Hoppin John Vegetarian
Savor the comforting flavors of the South with this Vegetarian Hoppin’ John, a plant-based twist on a beloved classic. Packed with hearty black-eyed peas, tender long-grain white rice, and a vibrant blend of sautéed veggies—onion, green bell pepper, and celery—this dish is brimming with wholesome goodness. Seasoned with smoky paprika, dried thyme, and a hint of cayenne for optional heat, it's simmered to perfection in vegetable broth for rich, savory depth. Ready in just 50 minutes, this one-pot recipe is perfect for a quick weeknight dinner or a comforting New Year’s tradition. Garnish with fresh parsley and green onions for a pop of bright flavor, then serve it up as a satisfying main course or a flavorful side to your favorite Southern-inspired feast. A budget-friendly, vegan-friendly recipe that’s as nourishing as it is delicious!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 1 medium Green bell pepper, diced
- 2 stalks Celery stalks, diced
- 3 cloves Garlic cloves, minced
- 1 teaspoon Dried thyme
- 1 teaspoon Smoked paprika
- 0.25 teaspoons Cayenne pepper (optional)
- 1 leaf Bay leaf
- 4 cups Vegetable broth
- 3 cups Cooked black-eyed peas (or canned, drained and rinsed)
- 1 cup Uncooked long-grain white rice
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 2 stalks Green onions, sliced (for garnish)
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, green bell pepper, and celery. Sauté for 5-7 minutes until softened and translucent, stirring occasionally.
Add the minced garlic, dried thyme, smoked paprika, cayenne pepper (if using), and the bay leaf. Stir and cook for 1 minute until the spices are fragrant.
Pour in the vegetable broth and add the black-eyed peas. Stir to combine.
Bring the mixture to a gentle boil, then stir in the uncooked rice.
Reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the rice is cooked and tender. Check occasionally to ensure the rice doesn't stick to the bottom of the pot, and add a little more broth or water if needed.
Once the rice is cooked, remove the pot from heat and discard the bay leaf.
Season with salt and ground black pepper to taste, stirring gently to combine.
Serve hot, garnished with sliced green onions and chopped fresh parsley.
Nutrition Facts
Calories |
2280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.6 g | 53% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4724 mg | 205% | |
| Total Carbohydrate | 396.7 g | 144% | |
| Dietary Fiber | 69.6 g | 249% | |
| Total Sugars | 48.0 g | ||
| Protein | 89.1 g | 178% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 623 mg | 48% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 4718 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
