A Southern classic, made vegan! This easy, meat-free hoppin' John is the perfect dish to throw together whether you're pressed for time or seeking a filling, budget-friendly meal. Black-eyed peas, wild rice, and tomatoes are stewed together in a pressure cooker for fast cooking. If you don't have a pressure cooker, fear not! You can make this recipe on stovetop as well.
Pressure Cooker Hoppin’ John [Vegan, Gluten-Free]
- 1 small onion, chopped
- 4 stalks of celery, chopped
- 4 cloves fresh garlic, minced
- 1 stalk rosemary, tough stem removed, finely chopped
- 1/2 pound dried black-eyed peas if using pressure cooker, otherwise use 3 cups cooked or 2 15-ounce cans low- or no-sodium beans
- 1/2 cup uncooked wild rice, rinsed if using pressure cooker, otherwise use 2 cups cooked wild rice
- 1 15-ounce can low- or no-sodium diced tomatoes
- 1 15-ounce can low- or no-sodium fire-roasted tomatoes
- 2 cups chopped kale (I used curly and measured after I chopped it)
- 4 cups no- or low-sodium vegetable broth
- 1-3 cups water (to fill pot to halfway and make sure the beans are covered with liquid)
- 1/2 cup nutritional yeast
- 1/4 cup no- or low-sodium vegetable soup base
To Make in the Pressure Cooker:
- Using saute function (high), add onion and celery to pressure cooker and saute until just becoming translucent.
- Add the garlic and rosemary and stir for 1-2 minutes, make sure it doesn't burn. Keep warm.
- Add the rest of the ingredients to the pot, filling until halfway full with ingredients covered with liquid (use water to adjust level, but take care not to overfill). Close the lid. Use the beans/chili function and set timer to 25 minutes. Use natural release.
To Make on the Stovetop:
- In a large soup pot over medium-high heat, water saute onion and celery until just becoming translucent. Add the garlic and rosemary and saute for 1-2 minutes or until garlic is fragrant, making sure not to burn garlic, adding 1-2 tablespoons water at a time, if necessary.
- Add the rest of the items to the pot, stir to combine and bring to boil. Cover and lower heat to simmer for 30-45 minutes, stirring occasionally.