Black-Eyed Peas And Greens with Chipotle Mushroom Sausages
12 hours
5 minutes
to prep
1 hour
to cook
6 servings
About this Recipe
From my family to yours! I got this recipe from the OG, my mom. She helped me with this recipe a few years back, and I keep improving it! You have to try this. I used my chipotle mushroom sausage this time, and it was a home run all day. You can find the recipe for the chipotle mushroom sausage in my Turnip Vegan Recipe Club.
Photo and Recipe Courtesy of Todd Anderson of Turnip Vegan
Ingredients
- 12-16 ounce bag dried black-eyed peas
- 1 tablespoon vegan butter
- ½ white onion (chopped)
- ½ green bell pepper (chopped)
- 1 tablespoon minced garlic
- 4 links vegan chipotle mushroom sausage or store-bought chipotle mushroom sausage (chopped)
- 5½ cups vegetable broth
- 1 bunch collard greens (chopped)
- 2-3 drops liquid smoke
- 8 ounces vegan cream cheese
- 11 tablespoons creole seasoning
For garnishing:
(Optional) Crispy fried jalapenos or crispy onions
For pairing:
(Optional) Cornbread
Instructions
- Rinse black-eyed peas well and soak overnight.
- Using vegan butter, sauté onions, green peppers, garlic, and chopped chipotle sausages for 4 to 5 minutes. Put it to the side.
- Add black-eyed peas, vegetable broth, collard greens, liquid smoke, vegan cream cheese, and creole seasoning to a Crock-Pot or large pot and cook on medium for 45 minutes to 1 hour.
- Cook on low-medium heat until black-eyed peas are soft.
- (Optional) Serve with crispy fried jalapenos and/or crispy onions and cornbread.
