The Best Vegan Hoppin' John
This flavorful and slightly spicy southern dish is made of simple, budget-friendly and nourishing ingredients that are sure to leave everyone satisfied!
Servings: 4
Calories: 314kcal
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 :)