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Sausage And Black-Eyed Pea Hash

Spice things up with this vegan and gluten-free medley of soy chorizo, veggies, and black-eyed peas, topped with a zesty sauce!

A plated dish of black-eyed peas, soy chorizo, and spicy veggies.

Photo: Recipe Renovator

Substitute soy chorizo for sausage meat to make a spicy vegan hash.

Spicy soy chorizo, veggies, and black-eyed peas with a zesty sauce. Here is my vegan and gluten-free spin on a Cooking Light recipe.

I used soy chorizo instead of turkey andouille sausage, omitted the eggs, and used vegan Worcestershire sauce. If you can’t find vegan and gluten-free Worcestershire sauce, try adding tamari instead.

Sausage and Black-Eyed Pea Hash

Yield: Serves 4


  • 8 oz. (250 g) soy chorizo or quinoa chorizo
  • 1 cup (250 g) sliced celery (about 2 stalks)
  • 1 cup (250 g) chopped fresh tomato
  • 1 medium red bell pepper, cubed
  • 1 medium yellow squash, cubed
  • 1/4 cup (60 ml) filtered water
  • 2 teaspoon (5 g) chopped fresh thyme
  • 2 teaspoon (10 ml) cider vinegar
  • 2 teaspoon (10 ml) vegan & gluten-free Worcestershire sauce
  • 2 teaspoon (10 ml) Dijon mustard
  • 1 15-oz. can (500 g) no-salt-added black-eyed peas, rinsed and drained
  • 1 tablespoon (15 ml) olive oil
  • freshly ground black pepper

Cooking Directions

  1. Heat a large nonstick or cast-iron skillet over medium-high heat. Add sausage; sauté 4 minutes or until lightly browned, stirring occasionally. If using quinoa chorizo, add a little oil to keep it from sticking.
  2. Add celery, tomato, bell pepper, and squash; sauté 5 minutes, stirring frequently.
  3. Measure 1/4 cup (60 ml) water into a bowl and add the thyme, vinegar, Worcestershire sauce, and mustard. Whisk until smooth.
  4. Add the sauce and the black-eyed peas to the pan, stirring to mix well. Simmer 5 minutes or until peas are thoroughly heated. Remove pea mixture from pan; keep warm until serving.

Stephanie Weaver

Stephanie Weaver is a writer and wellness advocate who lives in San Diego. Her specialty is remaking recipes with healthy ingredients: low-sodium, gluten-free and migraine-friendly. She has a Master's in public health in nutrition education from the University of Illinois. Visit her blog Recipe Renovator.

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