Pea Jacks with Vegan Aioli

Never heard of a pea jack before? You've come to the right place. Imagine that you want a crab cake. You don't have any crab, but you do have a can of black eyed peas sitting on your shelf! I loved eating pea jacks when I was a kid. Now, as an adult, I really appreciate how incredibly cheap they are to make. Because I like to think of mine like a crab cake, I made a cajun style aioli to top them off! They are also delicious with ketchup. 


  • 2 cans of black eyed peas
  • 2 cups of Maseca corn flour or a corn meal mix 
  • 1/2 cup of Almond flour/meal
  • 2 tsp chili powder
  • 1 tsp Tony's Creole Seasoning
  • 1 cup diced purple onion
  • 1 tbsp of Nutritional Yeast
  • 1 tsp of cayenne pepper
  • 1 tsp of red pepper flakes
  • 1 tsp of Garlic and Herb seasoning
  • 1 tbsp of flax seeds soaked in 3 tbsp of water as an egg substitute (or 1 egg
    • Aioli
  • 3 tbsp of aquafaba 
  • 1 cup of oil 
  • 1 tsp of dijon mustard
  • 1/2 tsp of chili powder 
  • 1 tsp of minced garlic
  • 1 tsp of lemon juice
  • salt and pepper to taste
  • cayenne pepper to taste



  1. Mix all of your flour and spices together in a large mixing bowl, add flax seed egg substitute and slowly add water until you have a very dry, firm dough. 
  2. Add black eyed peas and onions slowly and mix thoroughly.
  3. Make patties and fry them in a skillet like a thick pancake. 
  4. In a glass measuring cup or small bowl, use an immersion blender or whisk aquafaba, dijon mustard, and spices together. 
  5. Add oil slowly while blending/whisking. The aquafaba will turn white and thick. If oil begins to build up on the surface, stop adding oil and continue mixing until it is distributed. 
  6. Add garlic and lemon juice. 
  7. Experiment with other flavors of your own!