—executed in an all-vegan way, no less.
- One Pot Turkey and Rice Bowl. This recipe calls for only a handful of ingredients, and is perfect for those "need food now" weeknights when just can't be bothered to cook.
- African Black-Eyed Pea Salad. Black-eyed peas are a prominent ingredient in African cooking, and this Senegal-inspired dish is a shining example as to why.
VEGAN BLACK EYED PEAS CURRY RECIPE (INSTANT POT OPTION ...
From vegetariangastronomy.com
5/5 (17)Total Time 30 minsCategory Appetizers, Main Dish, SoupCalories 135 per serving
- Once the oil is hot, add the mustard seeds and curry leaves. Fry for a few seconds until fragrant.
- Add the onions and garlic. Saute until fragrant and the onions start to become translucent. Be sure not to burn either. If you see this happening add more oil or turn down the saute heat.
- Quickly add the tomato paste, ground cumin, and ground coriander. Combine and cook for a minute mixing frequently.
VEGAN BLACK-EYED PEAS INSTANT POT + STOVETOP OPTION ...
From marisamoore.com
5/5 (3)Category Entree, Side DishCuisine American, Soul Food, SouthernCalories 156 per serving
- Set the multicooker to saute mode on medium heat. Add the oil to the inner liner. Saute the onion until fragrant, about 3 minutes.
- Close lid. Turn the vent to sealing and set to high pressure for 15 minutes. (It takes 8-10 minutes to come to pressure.)
HOW TO MAKE EASY INSTANT POT VEGAN BLACK EYED PEAS
From veganrunnereats.com
4.5/5 (48)Total Time 50 minsCategory Side DishesCalories 282 per serving
- Press the Saute button of your Instant Pot. Add 2 tablespoons of oil or veggie broth/water if you cook without oil. Once hot, add chopped onions, green bell pepper, celery, and minced garlic. Saute until the vegetables soften, about 5 minutes, stirring to prevent sticking and adding more liquid if needed.
- Mix in tomato paste, smoked paprika, thyme, cayenne, liquid smoke (if using), and salt (omit salt if using Better Than Bouillon vegetable stock). Add rinsed black eyed peas and water or veggie broth. Press Cancel.
- Lock the lid in place, making sure that the vent lever is set to pressure. Press the Manual button and set the timer for 20 minutes. It will take about 10 minutes for the pressure to build.
SOUTHERN BLACK EYED PEAS | I CAN YOU CAN VEGAN BLACK EYED ...
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Cuisine AmericanCategory Side DishServings 4Total Time 45 mins
- Once the onions have been cooked, add in the diced celery and diced red bell pepper. Sauté for about 1-2 minutes along with the onion.
NEW YEAR'S INSTANT POT BLACK EYED PEAS - PLANT BASED ...
From plantbasedinstantpot.com
4.3/5 (68)Total Time 30 minsCategory Main CourseCalories 240 per serving
- Saute the onion until they become transparent, and add more water as needed. Then add the garlic, smoked paprika and liquid smoke. Sauté a minute more.
- Add the black-eyed peas, water, and bouillon, then put the lid on and make sure that the vent is sealed.
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