This vegan Hoppin’ John is so comforting and filling, not to mention full of protein, whole grains, and veggies! And, for those of you on a tight-budget who don’t want to compromise on flavor, then this recipe is definitely for you! With black-eyed peas and rice serving as the base of this recipe, this recipe for vegan Hoppin’ John is budget and pantry friendly and requires no fancy ingredients! You might have heard or been told that being vegan or plant-based is expensive, but this recipe is proof that you can prepare wholesome (and delicious!) plant-based meals without breaking the bank 😀
But first, what is a Hoppin’ John?
For those of you out there who don’t know what a Hoppin’ John is, you’re missing out! Hoppin’ John is a traditional southern rice and bean dish that is packed full of flavor and brings in that extra kick of heat. Hoppin’ John is traditionally made with bacon, but this vegan Hoppin’ John is dish is just as delicious and flavorful as the original, but better for you and the planet!
Main Ingredients in the Vegan Hoppin’ John
As mentioned before, this recipe combines simple, pantry and budget-friendly ingredients to make a delicious, nutritious, and flavor-packed dish. So, what goes into the Hoppin’ John? First of all, you’ve got your black-eyed peas. You can buy these canned or dry and these add the bulk of the protein to this vegan Hoppin’ John. Then, you got the simple and affordable, yet super nutritious brown rice!
And to those ingredients, you add some veggies like bell peppers, carrots, and onions, and some spices to really upgrade this recipe to a whole new level. While the main ingredients in this recipe are be rice and beans, do not be fooled because this recipe isn’t your everyday bland rice and beans. With cumin, chili powder, and chipotle paste, this recipe is so delicious and provides that hint of heat that I crave!
How to Serve
Serve this vegan Hoppin’ John with a side salad or maybe even use it as a taco filling if you’re feeling extravagant! This is such a versatile dish and can be enjoyed in so many different ways, making it perfect for meal-prepping. Just make one big batch over the weekend and enjoy it in buddha bowls, salads, tacos, on it’s own, or just as a side-dish!
For myself, I chose to serve the Hoppin’ John above with some vegan soy-based sausage, but later enjoyed the leftovers as a taco filling with some warm corn tortillas and hot sauce.This recipe is also simple to prepare and perfect for beginner plant-based or vegan chefs that are just starting to find their footing in the kitchen.
Recipe
This recipe is also perfect to prepare for large groups of people and is just so homey and comforting, especially during those colder winter and fall months. So, what are you waiting for! Go ahead and make this recipe!
The Best Vegan Hoppin’ John
Equipment
- 1 medium saucepan
- 1 medium skillet
Ingredients
- 2 cups low sodium vegetable broth
- 3/4 cups dry brown rice
- 1 tbsp olive oil
- 1 small shallot or 1/4 of an onion, diced
- 2 bell peppers of any color, diced
- 1 cup carrots, sliced into thin pieces
- 1 cup frozen corn kernels
- 1 cup vegan ground 'meat' (opt)
- 3 cloves garlic
- 1 tbsp chipotle paste (or 1 tsp chipotle powder)
- 1 tsp cumin
- 1 tsp chili powder
- ¾ tsp salt
- 1 15-oz can low sodium diced tomatoes
- 1 15-oz-can black-eyed peas, rinsed and drained
- 1 jalapeño, sliced (opt)
Instructions
- To get started, bring the vegetable broth to a boil in the medium sized saucepan and add in the dry rice. Reduce the heat and cook the rice according to the package instructions with the lid on the saucepan (abut 32-40min). When the rice is done cooking, it should have absorbed most of the liquid and be nice and soft.
- While the rice is cooking, heat up the olive oil on the skilled over medium-heat and add in the shallot (or onion), bell peppers, carrots, vegan ground meat (if using)n and corn kernels once the oil has been heated up. Sauté all the ingredients over medium-heat, stirring every once in a while, for about 6 minutes. When the vegetables are done, they should be tender and the shallot should start looking translucent.
- At this point, add in the chipotle paste (or powder), cumin, chili powder, diced tomatoes, and black-eyed peas into the skillet and let them cook for about 3-5 minutes to allow the spices to become more aromatic and for everything to heat through.
- Finally, stir in the freshly cooked rice into the vegetable and black-eyed pea mixture and mix until everything is well combined. Serve this dish warm with a side salad and garnished with jalapeño and maybe even some parsley! Also, this makes a really great taco filling, so enjoy however you wish!
Notes
- For an even more budget-friendly version of this recipe, cook up some dried beans instead of using the canned version. These are typically a lot cheaper although it does mean that there will be more prep work involved with cooking the beans.
- Any kind of bean will work for this recipe, but black-eyed peas are what are used traditionally 🙂
Curious for more?
Check out some of my other recipes including vegan cheesy lasagna, spicy vegan tacos, lentil veggie burgers, and the best vegan chili! Plus, remember to subscribe down below to get updates when new recipes are posted, and check out my new youtube channel, ecofoodstuff. I have yet to make a video for this recipe, but so far I’ve finished a video for my vegan pancake recipe and sweet potato chili which is embedded below!
I just made it, it was absolutely amazing!