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Northwest VEG is a 501(c)(3) nonprofit organization based in Portland, OR that works to educate and encourage people to make vegan choices for a healthy, sustainable, and compassionate world.

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Recipe of the Month: Hoppin' John Soup

October 2, 2013

By Chef Brian McCarthy, author of The Global Vegan Family Cookbook

As the weather cools down it offers a perfect atmosphere for a hot bowl of soup. Why not try this veganized version of Hoppin' John Soup? This southern staple features black-eyed peas which are a traditional good luck ingredient in New Year's Day meals. Yum!

Yield: 6 servings

1 small onion, small dice
1 small red bell pepper, small dice
4 stalks celery, small dice
3 Tbs. vegetable oil
14 oz. vegan breakfast-style sausage
1 cup dry black-eyed peas
4 cups vegetable broth
1 tomato, small dice
2 Tbs. uncooked brown rice
Salt to taste (about 1/2 tsp.)
Pepper to taste (about 1/4 tsp.)

In a large stockpot, saute the onion, bell pepper, and celery with the oil until tender.
Add sausage and continue to cook until sausage is broken-up and browned.
Add black-eyed peas, vegetable broth, tomato, and rice.
Bring soup to a boil.
Reduce heat to low. Cover and simmer for one hour or until beans and rice are tender, stirring occasionally. Add salt and pepper to taste.

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