Vegan Hoppin' John

Feb 26th 2021

Feeling lost and wanted to feel good and safe, and you want something good food to make you feel better and loved, try this Vegan Hoppin' John soul food recipe. The best thing about this recipe, it is smoky, healthy and it is a satisfying version of a Southern classic for the New Year.

This recipe is from Tori Avey and don't forget to click on the ingredients to get them.

Ingredients

  • 2 cups dried black eyed peas
  • 8 oz. sliced mushrooms
  • 3 tablespoon olive oil divided
  • 4 whole carrots peeled and roughly chopped
  • 2 celery stalks roughly chopped
  • 1 whole onion roughly chopped
  • 1 teaspoon crushed garlic
  • 15 oz. diced fire roasted tomatoes 1 can
  • 2 cups vegetable stock low sodium
  • salt to taste
  • chopped scallions garnish - optional
  • 6 cups steamed white or brown rice for serving prepared

Preparations

Step 1

Soak black eyed peas overnight, then drain, rinse and set aside. In a medium saucepot or large saute pan, heat 2 tbsp olive oil over high until it just begins to smoke. Add the mushrooms in a single layer and let them sear undisturbed for 2-3 minutes until they begin to turn golden on the searing side. Stir continuously for another 1-2 minutes until the mushrooms are golden throughout. Reduce heat to medium.

Step 2

Add carrots, celery and onion along with the remaining 1 tbsp of olive oil. Cook until vegetables are soft and translucent, then add garlic and cook for 1 minute more until fragrant.

Step 3

Add fire roasted tomatoes, smoked paprika, turmeric, cayenne, chili powder, vegetable stock and soaked black eyed peas to the pan, stir to blend. Bring mixture to a simmer over medium heat, then cover and cook for 25-30 minutes until the beans are just tender - don't overcook them or they will get mushy. Remove the lid and continue to cook the liquid has reduced by half. Season with salt to taste. Usually add about 1 tsp if using a low sodium broth. Salt makes the other flavors pop.

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