Vegan Hoppin' John (Rice and Black-Eyed Peas)
A vegan rendition of the classic Southern dish, featuring black-eyed peas and rice with vegan sausage or tempeh bacon, often served on New Year's Day for good luck.
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Servings:
Ingredients
- 1 cup raw brown rice rinsed
- 3 tablespoons extra-virgin olive oil
- 2 links vegan sausage such as Tofurky or Field Roast, cut into ½-inch slices, or 6 to 8 slices bacon-style tempeh strips, cut into small bits
- 1 large onion finely chopped
- 3 to 4 cloves garlic minced
- 1 14- to 16-ounce can diced tomatoes with liquid
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- 1 15- to 16-ounce can black-eyed peas drained and rinsed
- dried hot red pepper flakes and/or smoked paprika to taste
- salt and freshly ground pepper to taste
- ½ cup minced fresh parsley plus more for topping if desired
- ¼ cup sliced fresh basil leaves optional
Instructions
- Combine the rice with 2 ½ cups water in a saucepan and bring to a boil. Lower the heat and simmer gently until the water is absorbed, about 30 minutes.
- Meanwhile, heat 1 tablespoon of the oil in an extra-wide skillet. Add the vegan sausage or tempeh strips and sauté over medium heat, stirring frequently, until golden brown on most sides, about 5 to 7 minutes total. Remove to a plate and set aside.
- Heat the remaining oil in the same skillet. Add the onion and sauté over medium heat until translucent. Add the garlic and continue to sauté until the onion is golden.
- Add the tomatoes, dried basil, thyme, and black-eyed peas. Cook for 5 minutes over low heat, then stir in the sausage and cook for 5 minutes longer.
- Once the rice is done, stir it in, along with the reserved vegan sausage or tempeh bacon.
- Season with the red pepper flakes and/or smoked paprika, salt, and lots of pepper. Stir together well and simmer over low heat for 10 to 15 minutes, adding a small amount of water to keep the mixture moist. Stir in the parsley and optional fresh basil.
- Serve at once; pass around additional parsley for topping individual servings if desired.
Notes
Serve with coleslaw, garlicky greens, and cornbread for a classic Southern-style New Year's Day meal.
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