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Vegan Hoppin' John

Serves 4 to 6
Time 7 hr 20 min
A steaming bowl of this thick soup is said to bring good luck for the coming year, but you don't have to serve it only on your New Year's menu. Tempeh bacon and vegetables add depth of flavor to simple black-eyed peas and rice.
Ingredients
  • 2 cups dried black-eyed peas rinsed
  • 1 medium yellow onion chopped
  • 1 teaspoon dried thyme
  • 1 cup uncooked long grain rice
  • 2 strips tempeh bacon chopped
  • 1 medium green bell pepper chopped
  • cayenne pepper
  • 1/4 teaspoon coarse sea salt
  • 1/4 teaspoon ground black pepper
  • Hot pepper sauce (optional)
Method

Put black-eyed peas into a large bowl, cover with water and set aside for 6 hours or overnight.

Drain black-eyed peas, then transfer to a large pot. Add 6 cups water, onions and thyme and bring to a boil. Reduce heat, cover and simmer until black-eyed peas are tender but still whole, about 45 minutes. Add rice, tempeh bacon, peppers, cayenne, salt and pepper. Cover and simmer until rice is tender, about 15 to 20 minutes. Season with hot pepper sauce, if you like. Ladle into bowls and serve.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 2 cups dried black-eyed peas rinsed
  • 1 medium yellow onion chopped
  • 1 teaspoon dried thyme
  • 1 cup uncooked long grain rice
  • 2 strips tempeh bacon chopped
  • 1 medium green bell pepper chopped
  • cayenne pepper
  • 1/4 teaspoon coarse sea salt
  • 1/4 teaspoon ground black pepper
  • Hot pepper sauce (optional)