This ain’t ya mama’s hoppin john y’all! This Vegetarian Hoppin’ John Recipe totally flips a Southern classic on its head. Black-eyed peas are simmered low and slow in a rich vegetarian broth, jazzed up with a bomb blend of spices and punch of okra. Then we remix again—we ditch the usual rice and pop in some nutrient-packed quinoa. Plant forward and flavorful flavor is the best way to describe it!
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Hoppin John is a fave of mine full stop. I honestly eat beans, peas and any other legume I can think of several times a week. It’s hearty, filling and even my young daughter (notoriously picky) gets down on it. This Vegetarian Hoppin John recipe is a good way to get all the vibes of classic hoppin john in a plant forward package. My Vegetarians and Vegans will for reals delight in this one!
The Low Down On this Vegetarian Hoppin’ John
Cuisine Inspiration: Southern and Cajun Inspired
Primary Cooking Method: Simmering
Dietary Info: Vegetarian, Vegan
Key Flavor: Spicy, Smokey and Savory
Skill Level: Not too hard at all
- Cajun Vibes: Dial up the heat and flavor with a bold mix of Cajun spices and a kick of cayenne—perfect for those who like it hot.
- Nutrient Powerhouse: Swapping in quinoa not only adds a delightful texture but also boosts this dish with extra protein and fiber.
- Veggie Delight: Loaded with black-eyed peas and chunks of okra, this recipe packs in the veggies for my Vegetarians and Vegans to get down on.
- Easy Peasy: My beginner cooks will love this recipe. You basically throw ingredients together and let them simmer to perfection.
- Crowd-Pleaser: Whether you’re serving up a family dinner or hosting a casual get-together, this vegan Hoppin’ John is sure to win everyone over.
What Is Hoppin John?
Hoppin’ John usually mixes up peas, veggies, and meat all piled on a bed of rice—it’s also known around town as Carolina Peas and Rice.
Back in the day, my Mississippi ancestors called ’em field, crowder, cow, or black-eyed peas, but guess what? They’re actually beans that pop up and are ready to munch on in the summer. I’m all about those black-eyed peas, y’all.
Black-eyed peas are usually a mainstay for New Year’s Day but are actually fantastic served year-round.
Peas topped with chopped green onions alongside a piece of cornbread were frequent supper or dinner entrées when my mama was growing up. This vegetarian version of the Carolina classic pairs black-eyed peas with quinoa instead of white rice which increases protein and fiber giving ya a little something extra.
Ingredients to Make Vegetarian Hoppin’ John
You won’t find ham hock, bacon, or other meats in this dish. Instead, I get a very deep flavor from the combination of ingredients. Here’s what you need:
- Garlic and celery: These flavor powerhouses boost the peas with a savory kick when simmered together.
- Okra: This adds such wonderful heartiness. Not a fan? You can leave it out.
- Black-Eyed Peas: You can make this recipe with fresh or dried black-eyed peas.
- Creole Seasoning: I am a huge fan of Tony Chachere’s Creole Seasoning but you can certainly use another brand.
- Liquid Smoke: I usually cook with Colgin Natural Hickory Liquid Smoke. It’s good y’all!
- Spices and Herbs: The peas are seasoned with cumin, rubbed sage, cayenne pepper, and thyme.
- Vegetarian Stocks: You can make your own vegetarian beef and chicken stock. Or you can grab some Better Than Bouillon Vegetarian No Beef Base or Orrington Farms Vegan Beef Broth and add it to water. It is very flavorful.
- Seasoned Salt: My fave to use in recipes is Jane’s Krazy Mixed Up Salt.
- Quinoa: I usually cook the quinoa separately which gives you the flexibility to use it during the week in salads or with other dishes.
PRO TIP: If you don’t need this recipe to be vegetarian, you can use regular beef or chicken stock as well as add a smoked ham hock or smoked turkey wings.
How to Make Vegetarian Hoppin’ John
Making this dish is simple and only requires a few steps! Are you ready to get stared? Let’s go!
- Soak the dried peas overnight. If you’re using fresh peas you can skip this step and simply rinse them well. After soaking, drain the water and rinse them well. Place the peas in a large pot and add water.
- Chop the garlic and celery and add it to a pot with the peas and water.
- Add the olive oil, all the spices, and the vegetarian stocks. Bring it to a boil and then reduce the heat to low and cook.
- Prep the okra. Wash it and then cut off the stems and discard. Then slice the okra into quarter-inch pieces.
- Add the okra to the pot after the peas have cooked for one hour. Continue cooking for up to another hour or until peas are tender.
- Toast the quinoa in a saucepan for one minute.
- Add the water, stock, salt, and walnut oil. Reduce the heat to low and cook for twenty minutes. Stir towards the end of cooking so it doesn’t burn.
- Serve up the quinoa topped with black-eyed peas and fresh chopped green onions.
