Vegan Hoppin' John
Hoppin' John is a Southern classic built on black-eyed peas and rice, and this version proves you don't need any meat or animal products to get deep, satisfying flavor. The holy trinity of onion, celery, and green bell pepper forms a fragrant base, and smoked paprika plus a touch of cayenne bring that slow-cooked smokiness that the dish is known for — no ham hock required. Everything simmers together in one pot with vegetable broth, so the rice absorbs all that savory, spiced goodness as it cooks. The result is hearty, warming, and filling enough to anchor a full meal for six people without anyone feeling like something is missing. Finishing with sliced scallions and a splash of hot sauce adds brightness and a little kick that ties the whole bowl together. It's the kind of one-pot comfort food that's just as welcome on a weeknight as it is on New Year's Day.
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Learn more →Ingredients
6 servings
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 stalks celery, finely diced
- 1 green bell pepper, finely diced
- 4 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp dried thyme
- ½ tsp onion powder
- ¼ tsp cayenne pepper
- 2 cans (15 oz each) black-eyed peas, drained and rinsed
- 1 ½ cups long-grain white rice
- 3 cups vegetable broth
- 1 bay leaf
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
For serving
- 1 tsp hot sauce (optional)
- 3 scallions, thinly sliced (optional)
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion, celery, and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes.
- 2
Add the garlic, smoked paprika, dried thyme, onion powder, and cayenne. Stir and cook until the garlic is fragrant, about 1 minute, watching closely so the garlic does not brown.
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