Black Eyed Pea Dip Vegan Recipes

VEGAN BLACK-EYED PEA DIP

Vegan Black-Eyed Pea Dip image

Enjoy this Easy Vegan Black-Eyed Pea Dip with tortilla chips and bring some cheesy goodness to your day, and maybe even a little luck!

Provided by Marly McMillen

Time 30m

Number Of Ingredients 5

Ingredients

15 oz can blackeye peas
2 to 3 tablespoons onion (finely chopped)
¼ cup vegan sour cream
½ salsa (mild or medium)
1 cup vegan cheddar shreds

Steps:

Heat your oven to 350°F/175°C.
Place the blackeye peas in a casserole dish and use a fork to mash up most of it (not all).
Add the minced onions, vegan sour cream, and salsa. Add half the vegan cheddar shreds. Stir to combine.
Top with remaining vegan cheddar shreds.
Bake for 20 to 25 minutes, until the cheese melts.

Nutrition Facts : Calories 144 kcal, Carbohydrate 19 g, Protein 5 g, Fat 5 g, SaturatedFat 1 g, Sodium 203 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving

EASY AND DELICIOUS BLACK EYED PEAS DIP (VEGAN AND GLUTEN FREE)

Easy and delicious black eyed peas dip (Vegan and gluten free) image

Do you love black-eyed peas but are bored of regular black-eyed peas curry or black-eyed peas soup? Then try this black-eyed peas dip, and you will make it often. Serve it with fresh veggies or crackers or nacho chips for a quick evening snack or as party food.

Provided by Sravanthi

Categories Appetizer dip

Number Of Ingredients 10

Ingredients

1 cup dried black eyed peas (3 cups cooked black eyed peas)
2 cups water (for cooking peas)
1/2 cup onion (chopped)
1/2 cup cilantro leaves
2 jalapeno
1 tbsp lime juice
1 tbsp olive oil
3 garlic pods
1 tsp cumin powder
3/4 tsp salt

Steps:

Soaking of black-eyed beans is optional. However, if soaking them, soak them for 4 to 6 hours.
Wash the beans and add black-eyed peas, water to the Instant pot inner pot.
Close the Instant pot with its lid and select manual or pressure cook mode. Cook it for 5 minutes on high pressure for soaked black-eyed peas. Cook it for 16 minutes on high pressure for dried black-eyed peas.
Once the Instant pot finishes cooking, you can wait for a natural pressure release or release the pressure manually after 10 minutes.
Drain the water and keep the cooked black-eyed peas aside.
Take cooked black-eyed peas into a blender jar or food processor. If using canned peas, drain them thoroughly and use them.
Add roughly chopped onions, garlic, green chili or jalapeno, lemon juice, cumin powder, cilantro leaves, salt, and oil.
Blend everything as per your desired consistency. If you want to make it creamy, you can use more oil and a tbsp of water. We prefer to make it chunky and serve it with crackers.

Nutrition Facts : Calories 123 kcal, Carbohydrate 19 g, Protein 7 g, Fat 3 g, SaturatedFat 1 g, Sodium 301 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 3 g, ServingSize 1 serving

VEGETARIAN BLACK-EYED PEA DIP

Vegetarian Black-Eyed Pea Dip image

One-pan, warm, vegetarian black-eyed pea dip. Enjoy with your favorite chips, crackers, or breads.

Provided by Chef Nastay Nate

Time 20m

Yield 8

Number Of Ingredients 10

Ingredients

1 tablespoon oil
1 small yellow onion, chopped
½ bunch green onions, sliced, white parts and tops separated
1 small jalapeno pepper, seeded and minced
1 (15 ounce) can black-eyed peas, drained
1 teaspoon smoked paprika
1 teaspoon Creole seasoning
½ (8 ounce) package cream cheese, softened
2 tablespoons sour cream, or more to taste
1 cup shredded Cheddar-Monterey Jack cheese blend

Steps:

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
Heat oil in an oven-proof skillet over medium heat; stir in yellow onion, white parts of the green onions, and jalapeno. Cook and stir until the onions have softened and turned translucent, 4 to 5 minutes.
Stir in black-eyed peas, paprika, and Creole seasoning; reduce heat to low. Stir in cream cheese and sour cream until melted. Top with shredded cheese blend.
Place in the preheated oven and broil until cheese is melted and golden, about 4 minutes. Garnish with green onion tops.

Nutrition Facts : Calories 172.1 calories, Carbohydrate 10.4 g, Cholesterol 29.5 mg, Fat 11.7 g, Fiber 2.4 g, Protein 7.1 g, SaturatedFat 6.9 g, Sodium 347.3 mg, Sugar 0.8 g

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