Popular Substitutions and Additions
- Swap the Peas Out: Not into black-eyed peas? Try lentils or navy beans.
- Switch Out the Grain: Quinoa is so fantastic here but you can also swap out for brown rice or couscous.
- Pump up the Veggies: I like to play around with textures by adding in spinach, corn and all types of peppers.
- Herb it Up: Add a bit of cilantro, parsley, thyme or green onions.
Expert Tips
- Store leftovers in an airtight container in the fridge for up to four days or in the freezer for up to three months.
- If you don’t like spicy, feel free to leave out the cayenne pepper or use a bit less.
- Soak dried black-eyed peas overnight. Similar to my other bean recipes like Butter Beans and Red Beans, this helps them cook more quickly and makes them easier to digest.
- Serve up hoppin’ john with southern cornbread or hush puppies to soak up all the delicious juices.
How to Store & Reheat Vegan Hoppin’ John
- Cool: Let it chill out at room temperature before you tuck it away. This avoids any steamy drama and keeps it fresher longer.
- Refrigerate: Pop the cooled vegetarian hoppin john into airtight containers and stash it in the fridge. It’ll stay fresh for up to 5 days.
- Freeze: Wanna keep it longer? Freeze it in sealed containers or freezer bags. It’s all good for about 3 months. Just let it thaw in the fridge when you’re ready to dive back in.
- Warm: When it’s time to reheat, zap it in the microwave or simmer it on the stove. Add a splash in some water or broth to get things juicy again. After reheating, you can add a lemon juice or fresh herbs to make those flavors pop again.
FAQs
Black-eyed peas are traditional but if you don’t have them you can also make this recipe with black beans or pinto beans.
Nothing too terrible. The peas may take a bit more time to fully cook and tenderize. They may also be a bit more difficult to digest.
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Vegetarian Hoppin John Recipe
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Ingredients
For the Black Eyed Peas
- 4 cups fresh or dried black eyed peas
- 6 tbsp minced garlic
- 1 ½ cups okra
- ¼ cup celery
- 4 tbsp olive oil
- 2 tbsp vegetarian chicken stock
- 2 tbsp vegetarian beef stock
- 1 tbsp Jane's Crazy Mixed Up Salt
- 2 tsp rubbed sage
- 1 tsp thyme
- 1 tsp cumin
- ½ tsp Tony Chachere’s Creole Seasoning
- ½ tsp salt
- 3 dashes Colgin Natural Hickory Liquid Smoke
- 1 dash cayenne pepper optional
For the Quinoa
- 4 cups water
- 2 cups quinoa
- 1 tsp vegetarian chicken or beef stock
- 1 tsp salt
- 1 tbsp walnut oil
Instructions
For the Black Eyed Peas
- If using dried black-eyed peas: This is the norm, so the peas must be soaked overnight. Place the peas in a colander and rinse thoroughly with cool water being careful to remove any hard debris or blemished peas. Place the peas in a large pot and add water to about an inch above the peas and let them soak in an uncovered pot, overnight. The next day the peas will have absorbed some of the water they soaked in.
- If using fresh black-eyed peas, meaning you got them from a farm, someone’s garden or in the refrigerated section of a grocery store, place the peas in a colander and rinse thoroughly with cool water being careful to remove any hard debris or blemished peas.
- Add 2 Cups of water to the pot and place the pot on the stove, turning the burner to high.
- Mince the garlic and celery either with a paring knife or by using a food processor if preferred. Add to the pot. Add all remaining ingredients except the okra to the pot.
- Once the peas reach a rapid boil, turn the heat down to low. Wash the okra in the colander under cool water. Cut off the top stems and discard. Chop the remaining okra into ¼ inch pieces and add to the pot after the peas have been cooking 1 hour. Cook for 30 minutes to 1 additional hour.
For the Quinoa
- Place quinoa in a sauce pan on medium high heat to toast, allowing some of the grains to slightly brown. After approximately one minute, add the water and then the remaining ingredients and turn the heat down to low.
- Cook for approximately 20 minutes, stirring the last few minutes to ensure it doesn’t burn. Top with the black-eyed peas, fresh chopped green onions and enjoy!
Notes
Nutrition
A HUGE THANK YOU to Collards Are The Old Kale for guest posting and providing this wonderful recipe!
This post was originally published December 2019. It has been updated with new content and images.
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This black eyed peas recipe was so hearty, flavorful and satisfying!! Love that it was a plant based meal too!
We enjoyed this Southern dish very much, it was packed with flavor, and moreover, I love that it has a lot of veggie protein… Pairing it with quinoa was perfect! thanks for the recipe!
This dish is new to me. Love the ingredients used here. So flavorful and delicious.
This looks so good! This is definitely a new one for me and I can’t wait to share with m family!
This looks delicious! I am always looking for new ways to use quinoa. Can’t wait to try this out.