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Vegetarian Hoppin John

Vegetarian Hoppin' John

The traditional recipe for Hoppin’ John contains ham, fatback and/or bacon. In our leaner version, we have used bacon-flavored soy bits. We have also upped the veggies to make this a healthful, savory, and economical one-dish meal.

Serves 6.


  • 1 c dry black-eyed peas
  • 1 tsp salt
  • 2 Tbsp olive oil
  • 1/2 c celery, chopped
  • 1/2 c onion, chopped
  • 1/2 c red bell pepper, chopped
  • 1/2 c carrot, peeled and chopped
  • 1/4 c Anaheim pepper, finely chopped (optional)
  • 1/2 tsp Creole seasoning (or use season salt)
  • 1/2 c fresh tomatoes, chopped
  • 1/4 c parsley, minced
  • 1 Tbsp red wine vinegar
  • 2 garlic cloves, minced
  • 1/4 tsp black pepper
  • 1 bay leaf
  • 1 Tbsp bacon-flavored soy bits (“Bacos”)
  • 1 Tbsp vegetarian chicken style broth and seasoning mix
  • 2 c water
  • 1/2 c brown rice


  1. Sort the black-eyed peas thoroughly for tiny pebbles or other debris; soak overnight.
  2. Drain, rinse, and place in a large saucepan with cold water to cover over by 1/2 inch. Stir in the teaspoon of salt.
  3. Cook over medium heat until simmering, stir, and reduce heat to low.
  4. Cover and simmer 40 minutes or until just tender.
  5. Drain and pour into a 2-quart covered baking dish.
  6. Preheat the oven to 350 degrees F.
  7. In a large skillet over medium heat, warm the olive oil.
  8. Add the celery, onion, bell pepper, carrot, Anaheim pepper, and Creole seasoning; saute about 3 minutes or until beginning to soften.
  9. Add the tomato, parsley, vinegar, and garlic and saute another minute. Stir this mixture into the black-eyed peas.
  10. Add pepper, bay leaf, bacon-flavored soy bits, broth mix, water and brown rice. Blend well.
  11. Cover and bake for 90 minutes, stirring at least once, or until the rice is cooked and the flavors are blended.

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