Inspired by the flavors of the U.S.’s Southern cuisine, this slow cooker vegan black-eyed peas with okra and tomatoes recipe is one of my favorite crockpot meals. It’s easy to make and very hearty. Served over a heaping pile of quinoa or brown rice, vegan stewed black-eyed peas and okra is loaded with protein, fiber, and appetizing taste.
This slow cooker vegan black-eyed peas, okra and tomatoes recipe is smoky, spicy and savory. The smoked paprika, habanero pepper, fresh ginger, onion and garlic bring so much. In short, stewed black-eyed peas are absolutely delicious.
This vegan black-eyed peas stew freezes very well.
Check out more UVK Southern-inspired vegan recipes. And please enjoy this one!
Slow Cooker Black-Eyed Peas, Okra and Tomatoes
2 Tbsp olive oil
1 large sweet onion, chopped
3 garlic cloves, coarsely chopped
1 ½ tsp peeled and minced fresh ginger
½-1 small habanero pepper, chopped (if sensitive to heat, remove the seeds)
½-1 tsp smoked paprika
14.5 ounce can of diced tomatoes
15 ounce can of tomato sauce
1 tsp miso (OR fake chicken bouillon paste)
12 ounce package of frozen black-eyed peas
12 ounce package of frozen sliced okra
Salt, to taste
Black pepper, to taste
Cooked quinoa or brown rice, to serve
1. First, you’ll need to sauté the aromatics for the black-eyed peas stew. In a large, heavy pot or dutch oven, add olive oil, onions, garlic, ginger and habanero. Sauté over medium heat for 5 minutes. Add smoked paprika, salt and black pepper. Sauté for ~10 minutes over low heat until onions are soft and slightly caramelized.
2. Add the diced tomatoes, tomato sauce and miso. Stir until well incorporated.
3. Add the tomatoes to a slow cooker. Stir in the frozen black-eyed peas and frozen okra. Secure the lid. Cook on HIGH for 4-6 hours (cook longer for softer black-eyed peas). Remove the lid. Serve over quinoa or brown rice.
