Smoky Baked Black-Eyed Pea Loaf with Charred Corn Gravy

Name: Smoky Baked Black-Eyed Pea Loaf with Charred Corn Gravy
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 6 servings
Ingredients: 200 g dried black-eyed peas, soaked overnight; 1 medium yellow onion, finely diced; 3 cloves garlic, minced; 1 small red bell pepper, finely diced; 1 jalapeño, seeded and finely chopped; 2 tbsp olive oil, divided; 1 tsp smoked paprika; 1/2 tsp ground cumin; 1/2 tsp dried thyme; 1/4 tsp cayenne pepper; 100 g rolled oats; 3 tbsp ground flaxseed mixed with 9 tbsp water (flax egg); Salt and black pepper to taste; 1 large ear of corn, husked and kernels cut off; 1 small poblano pepper, roasted, peeled, and chopped; 1 tbsp maple syrup; 1 tbsp apple cider vinegar; 2 tbsp nutritional yeast; 250 ml vegetable broth; 1 tbsp cornstarch mixed with 2 tbsp water (slurry)

A hearty vegan black-eyed pea loaf baked until crisp, paired with a rich smoky gravy made from charred corn and poblano peppers for Southern-inspired depth.

Prep25 minCook50 minTotal75 minServes6Difficultymedium

Method

How to make it

01
Preheat oven to 180°C (350°F). Drain soaked black-eyed peas and rinse under cold water.
02
Place black-eyed peas in a pot, cover with water by 2 inches, bring to boil, then simmer until tender but not mushy, about 25 minutes. Drain and set aside.
03
In a skillet over medium heat, warm 1 tablespoon olive oil. Add onion, garlic, red bell pepper, and jalapeño. Cook until onions turn translucent and vegetables soften, about 7 minutes.
04
In a large bowl, mash the cooked black-eyed peas coarsely with a potato masher, leaving some texture.
05
Add cooked vegetables, smoked paprika, cumin, thyme, cayenne, oats, flax egg, salt, and pepper to the mashed peas. Stir until evenly combined.
06
Press mixture firmly into a greased 8x4-inch loaf pan. Bake for 35 minutes until the edges are crisp and the top is firm to touch.
07
While the loaf bakes, char corn kernels in a dry skillet over medium-high heat, stirring occasionally, until blackened in spots, about 5 minutes.
08
Add roasted poblano, maple syrup, apple cider vinegar, nutritional yeast, and vegetable broth to the charred corn. Use an immersion blender or regular blender to purée until smooth.
09
Transfer the purée to a small saucepan, bring to a simmer over medium heat. Stir in cornstarch slurry and cook, stirring constantly, until gravy thickens, about 3 minutes. Adjust seasoning with salt and pepper.
10
Remove loaf from oven, let rest 10 minutes before slicing. Serve slices topped with charred corn gravy.

From the editor

Cooking tips

Soaking black-eyed peas overnight reduces cooking time and helps achieve a tender but intact texture for the loaf.
Use the flaxseed mixture as a binder to hold the loaf together while keeping it fully plant-based.
Char the corn kernels carefully over medium-high heat, stirring frequently, to develop the smoky flavor without burning.
Leftover loaf slices can be reheated in a skillet or toaster oven to regain their crisp edges.

Published June 20, 2026