Here’s a vegetarian Hoppin’ John recipe that uses vegetarian sausage instead of the ham hock and bacon used in traditional Hoppin’ John. I recommend using MorningStar Sausage Crumbles for vegetarian sausage recipes as it is good quality and available at many grocery stores.
Vegetarian Hoppin’ John
3 cups cooked black-eyed peas (approximately two 15.5 oz cans), drained and rinsed
8 oz. vegetarian sausage, crumbled
one 14.5 oz can tomatoes, drained and finely chopped
one 4 oz can diced green chiles, drained
1 cup vegetable stock
1 medium-size yellow onion, chopped
1 celery rib, chopped
2 tbsp olive oil
3 garlic cloves, minced
1 tsp dried thyme
salt and pepper
3 cups cooked long-grain brown or white rice
- Heat 1 tablespoon olive oil in a medium-size skillet over medium heat. Sauté the onion celery until soft, about 5 minutes. Add the garlic and thyme, and sauté, stirring constantly for 30 seconds. Remove from heat.
- In a 3½ – 4 quart slow cooker, add the sautéed vegetables, black-eyed peas, tomatoes, chiles, and vegetable stock. Season with salt and pepper. Cover and cook on Low for 4-6 hours.
- About 15 minutes before serving, heat the remaining 1 tablespoon oil in the skillet over medium heat. Cook the sausage until browned all over, about 8 minutes. Add the sausage to the slow cooker along with the cooked rice, stirring to combine. Adjust the seasonings to taste.
Yield: Serves 4 to 6