• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Veggie Inspired logo
  • Home
  • About
  • Recipes
  • Cookbooks
    • The Meatless Monday Family Cookbook
    • The Meat-Free Kitchen
    • Plant-Based Diet Cookbook For Dummies
  • Subscribe
menu icon
go to homepage
  • Recipes
  • About
  • Cookbooks
  • Subscribe
  • 30 Days of Cozy Soups
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Cookbooks
    • Subscribe
    • 30 Days of Cozy Soups
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Recipes » All Plant Based Recipes

    Cajun Black Eyed Pea and Lentil Stuffed Collard Greens

    Published: Dec 30, 2014 · Modified: May 28, 2020 by Jenn Sebestyen

    As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.

    Jump to Recipe Print Recipe

    Stuffed Collard Greens – full of delicious plant protein, this is a healthy and “lucky” meal to start your New Year off the right way!

    Black Eyed Pea & Lentil Stuffed Collard Greens

    Did you know that certain foods eaten on New Year’s Day are likely to bring you good luck, wealth and longevity? So, the superstitions say anyway. Some of these “lucky” foods are: black eyed peas, lentils, greens, cornbread, and long noodles. Black Eyed Peas are one of those foods that people tend to forget about until the New Year comes around (at least in the midwest). I happen to love them and think they would be a good addition to your plate any time of year, but I’m going to give you a recipe that should bring you good luck and wealth all year round anyway.

    Eating black eyed peas on New Year’s Day is a long standing tradition. Eating this meager legume is said to have showed humility before the gods, who would in turn bestow blessings all year. In other theories, black eyed peas are said to resemble coins, bringing wealth to those who consume them.

    Black Eyed Pea & Lentil Stuffed Collard Greens

    Not only are they lucky, but these “peas” have a good amount of protein, are high in fiber, Vitamin K and B Vitamins. They may also help block the absorption of cholesterol and stabilize blood sugar.

    Black Eyed Pea & Lentil Stuffed Collard Greens

    This recipe would be healthy and lucky if I stopped there. But, I didn’t. I added another lucky food – lentils. Much like the black eyed pea, lentils are said to resemble coins. They swell when they cook making some believe that increased wealth will come.

    Black eyed peas and lentils – we’re good, right? Not yet. I’m throwing in another lucky food that just happens to be a super food as well. Collard Greens. Greens look like money and are therefore symbolic of economic fortune. Collards in particular are crazy high in Vitamin K and also high in Vitamin C, A and fiber.

    Black Eyed Pea & Lentil Stuffed Collard Greens

    In this recipe, we are using the collards as a wrap to hold all the other good stuff together.

    And, we’re making it cajun.

    Eat this on New Year’s Day and be lucky and wealthy all year!

    Cajun Black Eyed Pea and Lentil Stuffed Collard Greens

    I hope you love these Stuffed Collard Greens as much as I do. If you try them, please come back and leave me a comment below with your feedback. You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it. Enjoy!

    stuffed collard leaves

    Cajun Black Eyed Pea and Lentil Stuffed Collard Greens

    A healthy and "lucky" meal to start your New Year off the right way!
    5 from 1 vote
    Print Rate
    Course: Entree
    Cuisine: dairy free, egg free, gluten free, refined sugar free, soy free, vegan
    Prep Time: 30 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 6
    Calories: 237kcal
    Author: Jenn Sebestyen

    Ingredients

    • 8 large collard leaves
    • 1 cup lentils (cooked)
    • 2 cups black eyed peas (cooked)
    • 1 diced onion (divided)
    • 3 minced garlic cloves (divided)
    • 1 green pepper (diced)
    • 2 ribs celery (diced)
    • 28 oz can crushed tomatoes
    • 2 tsp cajun seasoning
    • 4-5 dashes liquid smoke
    • 4 tbsp water for sautéing
    • salt and pepper to taste

