Vegan Hoppin’ John Recipe

AuthorHempFork
RatingDifficultyBeginner

Hoppin' John, also known as Carolina peas and rice, is a peas and rice dish that originates in the Southern United States. It is made with black-eyed peas, and rice, chopped onion, and sliced bacon, seasoned with salt. For this recipe we will be removing the bacon, and adding green peppers as well as hemp hearts. A traditional soul food recipe with a twist.

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vegan hoppin' john

Vegan Hoppin' John Ingredients

 2 cups black-eyed peas, dried
 1 tbsp olive oil
 2 green bell peppers, seeded and chopped
 1 stalk celery, chopped
 1 yellow onion, chopped
 1 can of diced tomatoes (15 oz.)
 1 green onions, green parts only, chopped
 4 cups vegetable broth
 2 cups dried long-grain brown rice
 ½ tsp smoked paprika
 1 tsp dried thyme, crushed
 1 pinch cayenne pepper
 ¼ tsp sea salt
 ground black pepper to taste

Vegan Hoppin' John Recipe Directions

1

Soak the black-eyed peas overnight in a pot of water.

2

Heat the olive oil over medium-high heat in a large pot. Add the peppers, onion, and celery. Sauté for approx. 6 to 8 minutes or until vegetables are soft.

3

Add the black peas, thyme, and paprika. Next, add the vegetable broth. Bring mixture to a boil and reduce to a simmer. Cook until the black-eyes peas are tender but not mushy (approx. 35 to 50 minutes). If excess broth remains when the peas are cooked, you can gently pour it out of the pot. Strain the canned diced tomatoes and add them, along with the sea salt, to the bean mixture. Heat through. Check and adjust the seasoning with black pepper, cayenne, and sea salt as needed.

4

While the beans are cooking, cook the rice according to package instructions. Fluff, add the hemp hearts and set aside.

5

Divide the rice and hemp hearts mixture into bowls. Top with the black-eyed pea mixture and sprinkle with the green onion parts.

Ingredients

 2 cups black-eyed peas, dried
 1 tbsp olive oil
 2 green bell peppers, seeded and chopped
 1 stalk celery, chopped
 1 yellow onion, chopped
 1 can of diced tomatoes (15 oz.)
 1 green onions, green parts only, chopped
 4 cups vegetable broth
 2 cups dried long-grain brown rice
 ½ tsp smoked paprika
 1 tsp dried thyme, crushed
 1 pinch cayenne pepper
 ¼ tsp sea salt
 ground black pepper to taste

Directions

1

Soak the black-eyed peas overnight in a pot of water.

2

Heat the olive oil over medium-high heat in a large pot. Add the peppers, onion, and celery. Sauté for approx. 6 to 8 minutes or until vegetables are soft.

3

Add the black peas, thyme, and paprika. Next, add the vegetable broth. Bring mixture to a boil and reduce to a simmer. Cook until the black-eyes peas are tender but not mushy (approx. 35 to 50 minutes). If excess broth remains when the peas are cooked, you can gently pour it out of the pot. Strain the canned diced tomatoes and add them, along with the sea salt, to the bean mixture. Heat through. Check and adjust the seasoning with black pepper, cayenne, and sea salt as needed.

4

While the beans are cooking, cook the rice according to package instructions. Fluff, add the hemp hearts and set aside.

5

Divide the rice and hemp hearts mixture into bowls. Top with the black-eyed pea mixture and sprinkle with the green onion parts.

Vegan Hoppin’ John Recipe

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