Vegan Hoppin’ John
Vegan Hoppin’ John
Our Black-Eyed Peas are pre-soaked, which means that this simple and soulful Vegan Hoppin’ John gets on the table in no time at all. It's everything you want in comfort food—satisfying, smokey, healthy and easy to make. We lean on a trifecta of smokey flavors (smoked paprika, chipotle pepper and fire-roasted tomatoes!) to get a comforting taste that really sticks to your ribs. Pair with Sautéed Collard Greens and buttermilk biscuits for a meal fit to ring in the New Year.
4 tablespoons olive oil
1 Melissa’s Perfect Sweet Onion, diced
1 green bell pepper, finely chopped
4 cloves Peeled Garlic, minced
2 stalks celery, diced
1 teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon dried thyme
4 cups Melissa’s Black-Eyed Peas (2 tubs)
15 ounce can diced fire-roasted tomatoes
4 cups vegetable broth
2 bay leaves
1 dried chipotle pepper
1 teaspoon apple cider vinegar
1 teaspoon Tabasco
1 teaspoon fresh thyme, chopped, plus more for garnish
White or brown rice, for serving
Heat olive oil in a 5-quart Dutch oven over medium-high heat. Add onion, celery, green pepper, salt and black pepper. Cook until the onions are soft and translucent—about 6 to 8 minutes, then add garlic, smoked paprika and dried thyme and cook for 1 minute until fragrant.
Add fire roasted tomatoes, vegetable stock and Melissa’s Black-Eyed Peas to the pot, stir to blend. Add bay leaves and chipotle pepper then bring mixture to a simmer over medium-high heat. Cover and cook for about 25 to 30 minutes.
Remove the lid and continue to cook until the liquid has reduced by half.
Fish out the bay leaves and chipotle pepper. Finish with tamari, apple cider vinegar, Tabasco, fresh thyme and salt and pepper to taste.
Serve over fresh steamed rice and garnish with fresh thyme leaves.
Options for visual appeal:
- Stir in 1 cup lacinato kale, chiffonade.
Product feature option:
- Add grilled Hearts of Palm to mimic bacon.