    Instructions

    • In a small pot, sauté the green pepper, celery, 2 minced garlic cloves and ½ of the diced onion in 2 tbsp of water over medium heat until the onion is translucent. Add this to a large bowl with the cooked lentils and black eyed peas and set aside.
    • In the same pot, sauté the other ½ of the onion and remaining minced garlic clove in 2 tbsp water until translucent. Add the crushed tomatoes. Add salt and pepper to taste. Simmer for about 10 minutes.
    • Meanwhile, add the cajun seasoning and liquid smoke to the lentil/black eyed pea mixture and mix. Add salt and pepper to taste.
    • Boil or steam the collard leaves until pliable. This only takes about a minute.
    • When sauce is done, add ½ cup to the lentil/black eyed pea mixture and stir to combine.
    • Add another ½ cup of the sauce to the bottom of an 8x8 baking dish.
    • Lay out one collard leaf at a time and spoon about ¼ cup of the lentil mixture to the center of the leaf. Roll one side of the leaf over the center, tuck in the ends and continue rolling. *See note for more rolling instructions.
    • Lay the stuffed collards in the pan and cover with the remaining sauce. If your ingredients are still hot, you can eat them right away. If they have cooled, you can stick them in a 350 degree oven for 20 minutes or so until warmed through.

    Notes

    ~Dreena of Plant Powered Kitchen has an amazing video tutorial on how to steam and roll collard leaves. Check it out here.
     
     
     

    Nutrition

    Calories: 237kcal | Carbohydrates: 43g | Protein: 15g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 324mg | Potassium: 1112mg | Fiber: 15g | Sugar: 11g | Vitamin A: 1900IU | Vitamin C: 65.2mg | Calcium: 80mg | Iron: 4.5mg

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

    Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!

    More Plant Based Recipes

    • Stack of five pieces of vegan peppermint bark.
      Vegan Peppermint Bark
    • Harissa yogurt sauce in a white bowl surrounded by round tortilla chips.
      Harissa Yogurt Sauce (Dairy-Free)
    • One roasted cauliflower steak garnished with spicy yogurt sauce and chopped parsley on a plate with kale salad and tomatoes.
      Easy Vegan Roasted Cauliflower Steaks
    • View of the lasagna layers with creamy ricotta and sautéed eggplant and mushrooms.
      Vegan Vegetable Lasagna
    861 shares
    • Share
    • Tweet

    Reader Interactions

    Comments

    1. Pam says

      January 08, 2017 at 1:16 pm

      Have you ever had cabbage rolls? This is a similar concept but a healthier filling than traditional cabbage rolls. Looks yummy

      Reply
      • Jenn S. says

        January 08, 2017 at 5:21 pm

        Oh yes! My mom’s side of the family is 100% Polish, so I grew up eating cabbage rolls! I’ve been meaning to veganize my mom’s recipe. These stuffed collard greens are delicious, but don’t really taste anything like cabbage rolls. I hope you enjoy them!

        Reply
    2. Trudy says

      April 01, 2015 at 5:20 pm

      this recipe looks like it’s going to taste amazing! I have one question, though: the celery. It’s not mentioned in the instructions so I’m not sure where it should be added in the recipe.

      Reply
      • Jenn S. says

        April 01, 2015 at 7:53 pm

        Hey, Trudy! Thanks for catching that! I just updated the recipe. You add the celery with the peppers, garlic and onion in step 1. Let me know what you think if you do try it. Thanks for stopping by!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share easy plant-based family recipes. Let me show you just how easy it is to get your daily dose of fruits and veggies in a delicious and satisfying way!

    More about me →

    Order your copy today!

    The Meatless Monday Cookbook Cover

    Fall Favorites

    • Close up of one frosted vegan pumpkin cupcake on a cooling rack.
      Vegan Pumpkin Cupcakes
    • Two square slices of cake stacked on top of each other.
      Easy Vegan Apple Cake
    • Bowl of pumpkin spice granola with pumpkin seeds and dried cranberries.
      Vegan Pumpkin Spice Granola
    • Butternut squash fries on a gray plate with a dip bowl and fresh chopped parsley.
      Baked Butternut Squash Fries

    Top Rated

    • Two forks lying next to a plate of pasta.
      Garden Veggie Pasta
    • Two bagel halves topped with veggie cram cheese on a wooden platter.
      Veggie Cream Cheese
    • BBQ Chickpea Sandwich topped with creamy coleslaw and pickles on a whole wheat bun.
      BBQ Chickpeas Sandwiches
    • Stack of 5 thin cookies.
      Vegan Cinnamon Cookies

    Footer

    ↑ back to top

    • Privacy Policy
    • Accessibility Statement
    • Nutrition Disclaimer
    • Copyright Statement

    • Sign Up Now for the latest FREE recipes

    • Contact
    • Work With Me
    • Publicity and Press
    Variety of media logos.

    Copyright © 2023 Veggie Inspired, LLC

    861 shares