Meatless Monday Recipe: A Veggie Version of a New Year’s Classic

Reader Contribution by Jessica Kellner
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It’s tradition in the South to eat black-eyed peas for good luck on New Year’s day. Legend has it that the peas represent prosperity, and the collard greens that traditionally accompany them represent dollar bills. The whole shebang is said to bring us luck and properity in the coming year. Whether you believe in the tradition or not, black-eyed peas make for a healthy beginning to the new year, especially if you abandon the pork that’s in the traditional recipe for black-eyed peas with rice (known as Hoppin’ John) in favor of a lighter vegetarian version.

For the new year, I like the idea of combining tradition–honoring where we’ve come from–with innovation, opening ourselves up to new experiences in the coming year. So why not try a different version of this holiday classic? I searched the blogosphere for some veggie takes on black-eyed peas, and here were some of my favorites to try:

Blogger Veggie Belly created this delicious-looking black-eyed pea cakes after trying some in a restaurant in North Carolina. Being these pay homage to my recent obsession with all things “pan-fried cake,” I’m eager to try them!

YUM! These look so good. Get the recipe here.  


Cathy, of the blog What Would Cathy Eat? offers this delicious-looking black-eyed pea stew. Get her recipe here.  

And Robin at Vegan Planet offers up a veggie take on traditional Hoppin’ John and this brilliant idea:

Hoppin’ John collard rolls! Get both recipes here.