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4.7 from 105 votes

Vegan Hoppin' John

Vegan Hoppin' John, a smoky, healthy, and satisfying meatless version of a Southern classic for the New Year or Rosh Hashanah.

Prep Time
12 hrs
Cook Time
1 hr
Total Time
13 hrs
Servings: 6 servings
Calories: 488 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 2 cups dried black eyed peas
  • 8 ounces sliced mushrooms
  • 3 tablespoons olive oil divided
  • 4 whole carrots peeled and roughly chopped
  • 2 celery stalks roughly chopped
  • 1 whole onion roughly chopped
  • 1 teaspoon crushed garlic
  • 15 ounces diced fire roasted tomatoes 1 can
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon Turmeric
  • 1/4 teaspoon cayenne
  • 1/8 teaspoon chili powder
  • 2 cups vegetable stock low sodium ok
  • salt to taste
  • chopped scallions garnish - optional
  • 6 cups steamed white or brown rice for serving prepared

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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

  • You will also need: Medium saucepot or large saute pan
  • Serve hot over steamed rice. Garnish with chopped scallions, if desired. May also be served as a warm dip with corn or tortilla chips.
  • Serve hot over steamed rice. Garnish with chopped scallions, if desired. May also be served as a warm dip with corn or tortilla chips.

Nutrition Information

Calories 488kcal (24%) Carbohydrates 84g (28%) Protein 19g (38%) Fat 8g (12%) Saturated Fat 1g (5%) Sodium 447mg (19%) Potassium 842mg (24%) Fiber 7g (28%) Sugar 7g (14%) Vitamin A 860IU (17%) Vitamin C 3.3mg (4%) Calcium 104mg (10%) Iron 5.6mg (31%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 488

% 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.