Vegan Hoppin’ John with Okra (Black-Eyed Peas, Gluten-Free & Flavorful)
Hoppin’ John is a beloved Southern dish traditionally enjoyed for good luck and prosperity, especially around the New Year. This Vegan Hoppin’ John with Okra offers a wholesome, plant-based take on the classic, featuring tender black-eyed peas, savory vegetables, fragrant seasonings, and hearty okra for extra texture and flavor. Naturally vegan, vegetarian, and gluten-free, this easy recipe is both nourishing and satisfying, making it perfect for New Year’s traditions or any time you’re craving comforting, soulful food. Simple to prepare and full of bold, comforting flavors, this vegan Hoppin’ John proves that classic dishes can be both healthy and deeply delicious.
In my mother’s Southern traditions, black-eyed peas are served with greens for good luck on New Year’s Day. My plant-based version of this Hoppin John recipe—an homage to my mom’s Southern roots—leaves out the bacon or ham hocks in favor of another Southern favorite, okra. My mother grew black-eyed peas on her Arkansas farm, and they were on the menu regularly in our home in the Pacific Northwest. I remember a pot of black-eyed peas bubbling on the stove most weeks, their savory, earthiness filling the kitchen with such a comforting aroma. Okra recipes were another favorite in our home.
Rich in protein, black-eyed peas are a great way to replace animal proteins on your plate. In the pulse family, black-eyed peas are truly a sustainable star, requiring few inputs like fertilizers, pesticides, acreage, and even water to produce. Learn more about black eyed peas here. Remember, you don’t have to wait until New Year’s Day to enjoy Hoppin John—you can get the delicious and nutritious effect of this traditional dish any day. This is also a great one dish meal for dinner or meal prep. The leftovers are just as good the second (or third or fourth) day too.
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Description
This vegan Hoppin’ John with okra is a healthy, flavorful take on the Southern classic made with black-eyed peas, vegetables, and spices. Naturally vegan, vegetarian, and gluten-free—perfect for New Year’s meals or comforting weeknight dinners.
- Soak the black-eyed peas overnight in enough cold water to cover them.
- Drain the peas and set aside.
- Heat the olive oil in a large heavy pot. Add the onion, bell pepper, celery, carrots, garlic, cayenne, and thyme and sauté for 5 minutes.
- Add the drained peas, broth, 3 cups of the water, bay leaf, and liquid smoke to the pot and bring to a boil. Reduce the heat, cover, and simmer, stirring occasionally, for 1 hour.
- About 30 minutes into the cooking time, start to prepare the rice. If using a rice cooker, put the remaining 3 cups of water and the rice into the cooker and prepare according to the manufacturer’s instructions. If cooking on the stovetop, bring 3 cups water to a boil in a medium saucepan. Add the rice and reduce the heat to a simmer. Cook, covered, until all the liquid is absorbed, 45 to 50 minutes.
- After the peas and vegetables have cooked for an hour, add the okra to the mixture and cook for an additional 15 minutes. Remove the bay leaf.
- Serve the pea mixture immediately over the hot rice.
Notes
*Variation: Substitute cooked barley, wheat berries, or quinoa for the brown rice for an interesting flavor variation.
*Star nutrients: Vitamin A (63% DV), vitamin C (21% DV), folate (26% DV), calcium (14% DV), manganese (36% DV)
*Recipe from The Plant-Powered Diet: The Lifelong Eating Plan for Achieving Optimal Health, Beginning Today, copyright © Sharon Palmer, 2012.
- Category: Entree
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups blackeyed pea mixture plus 1/2 cup rice
- Calories: 314
- Sodium: 59 mg
- Fat: 4 g
- Carbohydrates: 58 g
- Fiber: 9 g
- Protein: 14 g
Try my Instant Pot Black-Eyed Peas and Greens for another recipe featuring black-eyed peas.
Sharon’s Top 10 Bean Recipes
Discover more of my favorite recipes featuring beans, peas, and lentils.
Easy Instant Pot Black Tepary Beans
Mediterranean Persimmon White Bean Kale Salad
Greek Butter Bean Salad
Ratatouille with White Beans
Vegan Jambalaya with Red Beans and Okra
Vegan Pot Pie with Sage, Lentils and Mushrooms
Curried Lentil Quinoa Soup
Sweet Potato Black Bean Bake
Easy Vegan Black Bean Spinach Enchiladas
Easy Vegan Split Pea Soup
For more information on the health benefits of pulses, check out The Plant-Powered Dietitian.
As an Amazon Influencer, I earn from qualifying purchases. For more information about affiliate links, click here.
