Vegetarian Hoppin’ John

January 01, 2010 By: Megabeth Category: Main Dishes Print This Post Print This Post

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There are many legends on what to eat when ringing in a new year and black eyed peas always top the list. Eat some black eyed peas to bring good luck and prosperity in the new year.  I’ll try it and see what happens. Either way, this recipe is a spicy, warm meal on a cold winter night. Of course, the original Hoppin’ John requires some pork, but this is made with vegetarian sausage. You’ll never miss the meat. This also makes a heck of a lot so you won’t go hungry if you’re feeding this to a crowd.

Vegetarian Hoppin’ John
By Megabeth

  • 2 15 oz cans organic black eyed peas, drained
  • 1 14.5 oz can diced organic tomatoes
  • 1 4 oz can green chilies
  • 1 teaspoon garlic salt
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 32 oz vegetable stock
  • salt and pepper to taste
  • 3 cups long grain rice, uncooked
  • 1 T olive oil
  • 8 ounces vegetarian sausage, crumbled

Empty black eyed peas, tomatoes (include the liquid) and green chilies into slow cooker. Add spices and one cup vegetable broth. Stir to combine. Cover and heat on low for 3-4 hours.

Vegetarian Hoppin John

Add long grain rice and the rest of the vegetable broth. Heat for another hour or two. Add more water or vegetable broth if mixture dries out.

About 15 minutes before serving, brown vegetarian sausage in olive oil over medium high heat.

Add to mixture in slow cooker. Stir to combine. Taste and adjust seasonings accordingly.

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