Best 3 Vegan Hoppin John Recipes

Indulge in the flavors of the Southern tradition with our delightful vegan take on Hoppin' John, a classic dish that combines black-eyed peas, rice, and aromatic seasonings. This plant-based rendition offers a hearty and wholesome meal, perfect for both vegans and vegetarians. Our collection of recipes caters to diverse dietary preferences and cooking styles, ensuring an enjoyable culinary experience for everyone.

Embark on a culinary journey with our Southern-style Hoppin' John, a harmonious blend of black-eyed peas, brown rice, and a medley of herbs and spices. For those seeking a smoky twist, our Hoppin' John with Smoked Sausage infuses the dish with savory and robust flavors. If you prefer a quick and convenient option, our Instant Pot Hoppin' John offers a hassle-free cooking experience without compromising on taste.

For a unique twist on this classic, try our Hoppin' John Salad, a vibrant and refreshing take that combines the traditional ingredients with a tangy dressing and a bed of mixed greens. And if you're looking for a side dish with a touch of heat, our Hoppin' John Cakes deliver a delightful combination of textures and flavors, perfect for any occasion.

With our diverse selection of recipes, you'll find the perfect Hoppin' John to satisfy your taste buds, whether you're a vegan seeking a hearty and flavorful meal or a culinary enthusiast looking to explore new and exciting dishes. So, gather your ingredients, prepare your palate, and let's embark on this delicious journey together.

Here are our top 3 tried and tested recipes!

VEGAN HOPPIN' JOHN

Vegan Hoppin' John image

I combined a few recipes that I found on Google for this vegan black-eyed pea dish. The result was wonderful! Garnishes: sliced green onions, shredded soy cheese, and hot pepper sauce.

Provided by RachelRayfan13

Time 2h55m

Yield 4

Number Of Ingredients 18

Ingredients

½ pound dried black-eyed peas, sorted and rinsed
3 cups water
½ teaspoon dried oregano
½ teaspoon dried thyme
1 bay leaf
½ cup long-grain brown rice
1 ½ tablespoons olive oil
1 cup diced onion
¾ cup diced celery
¾ cup diced yellow bell pepper
¾ cup diced red bell pepper
1 medium jalapeno pepper, seeded and minced
1 tablespoon minced garlic
½ (14 ounce) can chopped tomatoes
2 ½ tablespoons chopped fresh parsley
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 pinch cayenne pepper, or to taste

Steps:

Bring water and beans to a boil in a large pot. Remove pot from heat, cover, and let stand for 1 hour. Drain and rinse before using.
Place black-eyed peas, water, oregano, thyme, and bay leaf in a large pot; bring to a boil. Cover, reduce heat to low, and simmer for 40 minutes. Add rice, cover, and simmer until the black-eyed peas and rice are tender, 30 to 40 minutes.
Meanwhile, heat olive oil in a nonstick skillet over medium-high heat. Saute onion until lightly browned, 5 to 7 minutes. Add celery, bell peppers, and jalapeno; saute for an additional 5 minutes. Add garlic and saute for 2 minutes more.
When the black-eyed peas are tender, add the sauteed vegetable mixture, tomatoes, parsley, salt, pepper, and cayenne pepper, and stir well to combine. Cover and set aside to allow the flavors to blend, 5 to 10 minutes. Taste and adjust seasonings, if needed.

Nutrition Facts : Calories 372.9 calories, Carbohydrate 62.7 g, Fat 6.8 g, Fiber 9.5 g, Protein 17 g, SaturatedFat 1.1 g, Sodium 408.4 mg, Sugar 9.5 g

INSTANT POT VEGAN HOPPIN' JOHN

Instant Pot Vegan Hoppin' John image

Black-eyed peas, rice, and veggies form this hearty, smoky meal-in-one. Make some for New Year's luck - or just because it's darn delicious!

