cooking · Dinner

Vegan Hoppin’ John

This version of Hoppin’ John is taken from my standard recipe, just minus the animal based products. And oddly enough? I liked it better this year! It doesn’t have to have the liquid smoke, the bit called for does give the hint of bacon smokiness though.

Vegan Hoppin’ John

  • 1 Tbsp olive oil
  • 1 small onion, diced
  • 1 cup celery, diced
  • 14-ounce bag tri-color bell peppers, chopped small (3 cups)
  • 2 tsp dry Thyme
  • 6 cups lower sodium vegetable broth
  • 2 15-ounce cans black-eyed peas, drained and rinsed
  • 1/2 tsp ground black pepper
  • 1/4 tsp liquid smoke
  • Cooked rice

In a deep skillet heat the oil over medium high, add in the vegetables. Cook, stirring often, until the onion is turning golden.
Add in the broth, Thyme and black-eyed peas. Bring to a boil, then lower heat. Simmer until thickened, about 40 minutes, on medium low. I leave a lid on the pot partly on to keep some steam.
Season to taste with pepper and the liquid smoke, add salt if desired. Serve over rice in deep bowls.
Serves 4 to 5.


3 thoughts on “Vegan Hoppin’ John

  1. Nice! This dish looks exactly like my mom’s from when I was a kid and she made it in the slow cooker. And FYI – bacon bits are vegan AND bacon salt is vegetarian (contains milk) so you can still get your bacon flavor craving if you must!

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