VEGETARIAN HOPPIN' JOHN
We've given a Southern classic comfort food a vegetarian makeover. Rather than meat, black-eyed peas are accompanied by a mixture of colorful peppers and corn.
Provided by Colleen Weeden
Time 40m
Number Of Ingredients 14
Steps:
- In a medium saucepan combine broth and rice. Bring to boiling; reduce heat. Simmer, covered, 35 to 40 minutes or until rice is tender and liquid is absorbed.
- Meanwhile, in a 12-inch skillet heat oil over medium. Add bell peppers, carrots, corn, shallot, and garlic. Cook 6 to 8 minutes or until peppers are tender, stirring occasionally. Stir in thyme, ground chipotle pepper, and salt. Cook and stir 2 minutes more. Stir in tomatoes and black-eyed peas. Remove from heat.
- Stir cooked rice into black-eyed pea mixture. Sprinkle with parsley.
Nutrition Facts : Calories 330 kcal, Carbohydrate 62 g, Protein 11 g, SaturatedFat 1 g, Sodium 829 mg, Sugar 11 g, Fat 6 g, ServingSize 6 1/2 cups, UnsaturatedFat 4 g
HOPPIN' JOHN (VEGETARIAN)
This is a vegetarian version of a traditional New Year's dish, said to bring luck when eaten before noon. Recipe from The Vegetarian Table: America by Deborah Madison, as adapted by the Chicago Tribune. A tasty and flavorful dish.
Provided by duonyte
Categories Beans
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter with oil in large, heavy saucepan over medium heat. Add onion, bay leaves, thyme, chili powder and allspice. Cook, stirring often, until onion is lightly browned, about 7 minutes.
- Prepare rice by your preferred method.
- Add black-eyed peas to the onion mix; cover with water. Increase heat to medium-high; heat to a boil. Lower heat to a simmer; cover. Cook until peas are just tender, 20-25 minutes, checking pan and adding more water if needed. Uncover; cook over medium heat until water is mostly absorbed, about 5 minutes. Season with salt and pepper, to taste.
- Remove bay leaves. Serve over rice.
- Note: I used vegetable broth instead of water. My broth had no salt, if you use a commercial broth, cut down on or eliminate the salt.
HOPPIN' JUAN (VEGETARIAN)
Modified from a recipe in 'El Paso Chili Company's Texas Border Cookbook'. The most drastic change was serving the rice and beans separately to make a meal-in-a-bowl instead of combining. It makes for a much better presentation in my opinion. Serve flour tortillas or corn bread on the side. The black-eyed peas can be cooked the...
Provided by C G
Categories Other Main Dishes
Time 50m
Number Of Ingredients 16
Steps:
- 1. Cook the rice and set aside.
- 2. While the rice is cooking, prep the ingredients for the rice and bean bowls.
- 3. Season the cooked and drained black-eyed peas with the garlic, salt, chipotle powder and cumin powder. Stir.
- 4. To serve: Arrange greens in a serving bowl, add a scoop of the cooked rice, followed by black-eyed peas and the garnishes.
- 5. ¡Buena suerte!
INSTANT POT VEGAN HOPPIN' JOHN
Black-eyed peas, rice, and veggies form this hearty, smoky meal-in-one. Make some for New Year's luck - or just because it's darn delicious!
Provided by Kare for Kitchen Treaty
Time 50m
Number Of Ingredients 21
Steps:
- Add the black-eyed peas, onion, garlic, bay leaves, smoked paprika, kombu, and 8 cups water to the Instant Pot. Cook on manual/high pressure for 15 minutes. Release and drain the peas, reserving 1 cup of the cooking liquid and discarding the onion, garlic, kombu, and bay leaves. Set aside the peas and reserved cooking liquid.
- Clean and dry the Instant Pot. Add olive oil. When hot, add the onion, celery, and bell pepper. Saute until soft, about 8 minutes.
- Add the rice, cooked black-eyed peas, 1 cup reserved cooking liquid, vegetable broth, jalapeno pepper, thyme, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir to combine.
- Cook on manual/high pressure for 15 minutes. Quick release. Remove lid and remove thyme stems. Taste and add more salt and pepper to taste. Scoop into bowls and top portions with scallions and parsley.
