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 made with black eyed peas cooked in a flavorful vegetarian broth with okra, spices, and served over quinoa, a 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

How to Store & Reheat this Vegetarian Hoppin John

Fridge: Spoon any leftovers into an airtight container and pop it in the fridge. It’ll stay good for up to 4 days.
Freezer: Once cooled, store in freezer-safe containers or bags for up to 3 months. I like to portion it out so I can grab just what I need. Thaw it overnight in the fridge before reheating.
Reheating: Warm it up on the stove over medium heat, adding a splash of veggie broth or water to loosen it up. You can also microwave individual servings!

Nutrition