Vegan Hoppin' John

Name: Vegan Hoppin' John
Prep time: 25 min
Cook time: 80 min
Total time: 165 min
Ingredients: 0.5 pound dried black-eyed peas, sorted and rinsed; 3 cups water; 0.5 teaspoon dried oregano; 0.5 teaspoon dried thyme; 1 bay leaf; 0.5 cup long-grain brown rice; 1.5 tablespoons olive oil; 1 cup diced onion; 0.75 cup diced celery; 0.75 cup diced yellow bell pepper; 0.75 cup diced red bell pepper; 1 medium jalapeno pepper, seeded and minced; 1 tablespoon minced garlic; 0.5 (14 ounce) can chopped tomatoes; 2.5 tablespoons chopped fresh parsley; 0.5 teaspoon salt; 0.25 teaspoon freshly ground black pepper; 1 pinch cayenne pepper, or to taste

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I combined a few recipes that I found on Google for this vegan black-eyed pea dish. The result was wonderful! Garnishes: sliced green onions, shredded soy cheese, and hot pepper sauce.

Recipe by RachelRayfan13

Published on December 26, 2010

looking down at vegan hoppin' John bowls

2

Prep Time:

25 mins

Cook Time:

1 hrs 20 mins

Additional Time:

1 hrs

Total Time:

2 hrs 45 mins

Servings:

4

Jump to Nutrition Facts

Ingredients

½ pound dried black-eyed peas, sorted and rinsed
3 cups water
½ teaspoon dried oregano
½ teaspoon dried thyme
1 bay leaf
½ cup long-grain brown rice
1 ½ tablespoons olive oil
1 cup diced onion
¾ cup diced celery
¾ cup diced yellow bell pepper
¾ cup diced red bell pepper
1 medium jalapeno pepper, seeded and minced
1 tablespoon minced garlic
½ (14 ounce) can chopped tomatoes
2 ½ tablespoons chopped fresh parsley
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 pinch cayenne pepper, or to taste

Directions

Bring water and black-eyed peas 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.

Editor's Note:

Please note differences in ingredient amounts and total time when following the magazine version of this recipe.

Nutrition Facts (per serving)

373	Calories
7g	Fat
63g	Carbs
17g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 373
% Daily Value *
Total Fat 7g	9%
Saturated Fat 1g	6%
Sodium 408mg	18%
Total Carbohydrate 63g	23%
Dietary Fiber 10g	34%
Total Sugars 10g
Protein 17g
Vitamin C 102mg	511%
Calcium 126mg	10%
Iron 7mg	39%
Potassium 1019mg	22%

* 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.