Sloppy Black-Eyed Peas for Virtual Vegan Potluck

Sloppy Black-Eyed Peas for Virtual Vegan Potluck


Photo by Kate Lewis

 

This is one of my favorite recipes from Vegan Slow Cooking for Two or Just You and I’m so happy to be sharing this on the Virtual Vegan Potluck! It’s full of good-for-you ingredients and it takes very little hands on time.

The black-eyed peas cook down into a thick stew as they meld with the Cajun seasoning and veggies to create a New Orleans–inspired Sloppy Joe. It’s great inside a bun or ladled over an open-faced bun.  Millet has a slightly sweet taste and adds some extra iron and protein, as well as making it more hearty. I hope you enjoy them as much as I do!

Sloppy Black-Eyed Peas

Prep time: 

Cook time: 

Total time: 

Serves: 2 cups

soy-free, oil-free, gluten-free option*
Ingredients
morning ingredients:
  • 2 cups (475 ml) water
  • ⅓ cup (48 g) dry black-eyed peas
  • ⅓ cup (43 g) carrots, chopped
  • ⅙ cup (33 g) millet
  • 2 tablespoons (19 g) minced bell pepper
  • 1 clove garlic, minced
  • 1 teaspoon Cajun seasoning
  • ⅛ to ¼ teaspoon liquid smoke, to taste
evening ingredients:
  • 1 cup (56 g) minced greens (collards, kale, etc.)
  • 2 tablespoons (32 g) tomato paste
  • Salt and pepper, to taste
  • 2 or 3 buns, for serving (*use gluten-free)
Instructions
In the morning:
  1. Add all the morning ingredients to the slow cooker and cook on low for 7 to 9 hours.
Thirty minutes before serving:
  1. Add the greens and tomato paste.
  2. Add the salt and pepper right before serving and more Cajun seasoning if needed.
  3. Serve open-faced style with the black-eyed pea mixture ladled over a lightly toasted bun.

 

 

 Photo  by Kate Lewis


Photo by Kate Lewis

 

Go Back Virtual Vegan Potluck Next Dish

Comments

  1. says

    Kathy, the is truly one of the most mouthwatering photos…I feel as if I could reach into the screen and snag that sandwich! Thank you so much for being a part of the Potluck!

    (When this is over I can get back to recipe-testing…)

  2. says

    Kathy, I’ve got to sing you praise for your book, Vegan Slow Cooker – I’m currently cooking through it, and loving every recipe! I’m honored to be participating in this VVP with you. Your Sloppy Joes are definitely going on my ‘to make’ list!

  3. says

    This is such a great recipe. I like that you can just chuck the dried beans in the slow cooker and not first soak, then cook afterwards. All done in one go! I like it – almost instant gratification…
    Thank you for the great recipe.

  4. Michael Ruybalid says

    Thanks for the recipe, Kathy. I look forward to trying it…today, in fact. :)

    The print/pdf button doesn’t work. It takes me to the Amazon page where I can purchase your book. I was able to print what I needed from the print function on my computer, but I just wanted to let you know of this issue.

    Happy New Year!

  5. Nicole says

    I made this last night and it was a huge hit with my non-vegan or vegetarian family. I made a few changes based on what I had but in general tried to stick to the recipe. My 2 year old even liked it! I

    I didn’t use millet. I had about a pound of cooked black-eyed peas that I had in the freezer and added 1 cup of water after I sautéed the carrots and onions. Then I added the beans,seasoning, and liquid smoke. I didn’t have tomato paste so I used about a cup of tomato sauce and I stirred in spinach and chopped fresh mushrooms at the end. I did add a little ketchup and bbq sauce. It was really good and filling. I’ll definitely make again and try the slow cooker method. A very satisfying vegetarian meal. My version even looked very close to the picture! :)

  6. Tash says

    This looks amazing! I want to make it in the morning, but don’t have millet!? What can I sub for? Quinoa maybe?

  7. Lola says

    This sounds and looks wonderful. The only change I would make would be to serve it on paleo cornbread! Can’t get much better than that.

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