Best 4 Vegetarian Black Eyed Peas Rice Recipes

Are you looking for a delectable vegetarian dish that combines the goodness of black-eyed peas and the fluffiness of rice? Look no further! This article presents a collection of flavorful vegetarian black-eyed peas and rice recipes that will tantalize your taste buds. From classic Southern-style dishes to innovative global fusion creations, these recipes offer a diverse range of culinary experiences. Whether you prefer a hearty one-pot meal or a light and refreshing salad, there's a recipe here to suit your preference. Get ready to embark on a culinary journey filled with vibrant flavors and textures as you explore these delightful vegetarian black-eyed peas and rice recipes.

Check out the recipes below so you can choose the best recipe for yourself!

BLACK-EYED PEAS AND RICE

Black-Eyed Peas and Rice image

Black-eyed peas with rice.

Provided by Negman

Categories Main Dish Recipes Rice Beans and Rice Recipes

Time 9h5m

Yield 6

Number Of Ingredients 11

Ingredients

1 cup dried black-eyed peas
1 tablespoon olive oil
1 cup lean diced ham
1 onion, chopped
½ cup chopped green bell pepper
1 clove garlic, minced
2 cups water
2 bay leaves
2 pinches paprika, or more to taste
salt and ground black pepper to taste
3 cups cooked rice

Steps:

Place black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
Heat olive oil in a pot over medium heat; cook and stir ham until browned, about 5 minutes. Add onion, green bell pepper, and garlic; saute until onion is tender, about 10 minutes. Add black-eyed peas, water, bay leaves, paprika, salt, and black pepper; cover pot with a lid and simmer until peas are tender, 40 to 50 minutes.
Remove bay leaves from black-eyed peas mixture and stir in rice. Simmer until all the liquid is evaporated, 5 to 10 more minutes.

Nutrition Facts : Calories 274.3 calories, Carbohydrate 41.7 g, Cholesterol 10.6 mg, Fat 6.4 g, Fiber 3.9 g, Protein 12.6 g, SaturatedFat 1.7 g, Sodium 277.5 mg, Sugar 3.1 g

VEGETARIAN BLACK-EYED PEAS & RICE

Vegetarian Black-Eyed Peas & Rice image

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

Ingredients

1 cup black-eyed peas, rinsed and drained
4 cups water
3 bouillon cubes, vegetable, small
2 garlic cloves, crushed
1 tablespoon vegetable oil
1 tablespoon cilantro, minced
1 tablespoon parsley, minced
1 teaspoon salt (optional)
1/2 teaspoon pepper
1 onion, large, chopped
2 scallions, medium, chopped
1 teaspoon thyme leaves, dried
1 tomatoes, large, chopped
1 cup rice, long-grain, uncooked

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

BLACK EYED PEAS AND RICE

Black Eyed Peas and Rice image

The ultimate good luck dish, Black-Eyed Peas and Rice brings prosperity while tasting savory and delicious! It's a vegetarian alternative to a classic Hoppin' John recipe that still tastes amazing next to collard greens and cornbread.

Provided by Silvia Dunnirvine

Categories Dinner

Number Of Ingredients 8

Ingredients

4 cups cooked black eyed peas
1 cup white rice* (rinsed)
1 1/2 cups water
1/2 tbsp olive oil
1 tsp each; salt, onion and garlic powder
3 cups fresh spinach
1 tbsp hemp seeds
1/2 cup raisins

Steps:

Bring water to a boil. Add rinsed rice, oil and seasonings. Give it a stir and cook on low heat with cover half on for about 15-17 minutes or until all water has been absorbed.
Stir in the fresh spinach as rice is finishing up cooking. Cover and allow spinach to wilt for about five minutes (see notes)
Toss the rice with black eyed peas and serve with toppings.

DIRTY RICE WITH MUSHROOMS

Dirty Rice With Mushrooms image

This vegetarian version of Southern dirty rice replaces the traditional ground beef and chicken livers with hearty mushrooms, creamy black-eyed peas and flavorful spices for a satisfying one-pot meal. The recipe starts with the classic Cajun holy trinity - onion, green bell pepper and celery in equal parts - to create a flavorful foundation. Mushroom broth adds even more depth and reinforces the earthy cremini mushrooms, while a drizzle of hot sauce adds tang and kick. Serve with simple leafy greens or chopped salad.

Provided by Kay Chun

Categories dinner, weeknight, grains and rice, main course, side dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/4 cup neutral oil, such as safflower or canola
1/2 cup finely chopped yellow onion
1/2 cup finely chopped celery
1/2 cup finely chopped green bell pepper
Kosher salt (Diamond Crystal) and black pepper
8 ounces cremini mushrooms, trimmed and finely chopped
1 tablespoon minced garlic
2 cups long-grain white rice
2 teaspoons Cajun seasoning
3 cups store-bought or homemade mushroom broth
1 (15-ounce can) black-eyed peas, rinsed and drained
1/2 cup thinly sliced scallions, plus more for garnish
Hot sauce, for serving

Steps:

In a large Dutch oven, heat 2 tablespoons of the oil over medium. Add onion, celery and bell pepper, and season with salt and pepper. Cook, stirring occasionally, until softened, 5 minutes. Add mushrooms, season with salt and pepper, and cook, stirring occasionally, until mushrooms are tender and their liquid is absorbed, 5 minutes. Stir in garlic until fragrant, 1 minute.
Add rice, Cajun seasoning, 1 teaspoon salt, ½ teaspoon pepper and the remaining 2 tablespoons oil. Stir until well blended, then add broth, scraping bottom of pot to remove any browned bits. Bring to a boil over high heat.
Cover and reduce heat to low. Cook until rice is tender and liquid is absorbed, about 15 minutes. Scatter black-eyed peas on top in an even layer, cover and cook 3 minutes longer. Turn off heat.
Add scallions to the pot, and fluff rice with a fork. Divide among bowls and garnish with more scallions. Serve with hot sauce.

Tips:

Soak the black-eyed peas: Soaking the peas overnight or for at least 4 hours helps to reduce cooking time and makes them more digestible.
Use a variety of vegetables: This recipe calls for carrots, celery, and onion, but you can also add other vegetables such as bell peppers, corn, or zucchini.
Season the dish well: Don't be afraid to add plenty of spices and herbs to the dish. This will help to give it a flavorful and satisfying taste.
Cook the rice separately: This will help to prevent the rice from becoming mushy.
Serve the dish hot: Vegetarian black-eyed peas and rice is best served hot, either on its own or with a side of your favorite vegetables.

Conclusion:

Vegetarian black-eyed peas and rice is a delicious and healthy dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a hearty and flavorful vegetarian meal, give this recipe a try. You won't be disappointed!