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BBQ Black-Eyed Pea and Collard Rolls

Dish Type: Assorted Beans and Lots o'Lentils


  • 12 large Collard Leaves
  • 1 tablespoon Vegetable Oil
  • 8 ounces Cremini Mushrooms, sliced thickly
  • 4 cups Chopped Collards
  • 1, 15oz can Black-Eyed Peas, drained and rinsed (1 1/2 cups)
  • 3 cups Backyard BBQ Sauce (below)
  • Backyard BBQ Sauce
  • 1 tablespoon Vegetable Oil
  • 1 Medium-size Yellow Onion, chopped as finely as you can
  • 4 cloves Garlic, minced
  • 1/4 teaspoon Salt
  • 1 teaspoon Red Pepper Flakes
  • 1 (28-ounce) can Crushed Tomatoes
  • 1/3 cup Molasses
  • 1/3 cup White Vinegar
  • 2 tablespoons Sugar
  • 1 tablespoon Prepared Yellow Mustard (Dijon is fine, too)
  • 2 teaspoons Liquid Smoke


To make Black-Eyed Peas and Collard Rolls:  Bring a large pot of water to a boil.

When the water is boiling, submerge the collard leaves and cover for 6 minutes.  When done, use tongs to transfer them to a strainer and let cool.  Handle them gently so that they don’t rip.

Preheat a large skillet over medium heat.  Saute the mushrooms in the oil for about 5 minutes, until softened.  Add the chopped collards.  Cook for 7 to 10 minutes, or until most of the moisture has cooked off.  Add the black-eyed peas and cook through.  Pour on 2 cups of the BBQ sauce and cook for about 5 more minutes.  If it looks watery, turn the heat up a bit and cook a few more minutes.

Let cool just a bit so that you can make the rolls without burning yourself.

Place a collard on a flat work surface with the side that has not been sliced facing you.  Place about 2 tablespoons of the black-eyed peas and company in the lower third of the collard.  Fold the bottom up over the mixture, then fold in the sides.  Roll the collard up, gently but firmly.  If the filling is spilling out, remove some of the black-eyed peas and try again.

Continue rolling the remaining collards.  When ready to serve, spoon extra BBQ sauce over the rolls.

To make BBQ Sauce: Preheat a saucepan over medium heat.  Place the onions in a pan and saute the oil until browned (about 7 minutes).  Add the garlic and saute for another minute.  Add all the other ingredients except the mustard and liquid smoke, and cook for at least 30 minutes and up to 1 hour, uncovered, stirring occasionally.  Lower the heat if the sauce begins to splatter everywhere.  Add the mustard and liquid smoke, and taste for sweetness/sourness.  Adjust the flavors if you think it’s necessary, and cook for 5 more minutes.  If you like a smooth BBQ sauce then puree it, but that’s not entirely necessary.

Reprinted with permission from Veganomicon.

Read the blog post where this recipe originally appeared: Vegan BBQ Sauce Recipe from Veganomicon

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