Vegan Hoppin John Recipes

SMOKY VEGAN HOPPIN' JOHN WITH CHARD

Steps:

• Place the olive oil in large pot and set over medium heat. Add the garlic, celery, onion and bell pepper. Sauté until softened, about 5 minutes.
• Add the broth, black eyed peas, liquid smoke, bay leaves, thyme, smoked paprika, cayenne and black pepper. Stir a few times and bring to a simmer. Allow to simmer, uncovered, until the peas are tender and the liquid is absorbed, about 50 minutes. Add a bit of water to the pot if it gets too dry.
• Add the chard and stir a few times. Allow to simmer about 3 more minutes, until the chard leaves are wilted. Remove from heat and season with salt, pepper, and cayenne pepper hot sauce to taste. Remove and discard the bay leaves.
• Serve over rice or quinoa. Top with scallions and additional hot sauce.

VEGAN CAJUN HOPPIN' JOHN

Steps:

• Combine onion and green bell pepper in a skillet; add enough canola oil to coat onion and bell pepper. Cover skillet and cook onion and bell pepper over medium heat until tender, about 15 minutes.
• Mix rice, kidney beans, tomato paste, black-eyed peas, hot sauce, smoked salt, dill weed, mustard powder, garlic powder, and savory into onion and bell pepper; cook and stir until heated through, about 10 minutes more.

VEGAN HOPPIN' JOHN

Steps:

• Bring water and beans to a boil in a large pot. Remove pot from heat, cover, and let stand for 1 hour. Drain and rinse before using.
• Place black-eyed peas, water, oregano, thyme, and bay leaf in a large pot; bring to a boil. Cover, reduce heat to low, and simmer for 40 minutes. Add rice, cover, and simmer until the black-eyed peas and rice are tender, 30 to 40 minutes.
• Meanwhile, heat olive oil in a nonstick skillet over medium-high heat. Saute onion until lightly browned, 5 to 7 minutes. Add celery, bell peppers, and jalapeno; saute for an additional 5 minutes. Add garlic and saute for 2 minutes more.
• When the black-eyed peas are tender, add the sauteed vegetable mixture, tomatoes, parsley, salt, pepper, and cayenne pepper, and stir well to combine. Cover and set aside to allow the flavors to blend, 5 to 10 minutes. Taste and adjust seasonings, if needed.

VEGAN HOPPIN' JOHN

Steps:

• 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!

INSTANT POT VEGAN HOPPIN' JOHN

Steps:

• Add the black-eyed peas, onion, garlic, bay leaves, smoked paprika, kombu, and 8 cups water to the Instant Pot. Cook on manual/high pressure for 15 minutes. Release and drain the peas, reserving 1 cup of the cooking liquid and discarding the onion, garlic, kombu, and bay leaves. Set aside the peas and reserved cooking liquid.
• Clean and dry the Instant Pot. Add olive oil. When hot, add the onion, celery, and bell pepper. Saute until soft, about 8 minutes.
• Add the rice, cooked black-eyed peas, 1 cup reserved cooking liquid, vegetable broth, jalapeno pepper, thyme, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir to combine.
• Cook on manual/high pressure for 15 minutes. Quick release. Remove lid and remove thyme stems. Taste and add more salt and pepper to taste. Scoop into bowls and top portions with scallions and parsley.