Vegan Mushroom Hoppin' John

 

Fat Moon Farm loves this creative twist on a Hoppin' John. Seema, @seemabites on Instagram, swaps bacon for Fat Moon mushrooms to make this classic Southern dish vegan. 

Here are some words from Seema on what this recipe means to her and her family:

"Every new year, my family enjoys Hoppin’ John for dinner, which is a Southern tradition that basically symbolizes good fortune for the upcoming year.

My recipe is delicious, quick, and compliant if you’re following a Plant Paradox lifestyle. I made it with smoked mushrooms this year because I didn’t have the patience to thaw bacon and it was absolutely amazing. Enjoy!"

Thank you for participating in our New Year's "Get and Give" and sending this recipe along, Seema!

 

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Ingredients:

- 4 cups Basmati Rice, pressure cooked

- 1/2 cup Black-Eyed Peas, pressure cooked⠀⠀⠀⠀

- 2 cups Smoked Fat Moon Mushrooms

- 1/4 cup Onion from Clark Farm, chopped

- 3 Garlic Cloves from Clark Farm, minced

- 1 Green Onion, chopped

 - 1 tsp Salt

- 1/4 tsp Cajun seasoning ⠀

- Extra Virgin Olive Oil

- Your Favorite Hot Sauce, Seema recommends Craic Sauce
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How to Make: 

1. Coat the bottom of a Dutch Oven or deep pot with extra virgin olive oil and warm over medium heat. 

2. Add the onions and cook for 2 minutes.

3. Add the mushrooms and garlic and cook until most of the water has evaporated.

4. Stir in the salt, Cajun seasoning, green onions, and black-eyed peas.

5. Add the rice and toss until combined well.

6. Plate and drizzle with your favorite hot sauce.