Vegan Hoppin' John
User Reviews
4.7
-
Prep Time
12 hrs
-
Cook Time
1 hr
-
Total Time
13 hrs
-
Servings
6 servings
-
Calories
488 kcal
-
Course
Main Course
-
Cuisine
American
Vegan Hoppin' John
Description
This Vegan Hoppin' John recipe uses soaked black-eyed peas cooked with caramelized mushrooms, carrots, celery, onion, garlic, and diced fire-roasted tomatoes. The peas simmer in a seasoned vegetable broth infused with smoked paprika, turmeric, cayenne, and chili powder, contributing a warm, smoky, and mildly spicy flavor profile. Mushrooms seared at high heat add a golden crust and umami depth to the dish.
The stew is served hot over steamed white or brown rice, making for a filling and comforting meal. Optionally, chopped scallions add a fresh garnish that cuts through the richness.
This recipe requires soaking black-eyed peas overnight for proper texture. It can also serve as a warm dip alongside corn or tortilla chips, showcasing its versatility as a flavorful bean-based spread or main dish.
Ingredients
- 2 cups black-eyed pea dried
- 8 ounces mushroom sliced
- 3 tablespoons olive oil divided
- 4 whole carrot peeled and roughly chopped
- 2 celery roughly chopped, stalks
- 1 whole onion roughly chopped
- 1 teaspoon garlic crushed
- 15 ounces diced fire roasted tomatoes 1 can
- 1 teaspoon smoked paprika
- 1/4 teaspoon Turmeric
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon chili powder
- 2 cups vegetable stock low sodium ok
- salt to taste
- scallions garnish - optional, chopped
- 6 cups white rice prepared, steamed, or brown rice for serving
Instructions
- Soak black eyed peas overnight, then drain, rinse and set aside. In a medium saucepot or large saute pan, heat 2 tbsp olive oil over high until it just begins to smoke (keep a close eye on it-- you don't want the oil to darken in color, but you do want it to get very hot). Add the mushrooms in a single layer and let them sear undisturbed for 2-3 minutes until they begin to turn golden on the searing side. Stir continuously for another 1-2 minutes until the mushrooms are golden throughout. Reduce heat to medium.
- Add carrots, celery and onion along with the remaining 1 tbsp of olive oil. Cook until vegetables are soft and translucent (about 7-10 minutes), then add garlic and cook for 1 minute more until fragrant.
- Add fire roasted tomatoes, smoked paprika, turmeric, cayenne, chili powder, vegetable stock and soaked black eyed peas to the pan, stir to blend. Bring mixture to a simmer over medium heat, then cover and cook for 25 -30 minutes until the beans are just tender - don't overcook them or they will get mushy. Remove the lid and continue to cook until the liquid has reduced by half. Season with salt to taste. I usually add about 1 tsp. if using a low sodium broth. Salt really makes the other flavors pop!
Notes
- Soak black-eyed peas overnight before cooking for best texture.
- Serve hot over steamed rice or use as a warm dip with corn or tortilla chips.
- Chopped scallions make a fresh garnish option.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 488 kcal
% Daily Value*
| Calories | 488kcal | 24% |
| Carbohydrates | 84g | 28% |
| Protein | 19g | 38% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 447mg | 19% |
| Potassium | 842mg | 18% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
| Vitamin A | 860IU | 17% |
| Vitamin C | 3.3mg | 4% |
| Calcium | 104mg | 10% |
| Iron | 5.6mg | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