HOPPIN' JUAN
My grandma always made Hoppin' John on New Year's Day when I was growing up in Virginia. I now live in New Mexico and decided to put a hot Southwestern spin on the recipe this year, hence the name. It's simple and tasty, and has some heat. I only added two jalapenos, but you could add more if you like it hotter. If you don't like hot food, you might want to eliminate the jalapenos completely. My husband and I both loved it.
Provided by Ashley B.
Categories 100+ Everyday Cooking Recipes
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Melt butter in a large pan over medium heat; cook and stir onion, red bell pepper, jalapeno peppers, and garlic in hot butter until onion is translucent, about 5 minutes. Stir cooked rice, black-eyed peas, diced tomatoes with habanero peppers, bacon, salt, and black pepper into vegetables. Cook for 10 minutes to blend flavors, stirring frequently.
Nutrition Facts : Calories 230.8 calories, Carbohydrate 31.5 g, Cholesterol 19 mg, Fat 7.9 g, Fiber 4.2 g, Protein 8.8 g, SaturatedFat 3.7 g, Sodium 611.5 mg, Sugar 2.6 g
More about "hoppin juan vegetarian recipes"
VEGETARIAN HOPPIN JOHN STEW (VEGETARIAN) | VANILLA AND …
From vanillaandbean.com
4.9/5 (13)Calories 211 per servingCategory Dinner, Lunch
- *Advance Prep* Cover the black eyed peas with enough water to cover by about 3". Let soak overnight or at least 8 hours. Drain and rinse. *See note if you forget to soak.
- In a large stock pot or Dutch oven add the oil and heat on medium until shimmering. Add the onion, bell pepper and celery and saute on medium heat for 7-8 minutes or until softened. Sprinkle in the paprika and red pepper flakes. Stir in to coat veggies, about one minute. Add the water, tomatoes, garlic, bayleaf, salt and pepper, liquid smoke and soaked black eyed peas. Bring to a simmer then turn down heat to low, lid the pot and cook for 25-35 minutes or until peas are just tender, not mushy.
- Meanwhile, while the peas are cooking, cook the rice. Rinse rice under running water until the water runs clear. In a medium stockpot add the rice, water and salt. Bring to a simmer, turn heat to low and put a lid on the pot. Cook on low for 17-20 minutes, until water is absorbed and rice in tender. Remove from heat and let stand for 10 minutes with lid on. Fluff with fork.
- Once the peas are tenderish, stir in the chopped collards in two additions. Cook an additional 15 minutes on low, with lid on or until the collards are tender. Stir in the cooked rice, apple cider vinegar, taste for salt and add a few dashes of Tabasco. Warm through, just a few minutes.
BEST VEGAN HOPPIN' JOHN RECIPE - HOW TO MAKE …
From food52.com
Reviews 17Servings 6Cuisine AmericanCategory Entree
MEERA SODHA'S RECIPE FOR VEGAN HOPPIN' JOHN | THE …
From theguardian.com
Estimated Reading Time 2 mins
HOPPIN' JOHN RECIPE - SERIOUS EATS
From seriouseats.com
VEGETARIAN HOPPIN’ JOHN - MEATLESS MONDAY
From mondaycampaigns.org
VEGAN HOPPIN JOHN WITH COLLARD GREENS RECIPE - VEGETARIAN TIMES
From vegetariantimes.com
VEGETARIAN BLACK EYED PEAS RECIPE | THE PICKY EATER
From pickyeaterblog.com
HOPPIN' JOHN WITH BRAISED OXTAIL - SOUTHERN LIVING
From southernliving.com
HOPPIN' JUAN WITH SAUSAGE AND RICE | SUCCESS® RICE
From successrice.com
DELICIOUS HOPPIN' JOHN RECIPES TO MAKE FOR NEW YEAR'S DAY
From southernliving.com
HOPPIN' JOHN - CULINARY HILL
From culinaryhill.com
HOPPIN? JOHN RECIPE - VEGETARIAN TIMES
From vegetariantimes.com
HOPPIN' JOHN WITH OKRA AND TOMATO STEW [VEGAN] - ONE GREEN …
From onegreenplanet.org
HOPPIN' JUAN - EASY COOK FIND
From easycookfind.com
SPICY HOPPIN' JUAN RECIPE | RECIPES.NET
From recipes.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love