New Year's Good Luck Soup (veganized)

Traditional New Year's pairing of black eyed peas ("coins") and collard greens ("dollars") in soup form. The traditional meat used for this dish is a ham hock. I quadrupled the recipe, substituted Impossible sausage, added different greens, altered the seasoning a bit and cooked in a slow oven.

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Step 1

Preheat oven to 225°F

Step 2

Heat oil in a large pot over medium high heat on the stovetop. Brown each sausage chub by itself, chopping it up as it browns. Set sausage aside.

Step 3

Add chopped onion and saute until onions are translucent. Lower the heat if necessary to avoid burning.

Step 4

Add the sausage to the onions in the pot, add all the spices, stir and cook for a few minutes to release the aromatics. Stir in the Liquid Smoke and Better Than Bouillon stock base.

Step 5

Add all the chopped greens. Stir and cook down for about 5 minutes, then mix in all the water and bay leaves.

Step 6

Cover the pot and allow to slow cook in the oven for about 4-4.5 hours or until the black-eyed peas are firm but tender. Adjust seasoning if needed halfway through the cooking time.

Step 7

At the end of the cooking time, stir in lemon juice and zest and adjust seasoning again if needed. Serve hot. Also nice served with grated parmesan on top or with the traditional cornbread.

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