February 27, 2024

Plant-Based Black-Eyed Peas with Miso

Enjoy this phenomenal, umami-rich recipe for Plant-Based Black-Eyed Peas from private chef Rosie Godycki. Make sure to give her a follow on Instagram for more mouth-watering recipes!

As a foodie influencer, I’m constantly exploring new culinary horizons, but sometimes, the most profound culinary journeys bring us right back home. 

I have fond memories of my late mother cooking black-eyed peas on the stove. I remember running from the kitchen, complaining about the strange, unfamiliar scent. Yet every time she put a plate of black-eyed peas in front of me, I would gladly eat them, enjoying the nutty, slightly smokey flavor of the beans stewed in fragrant aromatics like garlic and onion. 

Now, as an adult, black-eyed peas hold a special place in my heart and on my plate. I’m the one cooking a pot of black-eyed peas on the stove, teaching my kids about both the cultural significance of black-eyed peas to our community and sharing fond memories of my mother with them. A seemingly humble pot of black-eyed peas evokes memories of my late mother, childhood, community, and a comforting embrace of home. 

It’s not only nostalgia that draws me to this humble legume; it’s also the rich, earthy flavor and versatility that has made me fall in love with them. You can enjoy them as a hearty stew, spooned over fluffy rice, or paired with crusty bread, whatever your heart desires.

Embracing Tradition with a Twist

Traditionally, black-eyed peas are cooked with pork and simmered with a ham hock to give the dish its signature savory depth. While I still love the traditional preparation, I’ve also embraced the challenge of creating a plant-based version that doesn’t compromise on flavor. 

My plant-based twist on black-eyed peas swaps out the pork for an umami-rich miso paste. The result is a dish that retains all the soul-satisfying goodness of the original, with a subtle and distinct depth of flavor that will keep you coming back for more. Whether enjoyed as a hearty stew or spooned over cauliflower rice, this umami, plant-based black-eyed pea recipe is sure to become a staple in your culinary repertoire. So next time you’re craving a taste of home, give this twist on a classic a try!

Plant-Based Black-Eyed Peas with Miso

Prep Time 5 minutes
Cook Time 50 minutes
Soak black-eyed peas 8 hours


  • 8 oz dry black-eyed peas
  • 8 cups water
  • 2 tbsp olive oil
  • 1 large white onion
  • 1 lb cremini mushrooms minced
  • 1 tsp salt
  • 1 tsp pepper

Spices Mix

  • 1 tbsp granulated garlic
  • 1 tbsp smoked paprika
  • 1 tsp cumin
  • 1 tsp salt
  • 1 tsp pepper
  • 6-7 garlic cloves minced
  • 2 tbsp miso paste


  • RINSE and sort peas, discarding any objects. Pour peas into a large bowl, 4 cups of water, and cover. Let soak for 8 hours or overnight.
  • DRAIN and rinse peas, then pour into a large, heavy-bottom pot. Add 8 cups of water and season with salt and pepper.
  • BRING to a boil, then reduce to a simmer. Cook for 45 minutes or until tender.
  • USE a ladle to remove scum which is a white cloudy substance that forms on top of the water.
  • WHILE the peas are cooking. Sauce the onions in olive oil until translucent.
  • ADD the mushrooms and cook for 3-5 minutes. Then remove from heat and set aside. (I like to cook the mushrooms separately to maintain the meaty texture from the mushrooms.)
  • WHEN the peas are done, add the onions & mushroom mixture to the peas. Next, add the spices and garlic, then stir.
  • USE a small bowl to add miso paste and 2 tablespoons of liquid from the peas. Stir until smooth. Then add miso paste to the pot and stir. Cook for 1 minute.
  • USE the back of a large spoon to smash the peas. This will thicken the peas. Taste and adjust seasoning with salt and pepper.
Rosy Godycki in a rep top smiling at the camera.

Rosie Godycki

Rosie Godycki is a Social Media Influencer and trained Chef with over 20 years experience. Her love of cooking was born from experimenting in her childhood kitchen, baking cakes for her friends with whatever ingredients she could get her hands on. She has owned a catering company and was a private chef to celebrities. When she isn’t in the kitchen, Rosie spends her time with her family of five and chasing her two fur babies. If you’re an adventurous foodie (or wanna-be) looking for some easy tips and amazing recipes, follow Rosie in most social places at the handle @rosiegodycki.