Vegan Hoppin John Recipe

It’s a traditional New Year’s Day meal, but we ate something else on New Years instead (vegan pizza with Daiya from Whole Foods). I was still craving some black eyed peas so I made a batch of Hoppin John yesterday.

Last night’s dinner was so well-received that my husband says he “could eat everyday for the rest of his life.” He served himself three servings and claimed that it was the most comforting food I’ve ever made for him. With such rave reviews, I figured I’d share the recipe. Here it is below, just the way I made it.

One caveat: Every pressure cooker is different. Use the manual for yours to determine how to adjust your settings and cooking times. You may have to experiment a bit to get the recipe just right.

Pressure Cooked Vegan Hoppin John
(Old Version – 2011, Stovetop Pressure Cooker)

Ingredients
about 8 ounces of dry black eyed peas (resulting in 3 cups cooked)
1 medium yellow onion, chopped
2 ribs of celery, chopped
3 cloves of garlic, finely chopped or pressed through a garlic press
1 tablespoon of fresh thyme, chopped
14 ounce can of diced tomatoes
4 ounce can of diced green chilies (however hot or mild you like – we like hot or medium chilies)
1 cup vegetable stock
12 ounces pre-seasoned and pre-cooked ground vegan sausage (I used a soyrizo copycat)
1 cup dry white rice (resulting in 3 cups cooked)
salt, pepper, and taco or cajun seasoning to taste
plenty of water
oil

Directions
Quick soak black eyed peas in pressure cooker: Add 4 times as much water as black eyed peas to pressure cooker (but filling pressure cooker no more than halfway full). Add a tablespoon of oil to prevent foam from clogging pressure cooker valve. (I suggest using a cheap oil since the flavor won’t much matter here). Secure lid and set to high setting. Heat until pressure cooker reaches boil (mine has a valve that pops up at that point). Remove from flame and let sit one hour while you prep the other ingredients.

Rince black eyed peas and return to pressure cooker. Again, add 4 times as much clean water as black eyed peas to pressure cooker (but filling pressure cooker no more than halfway full). Add a tablespoon of oil. Secure the pressure cooker lid, bring to boil on high heat at the pressure cooker’s high setting, then reduce flame to medium heat and cook for 12-15 minutes (less time for lower elevations). Remove from heat, allow to cool before removing lid.

While peas are cooking or cooling cook rice in rice cooker (generally, 1 cup dry rice to 2 cups water). While rice is cooking and after peas are cool, rince peas and set aside. They should be soft and beginning to get mushy.

Add a few tablespoons of oil to the pressure cooker and keep the lid off. (This is where the oil matters – choose a flavorful oil like olive oil). Heat the oil, add the onions and celery. Cook til onion and celery is soft. Then add garlic and thyme and stir well. Add the cooked black eyed peas, tomatoes, chilies, vegetable stock, and spices and stir well. Secure pressure cooker lid and bring to boil, reduce flame to medium heat and simmer for 10 minutes. (Alternatively you could cook without pressure on stovetop at med-high heat for about 20 – 30 minutes).

Remove from flame and relieve pressure according to your pressure cooker directions. Bring back to stovetop on high heat. Add in ground “sausage” and rice. Stir well and heat through. Taste and add spices as needed.

Serve hot with cornbread and greens.

 

Pressure Cooked Vegan Hoppin John
(NEW Version – 2012, Electric Pressure Cooker)

Ingredients
1 pound of dry black eyed peas, rinsed and sorted
1 medium yellow onion, chopped
2 ribs of celery, chopped
3 cloves of garlic, finely chopped or pressed through a garlic press
1 tablespoon of fresh thyme, chopped
14 ounce can of diced tomatoes
4 ounce can of diced green chilies (however hot or mild you like)
1 cup vegetable stock
12 ounces pre-seasoned and pre-cooked ground vegan sausage (like soyrizo)
1 cup dry white or brown rice (whichever you prefer)
salt and pepper to taste
plenty of water
2 tablespoons of oil

Directions Quick cook black eyed peas in pressure cooker: Add blackeyed peas to pressure cooker and add plenty of water (at least 2-4 times as much water as beans). Add a tablespoon of oil to prevent foam from clogging pressure cooker valve. (I suggest using a cheap oil since the flavor won’t much matter here). Secure lid and set to high setting for 10 minutes. When finished, quick release the pressure to stop cooking.

Rinse black eyed peas and return them to the pressure cooker. (You do this to remove the gas-producing compounds in the beans so they’re easier to digest). Add 2 cups of water and all the other ingredients. Add a few tablespoons of oil (this is where the oil matters – choose a flavorful oil like olive oil). Secure pressure cooker lid and cook on high for 10-15 minutes. Let the pressure cooker do the slow/natural release so the food can continue to cook a bit. When safe, remove the lid and stir well. Taste and add spices as needed. Serve hot with cornbread and greens.

* Adapted from “Vegetarian Hoppin’ John” recipe in the Fresh From The Vegetarian Slow Cooker cookbook by Robin Robertson. (specific changes include: use of pressure cooker instead of slow cooker, added celery, fresh thyme instead of dried, pre-seasoned soyrizo type of veggie meat instead of generic unseasoned veggie meat.)

* This article has been updated as of May 2012.

5 Responses to Vegan Hoppin John Recipe

  1. Yay you! Not only did you make hoppin’ john but you used the pressure cooker! Looks good.

  2. I love the pressure cooker! After the hoppin john recipe I made lima bean succotash the next day. Tasty!

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