Southern New Year’s Meal

Yield: 4-6

Our take on a Southern New Year’s classic! Black-eyed peas, greens, and cornbread with our Pit Boss ‘pulled pork.’ This dish is thought to bring good luck and fortune for the coming year, so eat up!


Pit Boss 

  • 2 packages

Black-eyed Peas 

  • 1 lb fresh black-eyed peas 
  • 1 yellow onion, diced 
  • 1 oz garlic, sliced 
  • 28 oz fire-roasted tomatoes 
  • 2 cups vegetable stock or water 
  • 1 tablespoon of smoky salt (We used Red Rocks seasoning blend) 
  • Salt and pepper


  • 1 yellow onion, sliced thin 
  • 1 oz garlic, sliced 
  • 2 bunches of kale, de-stemmed and washed 
  • 1 qt unsweetened soy milk 
  • ½ cup nutritional yeast 
  • ½ cup vegan butter 
  • Salt and pepper 

The How-To

Black-eyed Peas:  

  1. Sauté onion and garlic in a medium pot to soften. 
  1. Add Black-eyed peas, fire-roasted tomatoes, water, and smoked salt seasoning. 
  1. Cover and cook over medium-high heat for 60-90 minutes. 
  1. Remove from heat and add salt and pepper to taste. 


  1. Sauté onion and garlic in butter in a large pot until softened. 
  1. Add as much kale as possible to the pot, cover, and cook for 4 minutes.  Kale will wilt. 
  1. Add soy milk and season with salt and pepper.  Add remaining kale, cover for 4 minutes. 
  1. Uncover and stir wilted kale.  Add additional butter if desired. 
  1. Continue cooking over medium-low heat for about 20 minutes. 
  1. Remove from heat, stir in nutritional yeast and season with salt and pepper.  

Pit Boss 

  1. Heat Pit Boss over medium heat in a medium pot.  To avoid sticking to the pan, add ¼ cup water and stir.  Serve immediately. 
See more awesome ways to cook up some badass Plant Meat here. View Recipes