Vegetarian Hoppin John Recipe

Two bowls of hoppin john recipe served on quinoa in white bowls ready to enjoy

4.89 from 18 votes

Vegetarian Hoppin John Recipe

This Vegetarian Hoppin John Recipe is a must for New Year’s Day and all year round! Black eyed peas are steeped in a flavorful vegetarian broth with okra, spices and served over nutritious quinoa for a healthy twist on this Southern classic!

Prep Time30

Cook Time1 50

Total Time2 20

Course: Main Course, Side Dish

Cuisine: soul food, south, Southern

Servings: servings

Calories: 285kcal

Author: Jocelyn Delk Adams

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

If you would like to add meat to this recipe, I would suggest smoked ham hock or smoked turkey wings. You can add them to the water and allow them to tenderize in boiling water before adding the peas.

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. 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.

Nutrition