Vegan Cajun Hoppin' John

3.7
(6)

This dish is just spicy enough to enhance, rather than take away from, its great depth of flavor. Goes well with cornbread.

1
Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
Servings:
6
Yield:
6 servings

Ingredients

  • 1 onion, diced

  • 1 green bell pepper, diced

  • 1 tablespoon canola oil, or as needed

  • 3 cups cooked brown rice

  • 1 (16 ounce) can red kidney beans, drained

  • 10 ounces tomato paste

  • 1 (10 ounce) package frozen black-eyed peas

  • 15 drops hot sauce (such as Tabasco®)

  • 1 pinch smoked salt, or to taste

  • 1 pinch dill weed, or to taste

  • 1 pinch mustard powder, or to taste

  • 1 pinch garlic powder, or to taste

  • 1 pinch dried savory, or to taste

Directions

  1. 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.

  2. 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.

Nutrition Facts (per serving)

289 Calories
4g Fat
55g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 289
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 3%
Sodium 802mg 35%
Total Carbohydrate 55g 20%
Dietary Fiber 11g 39%
Total Sugars 8g
Protein 11g
Vitamin C 32mg 161%
Calcium 77mg 6%
Iron 4mg 21%
Potassium 734mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.