Vegan Hoppin' John (Rice and Black-Eyed Peas)

Here's a vegan rendition of the classic Southern dish known as Hoppin' John, featuring black-eyed peas and rice, often served on New Year's Day for good luck. Serve it with coleslaw, garlicky greens, and cornbread for a full Southern-style spread, or enjoy it any night of the year as a hearty one-pot meal that gets better as leftovers.

Key Ingredients & Substitutions

• Vegan sausage or tempeh bacon. Tofurky or Field Roast sausage links work well, or use bacon-style tempeh strips for a smokier flavor.
• Black-eyed peas. The traditional star of the dish, said to bring good luck when eaten on New Year's Day — canned beans, drained and rinsed, work just as well as home-cooked.
• Smoked paprika. Adds a smoky depth that complements the vegan sausage or tempeh and stands in for the traditional smoked pork flavor.
• Brown rice. Cooked separately and stirred in at the end so it stays fluffy rather than mushy.
• Onion, celery, and bell pepper. The classic aromatic trio that gives the dish its savory Southern backbone.

Variations

• Make it spicier. Increase the red pepper flakes, or add a diced jalapeño with the onion.
• Swap the rice. Brown rice can be replaced with white rice or a rice blend if you prefer, though brown rice holds up especially well once mixed in.
• Add greens. Stir in a few handfuls of chopped collard or kale in the last few minutes of cooking for a true one-pot meal.
• Make it a soup. Add extra broth to turn this into more of a hearty Hoppin' John soup.
• Top it with hot sauce. A classic Southern finishing touch that lets everyone adjust the heat to their own taste at the table.

Tips for the Best Hoppin' John

• Brown the sausage or tempeh first. Cooking it separately before adding it back in gives it better texture and flavor than simmering it in with everything else from the start.
• Keep it moist. Add a little water while it simmers so the mixture doesn't dry out or scorch on the bottom of the pot.
• Add fresh herbs at the end. Stirring in the parsley right before serving keeps their flavor bright.
• Taste as you season. Black-eyed peas and canned tomatoes vary in saltiness, so adjust the salt and pepper to taste rather than following the recipe blindly.
• Cook the rice a little firmer than usual. It will continue to soften once mixed with the hot bean mixture, so slightly underdone is safer than mushy.

Make Ahead & Storage

Like most bean dishes, this one is even better the next day. It keeps in the refrigerator for up to 4 days and freezes well for up to 3 months — a great dish to make ahead of a New Year's Day gathering so you're not cooking on the holiday itself.

How to Serve

Serve at once, passing around extra parsley for topping individual servings. It's a natural centerpiece for a New Year's Day meal alongside coleslaw and cornbread.

Recipe

Vegan Hoppin' John (Rice and Black-Eyed Peas)

4.75 from 4 votes

A vegan rendition of the classic Southern dish, featuring black-eyed peas and rice with vegan sausage or tempeh bacon, often served on New Year's Day for good luck.

Print Pin Save Saved!

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 6

Cook ModePrevent your screen from going dark

Ingredients

• 1 cup raw brown rice rinsed
• 3 tablespoons extra-virgin olive oil
• 2 links vegan sausage such as Tofurky or Field Roast, cut into ½-inch slices, or 6 to 8 slices bacon-style tempeh strips, cut into small bits
• 1 large onion finely chopped
• 3 to 4 cloves garlic minced
• 1 14- to 16-ounce can diced tomatoes with liquid
• 1 teaspoon dried basil
• ½ teaspoon dried thyme
• 1 15- to 16-ounce can black-eyed peas drained and rinsed
• dried hot red pepper flakes and/or smoked paprika to taste
• salt and freshly ground pepper to taste
• ½ cup minced fresh parsley plus more for topping if desired
• ¼ cup sliced fresh basil leaves optional

Instructions

• Combine the rice with 2 ½ cups water in a saucepan and bring to a boil. Lower the heat and simmer gently until the water is absorbed, about 30 minutes.
• Meanwhile, heat 1 tablespoon of the oil in an extra-wide skillet. Add the vegan sausage or tempeh strips and sauté over medium heat, stirring frequently, until golden brown on most sides, about 5 to 7 minutes total. Remove to a plate and set aside.
• Heat the remaining oil in the same skillet. Add the onion and sauté over medium heat until translucent. Add the garlic and continue to sauté until the onion is golden.
• Add the tomatoes, dried basil, thyme, and black-eyed peas. Cook for 5 minutes over low heat, then stir in the sausage and cook for 5 minutes longer.
• Once the rice is done, stir it in, along with the reserved vegan sausage or tempeh bacon.
• Season with the red pepper flakes and/or smoked paprika, salt, and lots of pepper. Stir together well and simmer over low heat for 10 to 15 minutes, adding a small amount of water to keep the mixture moist. Stir in the parsley and optional fresh basil.
• Serve at once; pass around additional parsley for topping individual servings if desired.

Notes

Serve with coleslaw, garlicky greens, and cornbread for a classic Southern-style New Year's Day meal.

Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Here are more easy bean main dishes.