Sausage and black-eyed pea hash

Sausage and Black-Eyed Pea Hash, a Cooking Light recipe renovation by Recipe RenovatorSpicy soy chorizo, veggies, and black-eyed peas with a zesty sauce. A Cooking Light recipe renovation, now vegan and gluten-free.

The renovation: I substituted soy chorizo for 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. If you eat eggs, this would be great topped with a soft-cooked egg as in the original recipe. See below for suggestions on reducing the sodium. You can also use my quinrizo in this recipe.

Suitable for:

vegan, gluten-free, reduced-sugar diets

Not for:

low-sodium or migraine diets

Today’s post is part of our mission to help you rebuild your health through food and lifestyle choices. Look for posts on Mondays featuring gluten-free, sugar-free recipes made with healthy plant-based ingredients, Tuesday reviews, Wednesday essays, Thursday how-to’s, and Friday giveaways (when available).

This Worcestershire sauce is vegan but not gluten-free:

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    Sausage and black-eyed pea hash
  • Spicy, one-dish dinner featuring soy chorizo and loaded with veggies.
Servings Prep Time Cook Time
4 servings 30 minutes 20 minutes


Servings: servings


  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 C. (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.
  5. [If adding eggs, wipe pan with a paper towel. Return pan to medium heat. Add 1 T. olive oil to pan; swirl to coat. Crack eggs into pan; cook 4 minutes or until whites are set. Remove from heat.]
  6. Place about 1 cup pea mixture onto each of 4 plates; top each serving with one egg if using. Sprinkle evenly with black pepper.

Recipe notes

Per serving:  

  • 306 calories
  • 12 g fat
  • 0 g cholesterol
  • 690 mg sodium
  • 488 mg potassium
  • 37 g carbohydrate
  • 10 g fiber
  • 7 g sugars
  • 17 g protein
  • 8  Weight Watchers Points Plus

Reduce sodium by making your own quinrizo without salt, and reducing the amount of Worcestershire sauce and mustard.
Required FTC disclosure: I am part of the Cooking Light Bloggers' Connection. I was not paid to write this post.

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  1. Jenn says

    Do you have your own on your blog? I’ve tried making it from home, but it never compares to Trader Joe’s. And I wonder what a good vegan substitute would be for the soft cooked egg…

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