Hoppin' John Casserole
Ring in the new year with vegan Hoppin' John Casserole! In this easy-to-make dish, black-eyed peas and collard greens are baked together with spices and then topped with a cornbread crust. It’s not just for New Year’s Day, though! This warming casserole is the perfect comfort food for dinner throughout the cold winter months.
Ingredients
For the Hoppin’ John
- ¼ cup apple cider vinegar
- ½ cup vegetable stock
- 2 tablespoons maple syrup
- ½ teaspoon cayenne pepper
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- ½ teaspoon sea salt
- 1 teaspoon neutral-flavored oil
- 1 medium onion diced
- 2 stalks celery chopped
- 2 cloves garlic minced
- 1 large bunch collard greens chopped
- 1 14- ounce can diced tomatoes drained
- 1 15- ounce can black-eyed peas
For the Cornbread Crust
- 1 cup almond or soy milk
- 2 tablespoons apple cider vinegar
- ½ cup apple sauce
- ½ cup maple syrup
- 1 cup cornmeal
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
Instructions
- Preheat your oven to 400°F and have a 9x12-inch baking dish ready.
Make the Hoppin’ John
- In a small bowl, mix together the vinegar, stock, maple syrup, cayenne pepper, oregano, thyme, basil, and salt.
- Heat remaining 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 and vinegar mixture. Cover the pan and cook for 10 minutes, or until greens are tender.
- Stir in the beans and tomatoes and remove the pan from the heat and transfer the mixture to your baking dish.
Make the Cornbread Crust
- Combine the almond or soy milk with the apple cider vinegar and let stand for about 5 minutes. It will develop a buttermilk-like consistency. Whisk in the apple sauce and maple syrup.
- Whisk together the cornmeal, whole wheat flour, baking powder, baking soda, and salt. Make a small well in the center and pour in the wet mixture. Be careful not to overmix.
Make the Casserole
- Pour the mixture over the hoppin’ john, using a wood spoon or spatula to spread it out evenly.
- Bake for 20 to 25 minutes, or until a toothpick inserted into the center of the cornbread comes out clean. Allow to cool for about 5 minutes before serving.