This version of Hoppin’ John is taken from my standard recipe, just minus the animal based products. And oddly enough? I liked it better this year! It doesn’t have to have the liquid smoke, the bit called for does give the hint of bacon smokiness though.
Vegan Hoppin’ John
- 1 Tbsp olive oil
- 1 small onion, diced
- 1 cup celery, diced
- 14-ounce bag tri-color bell peppers, chopped small (3 cups)
- 2 tsp dry Thyme
- 6 cups lower sodium vegetable broth
- 2 15-ounce cans black-eyed peas, drained and rinsed
- 1/2 tsp ground black pepper
- 1/4 tsp liquid smoke
- Cooked rice
In a deep skillet heat the oil over medium high, add in the vegetables. Cook, stirring often, until the onion is turning golden.
Add in the broth, Thyme and black-eyed peas. Bring to a boil, then lower heat. Simmer until thickened, about 40 minutes, on medium low. I leave a lid on the pot partly on to keep some steam.
Season to taste with pepper and the liquid smoke, add salt if desired. Serve over rice in deep bowls.
Serves 4 to 5.