January 11, 2009

Vegan Hoppin' John

Vegan Hoppin' John
Recipe adapted from Cuisine At Home, February 2009
  • 1 lb. dried black-eyed peas, rinsed
  • 1 pkg. spicy vegan sausage, sliced (14 oz.)
  • 4 cups low-sodium vegetable broth
  • 2 cups chopped onion
  • 1 cup chopped celery
  • 1 Tbsp. cider vinegar
  • Salt and pepper to taste


  1. Place black-eyed peas in a bowl and cover with water. Let stand at room temperature for 24 hours.
  2. Drain peas, rinse, and drain again. Combine drained peas, sausage, broth, onion, and celery in a 4-to-6-quart slow cooker.
  3. Cover and cook on high-heat setting until peas are tender, about 3 hours.
  4. Stir in vinegar. Season with salt and pepper.
  5. Serve with rice.