For the pickled onions:
- 1 and 1/2 tablespoons cider vinegar
- 1 teaspoon vegan sugar
- Dash of ground red pepper
- 1/2 cup finely chopped onion
- 1 teaspoon canola oil
- 1 cup finely chopped onion
- 2 minced garlic cloves
- 3 cups frozen black-eyed peas
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/8 teaspoon ground red pepper
- 2 cups vegan chicken broth (such as Imagine)
- 1 (5.5-ounce) package vegan ham slices (such as Lightlife)
2. Stir to dissolve the sugar completely, then stir in 1/2 cup onions. Cover and refrigerate overnight or up to a few days ahead.
3. To prepare the peas, heat the canola oil in a medium saucepan over medium-high heat. Add 1 cup onion and the garlic; cook for 2 minutes, stirring frequently.
4. Dice the ham slices. Add to the saucepan, along with the black-eyed peas, salt, thyme, black pepper, 1/8 teaspoon ground red pepper, and broth. Bring to a boil, then cover, reduce heat, and simmer for 20 minutes.
5. Partially mash the peas in the pan with a potato masher. Cook, uncovered, for a final 5 minutes.
6. Ladle 1/2 cup pea mixture into each of 8 bowls, and top each serving with 1 tablespoon pickled onions.
Good accompaniments? Turnip greens or collard greens, vegan mac and cheese, fried green tomatoes, or for a more Cajun kick, the andouille sausage that Tofurky recently came out with.
Note: If you prefer hoppin' john to this black-eyed pea recipe, all you need to do is add cooked white rice and a little extra broth.
8 servings (1/2 cup pea mixture, 1 tablespoon onions), Calories 141
A warm bowl of comfort food, with rich flavors just from a few ingredients. The ham and beans pair perfectly together, and there's a nice little kick from the ground red pepper. The pickled onions on top are super fresh and not salty, compared to jarred pickled onions, and were a nice contrast to the soft peas. If you'd rather skip the onions though, the dish is just fine without them.