Delicious, New Orleans-Inspired Vegan Hoppin' John

This recipe captures the soul of New Orleans with smoky flavors, aromatic vegetables, and the classic combination of black-eyed peas and rice, all made vegan!

Yields: 6-8 servings

Prep time: 25 minutes (plus soaking time for peas)

Cook time: 1 hour 15 minutes

Ingredients:

• 1 pound dried black-eyed peas, rinsed and soaked overnight (or quick-soaked according to package directions)
• 2 tablespoons olive oil or other neutral oil (Grapeseed)
• 1 large yellow onion, chopped
• 2 celery stalks, chopped
• 1 green bell pepper, chopped
• 4 cloves garlic, minced
• 2 teaspoons smoked paprika
• 1 teaspoon dried thyme
• ½ teaspoon cayenne pepper (or more to taste)
• 1 bay leaf
• 4 cups vegetable broth
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 cup chopped fresh or frozen collard greens or kale
• 1 tablespoon apple cider vinegar
• Salt and freshly ground black pepper to taste
• Cooked long-grain white rice, for serving
• Optional garnishes: chopped green onions, fresh parsley, vegan hot sauce

Instructions:

1. Cook the Black-Eyed Peas: Drain and rinse the soaked black-eyed peas. Place them in a large pot and cover with fresh water by at least 2 inches. Bring to a boil, then reduce heat and simmer gently for 45-60 minutes, or until tender but not mushy. Drain the peas, reserving about 1 cup of the cooking liquid. Set aside.
2. Sauté the Aromatics: In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, celery, and bell pepper and cook, stirring occasionally, until softened, about 8-10 minutes.
3. Add Garlic and Spices: Stir in the minced garlic, smoked paprika, thyme, and cayenne pepper. Cook for 1 minute more, until fragrant.
4. Build the Flavor: Add the bay leaf, vegetable broth, and diced tomatoes (undrained) to the pot. Bring to a simmer and cook for 15 minutes to allow the flavors to meld.
5. Combine and Simmer: Add the cooked black-eyed peas and the reserved cooking liquid to the pot. Stir in the chopped collard greens or kale. Season with salt and freshly ground black pepper to taste.
6. Final Simmer: Reduce the heat to low, cover the pot, and simmer for another 15-20 minutes, or until the greens are tender and the flavors have fully combined.
7. Add Vinegar: Stir in the apple cider vinegar just before serving. This brightens the flavors.
8. Serve: Ladle the vegan Hoppin' John over hot cooked white rice. Garnish with chopped green onions, fresh parsley, and your favorite vegan hot sauce, if desired.

New Orleans Inspired Flavor Tips:

• Smoked Flavor is Key: Don't skimp on the smoked paprika. It provides that essential smoky depth reminiscent of traditional versions with smoked ham hocks.
• Trinity Base: The combination of onion, celery, and green bell pepper (the "holy trinity" of Cajun and Creole cooking) forms the aromatic foundation of this dish.
• Spice Level: Adjust the amount of cayenne pepper to your preference. New Orleans cuisine often has a bit of a kick!
• Fresh Herbs: If you have them, adding fresh thyme along with the dried can elevate the flavor. Stir in fresh parsley at the end for brightness.
• Vegan "Ham" (Optional): For an even more traditional feel, you can add about ½ cup of diced vegan smoked ham during the last 15 minutes of simmering. This will add a chewy texture and extra smoky flavor.

Enjoy this flavorful and comforting vegan Hoppin' John, a delicious taste of New Orleans!