Vegan Hoppin’ John

Vegan Hoppin’ John is a classic Southern Dish with red field peas, smoky vegan bacon and sausages. It’s perfect as a New Year’s dish or everyday comfort food. 

This vegan hoppin’ John is a meatless version of the traditional Gullah/Geechee recipe.

The plant-based meats bring out the smoky, natural textures of the original version while allowing you to enjoy this well-spiced meal.  

The dish’s name may be an unusual one and its origins are a mystery.

According to some, there was an old man named John who walked with a limp and sold peas and rice in Charleston, South Carolina in the early 1800s.

His popularized Southern dish was said to be named after him. The combination reminds me a lot of Jamaican Rice and Peas that I’ve had throughout childhood.

Hoppin’ John has been part of the Southern New Year’s Day tradition for centuries. It’s often enjoyed with other classic Southern dishes such as collard greens and cornbread.

This recipe is adapted from Chef BJ Dennis.

Ingredient Notes  

• Red field peas – the traditional version of this recipe uses red field peas, which have a rich, sweet and creamy flavor. They are the best option for this dish.
  
  They can be puchased online. I bought them from Anson Mills. They are also called cowpeas, crowder peas and Sea Island red peas.

Most modern recipes use black-eyed peas which are easier to find in most grocery stores.

Be sure to soak dried beans overnight. This makes them cook a lot faster and much easier to digest.

• Carolina gold rice – Traditionally grown in South Carolina, this rice was traditional used in Hoppin’ John.
  
  It’s the best type of rice for this recipe because of its nutty, earthy flavor. It’s fluffy and works perfectly with the smoky beans.
  
  Parboiled rice and long-grain rice are also good alternatives.
  
  I’ve tried this recipe another time using long-grain rice. It cooks a bit softer than Carolina gold but it was still tasty.

• Vegan bacon – adds a meaty, smoky flavor to the dish. Buy it pre-chopped or dice the slices before adding it to the dish. 
  
  I used Lightlife Smart Bacon, but you can use whatever brand you prefer.

• Vegan sausages – adds more meaty texture and flavor.
  
  My favourite to use are Beyond Sausage Brats (original flavor) but other similar plant-based sausages could work. 

• Cajun seasoning – adds Southern flavor to the dish.
  
  You can also make your own by combining smoked paprika, salt, garlic powder, black and white pepper, onion powder, dried oregano and cayenne.

• Oil – I used olive oil but vegetable oil or another neutral oil is fine.

How to Make Vegan Hoppin’ John

1. Prepare the dried red field peas by pre-soaking for 8 hours or overnight in double the amount of water.

2. Heat oil in a large pan over medium heat. Add the vegan bacon and vegan sausages and cook until they are browned.

3. Remove them from the pan. Do not throw away the oil or clean the pan.

4. Add the onion, bell pepper and garlic to the pan. Cook until the onion is translucent.

5. Add the broth and cajun seasoning. Drain and rinse the pre-soaked field peas. Add to the pot with the vegan bacon and sausages.

6. Cover and bring to a boil at high heat, then reduce the heat to medium. Cook for about 1 hour or until tender.

7. Once the peas are cooked, rinse the rice in a large bowl filled with water. Stir the rice in the water to release the starches, then drain completely. Repeat 2 or 3 more times until the water is clear.

8. Taste the broth with the peas and season to your liking with salt and pepper. Stir in the drained, uncooked rice.

9. Cover the pot with a sheet of aluminum foil, then the lid. Cook until the rice is tender for about 15 minutes at medium heat.

10. Test for doneness, then remove the pot from the heat. Allow it to rest while covered for 10 minutes.

11. Fluff the rice with a fork, then serve.

Other Recipe Variations and Substitutions 

• Feel free to omit the plant based meats and add smoked paprika for extra smokiness.

• Add different types of bell peppers instead of green bell peppers (e.g. red or yellow) 

• You can also use dried black-eyed peas or one 15oz/425g can for this recipe.
  
  For canned beans, use 1/2 the amount of broth. Cook on medium heat for 15 minutes (instead of 1 hour) to flavor the broth then continue the recipe as normal.

• Use long-grain rice or parboiled rice instead or Carolina Gold rice. The texture and flavor may be slightly different but the dish will still be good.

• Add other vegetables such as celery or carrots.

Serving Ideas

• Cornbread
• Collard Greens
• Sweet Potato Biscuits

Storage Suggestions

Once the dish cools off, place any leftovers into an airtight container in the refrigerator for up to 5 days.

It can also be made in advance and frozen in a freezer-safe, air-tight container for up to 3 months.

Be sure to thaw the dish overnight in the refrigerator before reheating. 

How to Reheat

Boil a small amount of vegetable stock or water and stir in the leftovers. Cook until the dish is hot. A general measurement would be ¼ cup of water or stock for 1 cup of leftovers.

Microwave:

If you’re reheating from the fridge, take out the desired portion and place it in a microwave-safe dish. Reheat for 1 to 2 minutes, covered.

If frozen, ensure it’s in a heatproof container. Depending on the amount, you’ll need to reheat for 5 to 7 minutes.

Stovetop:

Take out the desired portion size and place it in a pot with a splash of broth or water.

Heat on medium until warmed through. If frozen, this method is not ideal.