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Vegan Caribbean Black Eyed Peas Stew
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4.96 from 22 votes

Caribbean Black Eyed Peas Stew

This vegan Caribbean Black Eyed Peas Stew has a ton of veggies, including carrots and potatoes, and it is spiced up with hot scotch bonnet peppers. A vegan, soy-free, nut-free and gluten-free recipe.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Stew
Cuisine: Caribbean, gluten-free, nut-free, Soy-free, Vegan
Servings: 8 servings
Calories: 155kcal


  • 1 ½ cups black eyed peas. Soak the dry peas in water overnight or for eight hours and then cook in a pressure cooker or in a pot, with enough water to cover, for an hour or until the peas are really tender but not falling apart.
  • 1 tbsp olive oil
  • 1 tbsp garlic, minced
  • 1 large onion, diced
  • 2 medium potatoes, diced
  • 2 small carrots, diced
  • 1 sweet potato, diced
  • 1 bell pepper, any color is fine, diced
  • ½ scotch bonnet pepper, use habanero as a substitute-- use less because it's spicier
  • 1 tsp ground ginger
  • 1 tsp ground allspice
  • 1 tsp ground cardamom
  • 2 tsp dry thyme
  • 1 tsp ground black mustard seeds
  • Salt to taste
  • 1 cup coriander leaves, cilantro, minced


  • Heat the oil and add the onions and garlic. Saute until brown spots appear on the onions.
  • Add the powdered spices-- the ginger, allspice, cardamom and mustard and stir to mix well.
  • Add the carrots, sweet potatoes, bell peppers and potatoes and stir to mix.
  • Add the black eyed peas, scotch bonnet pepper, thyme, coriander leaves, and enough water to make a stew. Stir well to mix.
  • Bring the stew to a boil, cover, lower heat, and simmer 20 minutes or until all the flavors have melded together.
  • Stir in the cilantro, add salt to taste.
  • Serve hot with some rice or bread.


Serving: 1serving | Calories: 155kcal | Protein: 8.6g | Fat: 2g | Fiber: 10.5g | Vitamin A: 4700IU | Vitamin C: 70.1mg | Calcium: 30mg | Iron: 3.4mg