Put on about 1 1/2 cups black-eyed peas to cook (use at least 4 cups of water).
Put on about 1 1/2 cups rice (I used short-grain brown rice) to cook (just under 3 cups of water).
Meanwhile, work on the flavoring part:
Cook 2-4 strips vegan bacon in a large skillet. When done, remove and cool on rack or paper towel. When cool, chop or crumble into small pieces. This is optional, but it's really good!
In the same skillet, saute one onion, chopped and two stalks celery, finely diced. After a few minutes add 2-3 cloves garlic, minced and some chopped celery leaves if you have them (mostly for color). When transparent, add a can (15 oz. or 400g) of crushed tomatoes (I used Trader Joe's fire roasted ones for some extra flavor) and the bacon. Season while simmering. I used plenty of Tabasco sauce, sea salt, and a bit of sucanat to bring down the tartness just a little. A bay leaf would have been a good idea, but I didn't think of it until later.
When the peas and rice are done, drain the peas and add everything to the skillet. Mix gently but well and adjust seasonings. This stuff's hearty and great as leftovers!