Vegan Hoppin’ John

Vegan Hoppin’ John

vegan hoppin' john


Since it is New Year’s Eve, I find it necessary to offer up a nice black-eyed pea recipe.  Black eyed peas are traditionally eaten in the United States on New Year’s Day to bring prosperity for the upcoming new year.   This recipe is similar to a traditional Hoppin’ John recipe but, it has a few extra goodies.  I left out the tomatoes on this one, and of course, there are no animal ingredients.

This is a simple, filling, one dish meal that can be whipped up relatively fast, provided you have many different pots and pans handy. I like to start cooking all the other stuff while the rice and beans are cooking.  This saves lots of time, but creates a quite bit of stove top clutter.  The ingredients can be subbed out based on what you have on hand.  Feel free to use brown rice or quinoa instead of basmati, add or subtract whichever veggies you’d like, and season to taste.  Just don’t leave out those black eyed peas!

 

Ingredients:

  • 1 1/2 cups Black Eyed Peas
  • 2 cups Basmati Rice
  • 2 cups Chanterelle mushrooms or mushrooms of your choice, sliced thinly
  • 1 medium sized Onion, chopped
  • 4 stalks Celery, chopped
  • 2 medium sized Carrots, chopped
  • 1/2 cup (or more) Daiya vegan cheese, shredded [optional and/or replaceable with other vegan cheese or nutritional yeast]
  • 1 block Tempeh, crumbled
  • 1/4 cup soy sauce
  • Drizzle of Olive Oil
  • 4 leaves dried Sage, rubbed
  • Salt and Pepper to taste
  • 1-2 tbsp Tabasco sauce
  • 1 tbsp Chili Powder
  • 2 tsp Creole Seasoning
  • 2 tsp Paprika

Directions:

First, cook your black-eyed peas.  If dried, use package directions.  If fresh, cover at least one inch above beans with salted water and bring to boil, let simmer on medium low until tender, about 30 minutes.  Drain if needed. You can cook your Basmati rice simultaneously in a different pot… again, use package directions.   Set both rice and black eyed peas aside when finished cooking.

Next, mix your crumbled tempeh with soy sauce, a hefty drizzle of olive oil and rubbed sage.

tempeh

In frying pan, cook over medium high heat until slightly crispy.  Set aside.

chanterelle mushrooms

Using same frying pan that you used to cook the tempeh, sauté the mushrooms (with no water added if using chanterelles and a little touch of water if using other types of mushrooms) until all liquid has evaporated and the mushrooms are chewy.  Set aside.

In a different frying or large saucepan, combine carrots, celery and 2 cups of water and cook over medium heat until all water has evaporated.  Add chopped onions and cook on medium low heat until onions are translucent.  Combine with sautéed mushrooms.

carrots, celery, etc

Now, combine black-eyed peas and rice with the carrot, celery, mushroom and onion mixture into large pot.  Mix in shredded “cheese” and stir gently on very low heat until melty.  Salt and pepper to taste and add Tabasco sauce.  Add chili powder, creole seasoning, and paprika into pot, or serve in individual bowls and sprinkle spices on top.

hoppin' john

Happy New Year!!!

5 Responses to Vegan Hoppin’ John

  1. Theresa says:

    This was super good! Used crimini mushrooms instead.

  2. [...] Tempeh Hoppin’ John [...]

  3. [...] Vegan Hoppin’ John [...]

  4. Kristie says:

    This looks delish. I have everything to make it except for the mushrooms. Can’t wait to try it today!

  5. Jennifer says:

    Yay for black eyed peas! This looks soooo good. I can’t wait to eat it. Happy New Year! :)