Vegan Hoppin' John

• Produce

  • 2 cups Black-eyed peas, dried
  • 4 Carrots
  • 2 Celery stalks
  • 1 tsp Garlic
  • 8 oz Mushrooms
  • 1 Onion
  • 1 Scallions
  • 1 can Tomatoes, fire-roasted

• Canned Goods

  • 2 cups Vegetable stock

• Pasta & Grains

  • 6 cups White or brown rice

• Baking & Spices

  • 1/4 tsp Cayenne
  • 1/8 tsp Chili powder
  • 1 tsp Paprika, smoked
  • 1 Salt
  • 1/4 tsp Turmeric

• Oils & Vinegars

  • 3 tbsp Olive oil

• Other

  • Medium saucepot or large saute pan

Found on toriavey.com

Description

Ingredients

• 2 cups dried black eyed peas
• 8 oz. sliced mushrooms
• 3 tbsp olive oil, divided
• 4 carrots, peeled and roughly chopped
• 2 celery stalks, roughly chopped
• 1 onion, roughly chopped
• 1 tsp crushed garlic
• 1 can (14-15 oz.) diced fire roasted tomatoes
• 1 tsp smoked paprika
• 1/4 tsp turmeric
• 1/4 tsp cayenne
• 1/8 tsp chili powder
• 2 cups vegetable stock (low sodium ok)
• Salt to taste
• Chopped scallions (garnish - optional)
• 6 cups steamed white or brown rice for serving (prepared)
• Medium saucepot or large saute pan

Directions

• Soak black eyed peas overnight, then drain, rinse and set aside. In a medium saucepot or large saute pan, heat 2 tbsp olive oil over high until it just begins to smoke (keep a close eye on it-- you dont want the oil to darken in color, but you do want it to get very hot). Add the mushrooms in a single layer and let them sear undisturbed for 2-3 minutes until they begin to turn golden on the searing side. Stir continuously for another 1-2 minutes until the mushrooms are golden throughout. Reduce heat to medium.Add carrots, celery and onion along with the remaining 1 tbsp of olive oil. Cook until vegetables are soft and translucent (about 7-10 minutes), then add garlic and cook for 1 minute more until fragrant.Add fire roasted tomatoes, smoked paprika, turmeric, cayenne, chili powder, vegetable stock and soaked black eyed peas to the pan, stir to blend. Bring mixture to a simmer over medium heat, then cover and cook for 25 -30 minutes until the beans are just tender - dont overcook them or they will get mushy. Remove the lid and continue to cook until the liquid has reduced by half. Season with salt to taste. I usually add about 1 tsp. if using a low sodium broth. Salt really makes the other flavors pop!Serve hot over steamed rice. Garnish with chopped scallions, if desired. May also be served as a warm dip with corn or tortilla chips.