Vegan & Gluten-Free
  • 1 large onion, chopped
  • 1 large bell pepper, chopped
  • 2 ribs celery, chopped
  • 2 tablespoons fresh garlic, chopped
  • 2 cans veggie broth
  • 1 pound dry black-eyed peas (soaked)
  • 1-2 bay leaves
  • 1/2 teaspoon dried thyme
  • 1 can (14-ounce) diced tomatoes
  • Salt and pepper to taste
  • 1 box gluten-free cornbread mix
In a large pot, cook the chopped onion, bell pepper and celery in olive oil until onions are translucent. Add garlic and cook for another minute. Add veggie stock, black-eye peas and seasonings. Cover and let simmer for approximately 2 hours until peas are fork tender. Add tomatoes. Pour into greased casserole dish. Prepare cornbread mix as indicated on package. Pour over Hoppin John mixture. Bake at 375 approximately 40 minutes or until cornbread is no longer doughy. Serve and enjoy.