Vegan Hoppin John

black-eyed peas

🥗Healthier: lentils

💰Cheaper: canned black beans

Lentils are high in protein, while canned beans save time.

brown rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa is nutrient-dense, while white rice is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Soak black-eyed peas overnight in water.

Prepare the vegetables: cut the red bell pepper into julienne strips, then roughly chop them.

Trim the celery stalks, cut them in half, and then into small sticks.

Dice half of the onion into a rough medium dice.

Smash and chop 4 cloves of garlic.

Remove the stems from the collard greens, stack the leaves, roll them up, and cut into a chiffonade.

Prepare homemade veggie broth using mushrooms for umami flavor or use store-bought veggie broth.

Heat a Dutch oven over medium-low heat and add olive oil.

Add the diced onions and celery to the Dutch oven, season with salt, and cook for a few minutes to build flavor.

Add the chopped bell pepper and cook for about 8 minutes until the onions are soft.

Add the chopped garlic and cook for 1-2 minutes until fragrant.

In a ramekin, mix the vegetable base and tomato paste, then add to the vegetables in the Dutch oven and cook for a few moments.

Add the smoked paprika, fresh thyme, and bay leaves to the pot and stir to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary