Meatless Monday - Hoppin' John

by Dianne Wenz

Hoppin John .jpg

Hoppin’ John is a southern dish that’s supposed to bring good fortune to the new year. It’s traditionally made with black eyed peas, greens such as collards or kale and some sort of pork or bacon. The black eyed peas are symbolic of coins and since the greens are the color of money, they’re supposed to add extra wealth. Here’s my vegan take on the dish:



  • ¼ cup apple cider vinegar
  • ½ cup vegetable broth
  • 2 tablespoons agave nectar
  • 2 teaspoons olive oil, divided
  • ½ teaspoon cayenne pepper
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon dried basil
  • ½ teaspoon sea salt
  • 1 large bunch collard greens, chopped
  • 1 medium onion, diced
  • 3 ribs celery, chopped
  • 2 cloves garlic, minced
  • 1 ½ cups diced tomatoes, fresh or canned with juices
  • 1 ½ cup cooked black-eyed peas, cooked dry beans or canned
  • 1 ½ cups cooked brown rice
  • Salt and pepper to taste
  • Hot sauce, optional




  1. In a small bowl, mix together the vinegar, agave nectar, 1 tsp. olive oil cayenne pepper, spices, salt and broth.
  2. Meanwhile, heat remaining 1 teaspoon oil in large skillet over medium heat. Add the onion, celery, garlic and cook for about 8 minutes, or until translucent. Add the collard greens, vinegar-agave nectar mixture, cover, and cook 10 minutes, or until greens are tender.
  3. Stir in the beans and tomatoes and cooked until heated throughout. Season with salt and pepper.
  4. Serve over brown rice and top with hot sauce, if using.


Here’s to a prosperous 2014!