Meatless Hopping John
Celebrate Southern comfort food with a modern, plant-based twist in this vibrant Meatless Hopping John recipe! Packed with earthy black-eyed peas, perfectly tender long-grain rice, and aromatic vegetables like onion, bell pepper, and celery, this meat-free version of the classic dish retains all the soulful flavors you love. Infused with smoked paprika, thyme, oregano, and a dash of optional cayenne for a smoky, slightly spiced kick, it’s a hearty, one-pot wonder that’s easy to make and deeply satisfying. The recipe comes together in just 45 minutes, making it a fantastic option for weeknight dinners or New Year’s Day traditions. Garnish with fresh parsley and green onions for a burst of color and extra freshness. Whether you’re embracing a vegetarian lifestyle or simply seeking a flavorful, wholesome meal, this Meatless Hopping John is sure to become a household favorite. Perfect for serving to four and sure to deliver comfort in every bite!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 1 medium Green bell pepper, diced
- 1 stalk Celery stalk, diced
- 3 cloves Garlic, minced
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Dried thyme
- 0.5 teaspoon Dried oregano
- 0.25 teaspoon Cayenne pepper (optional)
- 2 cups (canned or cooked) Black-eyed peas, rinsed and drained
- 3 cups Vegetable broth
- 1 cup Long-grain white rice, rinsed
- 1 leaf Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
- 2 stalks Green onions, sliced (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.
Stir in the minced garlic, smoked paprika, dried thyme, dried oregano, and cayenne pepper (if using). Cook for an additional 1-2 minutes until fragrant.
Add the black-eyed peas, vegetable broth, rinsed rice, bay leaf, salt, and black pepper to the pot. Stir well to combine.
Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 18-20 minutes, or until the rice is cooked and has absorbed most of the liquid.
Remove the pot from the heat and let it sit, covered, for 5 minutes. Discard the bay leaf.
Fluff the rice and black-eyed pea mixture with a fork. Adjust seasoning with additional salt or pepper if needed.
Serve hot, garnished with chopped parsley and sliced green onions.
Nutrition Facts
Calories |
338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.3 g | 12% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 926 mg | 40% | |
| Total Carbohydrate | 53.0 g | 19% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 8.9 g | ||
| Protein | 13.1 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 107 mg | 8% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 833 mg | 18% | |
*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.
