Vegan Hoppin’ John
A traditional Southern New Year’s Day dish that is believed to bring a prosperous year filled with luck. Don’t forget to save some for the next day (Skippin’ Jenny) for even more good luck!
Updated: Fri, 04/20/2018 - 10:18pm
- 1 pound black-eyed peas, soaked 6 hours (up to overnight)
- 3 cups water
- 3 cups vegetable stock
- 1-2 garlic cloves, minced
- 1 medium onion, chopped
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 Tablespoon safflower oil
- 3-4 strips tempeh bacon, diced
- 1 cup chopped cabbage
- 1 cup sliced collard greens
- ½ teaspoon cayenne pepper
- Salt and pepper
- 4 cups cooked brown rice
- In a large stock pot, combine black-eyed peas, water, stock, garlic, onion, thyme and bay leaf. Bring to a boil, reduce heat to medium-low and simmer 30-45 minutes or until black-eyed peas are tender but still whole.
- Meanwhile, heat oil in a non-stick pan over medium heat. Add tempeh bacon, cabbage and collards. Sauté for 5-6 minutes or until tempeh is crispy and greens are softened. Set aside.
- Discard bay leaf from black-eyed peas. Season with cayenne, salt and pepper. Mix in tempeh and greens. Serve immediately over rice and enjoy a great new year!