Though traditionally made with ham or bacon, this vegetarian version of the traditional January dish Hoppin’ John doesn’t lack for flavor! Serve it up this New Year’s day for a bountiful year to come. This recipe comes to us from Robin Robertson, author of the book Veganize It!
1 tablespoon olive oil
1 sweet yellow onion, chopped
1 cup long-grain brown rice
2 cups water or vegetable broth
3 cups cooked or 2 (16-ounce) cans black-eyed peas, drained and rinsed
3 cups chopped cooked collard greens
1 (14.5-ounce) can diced tomatoes, undrained (optional)
1 teaspoon Liquid Smoke
1/4 teaspoon freshly ground black pepper
Vegan sour cream, to serve
Tabasco sauce, to serve
Heat the oil in a large saucepan over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Add the rice and water or broth and bring to a boil. Add salt to taste (the amount of salt needed depends on the saltiness of your broth or if you use water). Reduce the heat to medium-low and cook, covered, until the rice is tender, about 30 minutes. About 15 minutes into the cooking of the rice, stir in the cooked black-eyed peas. When the rice is cooked, stir in the cooked chopped collards, tomatoes (if using), Liquid Smoke, and black pepper. Add more salt, if needed.
To serve, spoon into bowls and accompany with vegan sour cream and Tabasco sauce at the table.