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Vegan Hoppin’ John

This New Year's staple can be eaten any day of the year.


Hoppin’ John

  • 1 pound dried black eyed peas or Sea Island red peas, soaked 8 to 12 hours (preferably Marsh Hen Mill or Anson Mills)

  • 2 (4- to 5-inch) fresh thyme sprigs

  • 2 garlic cloves

  • 2 tablespoons, plus a pinch kosher salt, divided, plus more to taste

  • 2 teaspoons refined coconut oil or olive oil

  • 1 small (6 ounce) white onion, finely diced (about 1 cup)

  • 1 teaspoon grated fresh ginger (from 1 [4-inch] piece)

  • 1 teaspoon crushed red pepper

  • 2 teaspoons finely chopped garlic (from 2 garlic cloves)

  • 1 teaspoon curry powder

  • 1/2 teaspoon ground turmeric

  • 1 (28 ounce) can diced tomatoes, drained

  • 3 cups vegetable stock

  • 1 (15 1/2-ounce) can coconut milk, well shaken and stirred

  • 1 large (18 ounce) bunch collard greens or kale, stemmed and sliced into thin ribbons (about 9 cups)

  • Freshly ground black pepper


  • 6 cups spring or filtered water

  • 1 tablespoon kosher salt

  • 1 cup (7 ounces) Carolina Gold rice (preferably Anson Mills)

  • 2 to 3 tablespoons unsalted butter, cut into small pieces

  • 1/2 teaspoon black pepper

  • 1/4 teaspoon sea salt

Recipe Direction :

Prepare the Hoppin’ John:

  1. Drain soaked peas; place peas in a large pot, and pour cold water to a depth of 4 inches to cover peas. Add thyme, garlic cloves, and 2 tablespoons of the salt.  Bring to a boil over high. Reduce heat to medium-low, and simmer, undisturbed, until peas are tender, 45 minutes to 1 hour. Remove pot from heat, and let stand for 5 minutes. Drain, reserving 2 cups cooking liquid; set aside.

  2. Heat oil in a large Dutch oven over medium-low; add onion, and cook, stirring constantly, until tender, 7 to 10 minutes. Add ginger, red pepper, finely chopped garlic, and remaining pinch of salt. Cook, stirring occasionally, until onion is softened and just starting to brown, 7 to 10 minutes. Add curry powder and turmeric; cook, stirring constantly, until fragrant, about 2 minutes.

  3. Add tomatoes to Dutch oven; cook, stirring occasionally, until softened, darker in color, and reduced in size, about 10 minutes. Add stock, coconut milk, and reserved 2 cups cooking liquid; bring to a boil over medium. Reduce heat to low, and simmer, stirring occasionally, until tomatoes break down and sauce thickens a bit, about 20 minutes. Add peas, and cook, undisturbed, over medium-low until peas are lightly coated, about 10 minutes. Gently fold greens into peas, and remove Dutch oven from heat (greens will cook from residual heat). Season with additional salt to taste; top with 1 or 2 grinds of pepper.

Prepare the Rice:

  1. Preheat oven to 300°F. Line a large rimmed baking sheet with parchment paper.

  2. Bring water and kosher salt to a boil in a heavy-bottom 3 1/2-quart saucepan over high; stir in rice. As soon as water returns to a boil, reduce heat to low. Simmer gently, uncovered, stirring occasionally, until rice is just tender with no hard starch at its center, 18 to 20 minutes. Drain rice in a fine-holed colander, and rinse well with cool water. Shake colander to drain excess water.

  3. Arrange rice in an even layer on prepared baking sheet. Place baking sheet in preheated oven, and allow rice to dry, about 5 minutes, gently turning rice occasionally using a spatula. Dot with butter, and sprinkle evenly with pepper and fine sea salt. Return baking sheet to oven; bake at 300°F until rice is warmed through, about 5 minutes, turning rice occasionally until butter is melted and rice is hot. Transfer Rice to a warmed bowl, and serve immediately with Hoppin’ John.