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Vegetarian Hoppin' John

Vegetarian New Years meal that is a big crowd pleaser for both vegetarians and meat eaters! Packed with flavor, a bowl of this heartwarming dish is a great way to ease into a new year.

Prep:

60

minutes

Cook:

90

minutes

TOtal:

150

minutes

Ingredients

  • 2 16 oz bags of black eyed peas (or about 4 1/2 - 5 cups if using from bulk)
  • 2 cups Basmati rice
  • 4 TBSP butter
  • 1 1/2 large red onions, chopped + 1/4 red onion cut into large slices
  • 5 cloves garlic, diced
  • 5-6 large tomatoes, diced
  • 1 bunch scallions, diced
  • 1/2 bunch parsley, finely chopped
  • 14-16 ounces of sharp cheddar cheese, grated. I recommend combining two types of cheddar, like a sharp cheddar cheese and an aged cheddar cheese from Kerrygold. The cheese is melted on top so a nice, flavorful cheese makes a difference
  • 1 pack veggie bacon (I like LightLife Smart Bacon)
  • 2 packs Field Roast plant-based sausages. I like to use one pack of Smoked Apple and Sage plus one pack of Italian Garlic and Fennel
  • 3/4 cups - 1 cup soy sauce
  • 1 TBSP dried thyme
  • 1 tsp + 1/2 tsp salt
  • 3/4 tsp allspice
  • pinch of cayenne pepper and black pepper
  • Approximately 4 TBSP olive oil or cooking oil

Instructions

  1. Please note this recipe cooking time is estimated based on once the black eyed peas have cooked in the crockpot. You can do multiple steps of prep, including cooking the rice, while peas are cooking or while they are on warm.
  2. Place black eyed peas in a large mixing bowl with water and soak overnight, at least 8-10 hours. Cover peas with plenty of water as they will expand and soak up the liquid.
  3. Drain peas, then add to a crockpot and cover with water.
  4. Slice 1/4 red onion in large slices and add to the crock pot with peas.
  5. Cook peas in crock pot on medium for about 7 hours until peas are completely done. Start tasting and testing after 6 hours. When peas are done, turn to low or warm.
  6. Wash and cut all vegetables - garlic, onion, tomatoes, parsley, scallions, and set aside.
  7. Grate cheeses and set aside, keeping cool in refrigerator.
  8. Once peas are cooked through, drain in a colander over a bowl, reserving most of the cooking liquid.
  9. Return peas to crock pot with 1 1/2 cups of the reserved liquid and set to low, keeping covered.
  10. Heat oil in a large saute pan.
  11. Saute garlic in oil 2-3 minutes until it starts to brown, then add onion and saute until onions are starting to cook, about 3-4 minutes.
  12. Add allspice, cayenne, thyme, black pepper, and 1 tsp salt, stir to combine and turn heat to low.
  13. Add in soy sauce, a little at a time, along with another 1/2 cup of the reserved liquid from the peas.
  14. Simmer on low for 5 minutes until well-combined, then pour all of mixture into the crock pot and stir in with the peas.
  15. Preheat oven to 450. Place rice, 1/2 tsp salt, and slices of butter in a large baking pan. Pour in 3 1/2 cups of water and cover tightly with foil. Bake in oven allowing rice to steam 32-35 minutes. You can peel back a corner (careful not to burn when steam is released), and check that the rice is fluffy and the water is completely gone from the bottom of the baking pan. Set aside covered.
  16. Heat oil in large saute pan and cook the bacon according to package directions, then set aside. Note that some veggie bacon you have to separate gently with a knife before cooking.
  17. For the veggie sausages, remove the casings and cut into 1/2 inch thick round slices. Wipe out the pan the bacon was cooked in, add more oil, and cook the sausages turning in oil until edges are slightly browned, about 4-5 minutes. Cook in batches if needed, depending on the size of the pan. Set aside cooked sausages.
  18. Add bacon and sausage to the Hoppin' John, stir in to combine, and keep warm on low until ready to serve.
  19. To plate, add rice to a bowl, pour a large scoop of black eyed peas over rice, top with grated cheese, then top with a little more sauce to help cheese melt.
  20. Top with tomatoes, scallions, and parsley.