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


  • 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


  1. Rinse black-eyed peas well and soak overnight.
  2. Using vegan butter, sauté onions, green peppers, garlic, and chopped chipotle sausages for 4 to 5 minutes. Put it to the side.
  3. 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.
  4. Cook on low-medium heat until black-eyed peas are soft.
  5. (Optional) Serve with crispy fried jalapenos and/or crispy onions and cornbread.