Vegan Hoppin' John
Prep time
Cook time
Total time
When I photographed this recipe, I thought that the Hoppin' John could use some more moisture. The recipe below is the updated recipe that is more moist and full of flavor. If you are using freshly cooked black-eyed peas drain the beans before adding, and save the cooking liquid for the recipe.
Serves: 4
  • 1 tablespoon grapeseed oil
  • 1 medium onion, diced
  • 1 jalapeño pepper, seeded & minced
  • 2 celery stalks, chopped
  • 1 clove of garlic, minced
  • 1 cup long grain brown rice
  • 1 bay leaf
  • ½ teaspoon dried thyme
  • ½ teaspoon black pepper
  • 3 cups water + 2 teaspoons veg bouillon paste or ½ veg bouillon cube OR 2 cups veg stock
  • 3 cups cooked black-eyed peas or 2 15-oz cans, rinsed and drained
  • 1 teaspoon smoked paprika
  • 1 tablespoon hot sauce (I use Louisiana brand)
  • ½ cup fresh parsley, chopped
  1. Heat oil on medium-high heat in a large skillet.
  2. Once the oil is hot, add the onion, jalapeño, and celery, and sauté until the onion turns translucent, about 3 minutes.
  3. Add the garlic and brown rice, and stir well to toast for about 30 seconds.
  4. Add the bay leaf, dried thyme, black pepper, and water + veg bouillon. Stir well, cover with a lid (leaving it ajar), and bring it to a simmer. Reduce the heat to medium-low, and continue to cook the rice for 10 minutes.
  5. Add the cooked black-eyed peas, and continue to cook until the rice is tender and fluffy, about 20-25 minutes.
  6. Stir in the smoked paprika, and season to taste with salt and pepper.
  7. Serve hot with hot sauce, and chopped parsley.
Recipe by Sweet Potato Soul by Jenné Claiborne at