Provided by Kare for Kitchen Treaty

Time 50m

Number Of Ingredients 21

Ingredients

1 pound dried black-eyed peas (sorted and rinsed)
1 medium yellow onion (peeled and halved)
3 medium cloves garlic (peeled and halved)
4 dried bay leaves
1/2 teaspoon smoked paprika
1 strip kombu
8 cups water
2 tablespoons olive oil
1 medium yellow onion (diced (about 1 cup))
3 stalks celery (diced (about 1 cup))
1 medium red bell pepper (seeded and diced)
1 cup brown basmati rice (rinsed)
The cooked black-eyed peas
1 cup reserved broth from the beans
1 1/2 cups low-sodium vegetable broth
1 jalapeño pepper (seeds removed, minced)
5 sprigs fresh thyme
1 teaspoon kosher salt + more to taste
1/4 teaspoon freshly ground black pepper + more to taste
1 bunch green onions (scallions, chopped)
1/4 cup chopped fresh parsley

Steps:

Add the black-eyed peas, onion, garlic, bay leaves, smoked paprika, kombu, and 8 cups water to the Instant Pot. Cook on manual/high pressure for 15 minutes. Release and drain the peas, reserving 1 cup of the cooking liquid and discarding the onion, garlic, kombu, and bay leaves. Set aside the peas and reserved cooking liquid.
Clean and dry the Instant Pot. Add olive oil. When hot, add the onion, celery, and bell pepper. Saute until soft, about 8 minutes.
Add the rice, cooked black-eyed peas, 1 cup reserved cooking liquid, vegetable broth, jalapeno pepper, thyme, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir to combine.
Cook on manual/high pressure for 15 minutes. Quick release. Remove lid and remove thyme stems. Taste and add more salt and pepper to taste. Scoop into bowls and top portions with scallions and parsley.

VEGAN CAJUN HOPPIN' JOHN

Vegan Cajun Hoppin' John image

This dish is just spicy enough to enhance, rather than take away from, its great depth of flavor. Goes well with cornbread.

Provided by stronglive1

Categories 100+ Everyday Cooking Recipes Vegan

Time 35m

Yield 6

Number Of Ingredients 13

Ingredients

1 onion, diced
1 green bell pepper, diced
1 tablespoon canola oil, or as needed
3 cups cooked brown rice
1 (16 ounce) can red kidney beans, drained
10 ounces tomato paste
1 (10 ounce) package frozen black-eyed peas
15 drops hot sauce (such as Tabasco®)
1 pinch smoked salt, or to taste
1 pinch dill weed, or to taste
1 pinch mustard powder, or to taste
1 pinch garlic powder, or to taste
1 pinch dried savory, or to taste

Steps:

Combine onion and green bell pepper in a skillet; add enough canola oil to coat onion and bell pepper. Cover skillet and cook onion and bell pepper over medium heat until tender, about 15 minutes.
Mix rice, kidney beans, tomato paste, black-eyed peas, hot sauce, smoked salt, dill weed, mustard powder, garlic powder, and savory into onion and bell pepper; cook and stir until heated through, about 10 minutes more.

Nutrition Facts : Calories 289.3 calories, Carbohydrate 54.5 g, Fat 4.1 g, Fiber 10.9 g, Protein 11.3 g, SaturatedFat 0.5 g, Sodium 802 mg, Sugar 7.8 g

Tips:

Use a variety of beans. This will give your Hoppin' John a more complex flavor and texture.
Cook the beans according to package directions. Be sure to rinse them well before cooking.
Sauté the vegetables before adding them to the pot. This will help bring out their flavor.
Use a good-quality vegetable broth. This will make a big difference in the overall taste of the dish.
Season the Hoppin' John to taste. You may want to add more salt, pepper, or other spices.
Serve the Hoppin' John with your favorite sides. Some popular options include cornbread, collard greens, and black-eyed peas.

Conclusion:

Hoppin' John is a delicious and nutritious dish that is perfect for any occasion. It is a great way to use up leftover rice and beans, and it is also a very affordable meal. With its rich flavor and hearty texture, Hoppin' John is sure to be a hit with everyone at your table.