All Recipes Vegetarian Hoppin Johm Made Easy and Tasty

Hoppin’ John is a beloved Southern classic, traditionally made with black-eyed peas, rice, and pork. But what if you’re looking for a delicious vegetarian twist on this iconic dish?

Enter the vegetarian Hoppin’ John — a hearty, flavorful, and satisfying meal that captures all the soul of the original without any meat. This recipe is perfect for those seeking comfort food that’s both wholesome and plant-based.

Whether you’re celebrating New Year’s Day for good luck or simply craving a nourishing bowl, this dish will not disappoint.

Loaded with black-eyed peas, smoky spices, vibrant vegetables, and fluffy rice, our vegetarian Hoppin’ John offers a perfect harmony of textures and flavors. Plus, it’s easy to prepare, budget-friendly, and packed with protein and fiber.

If you love dishes like this, you might also enjoy our Breakfast Wellington Recipe or the flavorful Bread And Gravy Recipe. Ready to dive into a bowl of Southern goodness?

Let’s get cooking!

Why You’ll Love This Recipe

This vegetarian Hoppin’ John recipe is a fantastic way to enjoy a Southern staple with a fresh, meatless twist. It’s:

• Hearty and filling — Black-eyed peas and brown rice combine to create a meal that will keep you energized.
• Flavor-packed — Smoked paprika, thyme, and a touch of liquid smoke impart that classic Southern depth without pork.
• Easy to customize — Add your favorite veggies or swap rice varieties to suit your taste and pantry.
• Nutritious — Loaded with fiber, protein, vitamins, and minerals, this dish supports a balanced diet.
• Perfect for meal prep — It stores well in the fridge and tastes even better the next day!

With these benefits, vegetarian Hoppin’ John is sure to become a family favorite and a regular on your dinner rotation.

Ingredients

• 1 cup dried black-eyed peas (or 2 cups canned, rinsed and drained)
• 1 ½ cups long-grain brown rice
• 4 cups vegetable broth
• 1 medium onion, finely chopped
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 2 stalks celery, diced
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• ½ teaspoon cayenne pepper (optional, for a kick)
• 1 tablespoon olive oil
• 1 tablespoon tomato paste
• 1 teaspoon liquid smoke (optional, for smoky flavor)
• Salt and black pepper to taste
• 2 green onions, sliced (for garnish)
• Fresh parsley, chopped (for garnish)

Equipment

• Large pot or Dutch oven
• Colander (if using dried peas)
• Cutting board and sharp knife
• Measuring cups and spoons
• Wooden spoon or spatula
• Serving bowls

Instructions

1. Prepare the black-eyed peas: If using dried peas, rinse them under cold water, then soak overnight or use a quick soak method by boiling for 5 minutes and letting stand for 1 hour. Drain thoroughly before cooking.
2. Cook the peas: In a large pot, add the soaked black-eyed peas and 3 cups of vegetable broth. Bring to a boil, then reduce heat and simmer for 45-60 minutes or until tender. Drain any excess liquid and set aside.
3. Cook the rice: While peas are cooking, rinse the brown rice. In a separate pot, bring 3 cups of vegetable broth to a boil, add rice, reduce heat to low, cover, and simmer for 40-45 minutes until rice is fluffy and liquid absorbed.
4. Sauté the vegetables: Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion, green bell pepper, celery, and garlic. Cook for 5-7 minutes until softened and fragrant.
5. Add spices and tomato paste: Stir in the smoked paprika, dried thyme, cayenne pepper (if using), and tomato paste. Mix well and cook for 2 minutes to blend flavors.
6. Combine ingredients: Add cooked black-eyed peas and cooked rice to the skillet with the vegetables. Stir in liquid smoke (if using), and season with salt and pepper. Mix everything thoroughly and cook for another 5 minutes to heat through.
7. Adjust seasoning: Taste and adjust salt, pepper, or cayenne as needed.
8. Serve and garnish: Spoon the Hoppin’ John into bowls and garnish with sliced green onions and chopped parsley for a fresh finish.

Tips & Variations

“For a creamier version, stir in a splash of coconut milk or your favorite plant-based cream just before serving.”

• Use canned peas: For a quicker meal, canned black-eyed peas work well. Just rinse and drain before adding.
• Spicy kick: Add hot sauce or extra cayenne pepper if you like it fiery.
• Veggie boost: Toss in diced tomatoes, corn, or chopped kale for more color and nutrients.
• Grain swap: Try quinoa or white rice instead of brown rice for a different texture.
• Make it smoky: Smoked paprika and liquid smoke are key to mimicking the traditional pork flavor. Don’t skip!

Nutrition Facts

Serving Suggestions

This vegetarian Hoppin’ John pairs beautifully with classic Southern sides or fresh salads. Consider serving it alongside:

• Collard greens or sautéed kale for a nutrient-rich green side.
• Warm cornbread to soak up all the delicious juices.
• Crisp cucumber salad to add a refreshing crunch.

For a complete Southern feast, check out our Braised Pork Ribs With Radish Recipe for a non-vegetarian option or enjoy a plant-powered meal alongside our vibrant Zucchini Peppers Onions Tomatoes Recipe.

Conclusion

Vegetarian Hoppin’ John is a comforting, flavorful dish that brings Southern charm to your dining table without meat. It’s perfect for anyone looking to enjoy traditional flavors with a plant-based focus, whether for New Year’s celebrations or a cozy weeknight dinner.

The combination of black-eyed peas, smoky spices, and hearty brown rice creates a satisfying meal that’s both nutritious and budget-friendly.

With its easy preparation and versatile nature, this recipe is ideal for meal prepping and feeding a crowd. Give it a try, and you might find yourself making Hoppin’ John a regular part of your recipe rotation.

Don’t forget to explore other recipes on our site like the Blueberry Mule With Blueberry Vodka Recipe for a festive drink pairing or our savory Blackstone Asparagus Recipe to round out your meal.

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