Name: Vegetarian Hoppin’ John
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Southern
Ingredients: 2 tablespoons olive oil; 1 large green bell pepper, diced; 1 large red bell pepper, diced; 3 stalks celery, diced; 4 carrots, peeled and diced; 3 cloves garlic, minced; 2 teaspoons smoked paprika; 1½ teaspoons chili powder; 1¼ teaspoons kosher salt; ½ teaspoon cayenne pepper (optional); 1 bunch kale, chopped (about 8 oz); 2 cans (15 oz each) black-eyed peas, drained and rinsed; 1 can (14 oz) fire-roasted diced tomatoes; Cooked brown rice, for serving; Chopped green onions, for garnish (optional)

A rich, smoky Southern dish featuring black-eyed peas, vegetables, and spices—made entirely without meat, yet full of depth and flavor. I love how this vegetarian twist keeps all the comfort of the classic recipe while adding a fresh, vibrant touch. Vegetarian Hoppin’ John

Why You’ll Love This Recipe

I like that this dish delivers bold Southern flavor without needing a single piece of meat. The combination of smoky paprika, tender vegetables, and hearty black-eyed peas creates a comforting bowl that feels like it’s been simmering all day. I also enjoy that it comes together in about 40 minutes, making it perfect for a quick weeknight dinner. Plus, it’s naturally vegetarian and can easily be made vegan, so it’s a meal I can share with just about anyone.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil
1 large green bell pepper, diced
1 large red bell pepper, diced
3 stalks celery, diced
4 carrots, peeled and diced
3 cloves garlic, minced
2 teaspoons smoked paprika
1½ teaspoons chili powder
1¼ teaspoons kosher salt
½ teaspoon cayenne pepper (optional)
1 bunch kale, chopped (about 8 oz)
2 cans (15 oz each) black-eyed peas, drained and rinsed
1 can (14 oz) fire-roasted diced tomatoes
Cooked brown rice, for serving
Chopped green onions, for garnish (optional)

directions

I heat the olive oil in a large skillet or Dutch oven over medium heat. I add the bell peppers, celery, carrots, and garlic, then sauté until the vegetables are soft and lightly browned, about 8 minutes.
I stir in the smoked paprika, chili powder, salt, and cayenne, letting them cook for 1 minute until aromatic.
I add the kale in batches, stirring until wilted.
I mix in the black-eyed peas and fire-roasted tomatoes, stirring well and cooking until heated through, about 5–7 minutes.
I serve it hot over cooked brown rice, topping with chopped green onions if I feel like adding a fresh crunch.

Servings and timing

This recipe makes 6 servings. It takes about 20 minutes to prepare and 20 minutes to cook, for a total time of 40 minutes.

Variations

I sometimes swap the kale for collard greens or Swiss chard for a different texture. If I want a little extra heat, I double the cayenne or add hot sauce at the end. For a smoky boost, I like to stir in a dash of liquid smoke. And when I’m craving something heartier, I add roasted sweet potatoes or serve with a slice of cornbread on the side.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it gently on the stove over medium heat with a splash of water or vegetable broth to loosen it up. It also freezes well for up to 3 months—I just thaw overnight in the fridge before reheating.

FAQs

Can I make this vegan?

Yes, the recipe is already vegan as written, so there’s nothing to change.

Can I use fresh black-eyed peas instead of canned?

Yes, I cook them until tender before adding them to the dish.

How can I make it less spicy?

I simply skip the cayenne and use mild chili powder to keep the flavors gentle.

What can I serve with this?

I love pairing it with cornbread, sautéed greens, or even roasted sweet potatoes for a complete meal.

Can I make this in advance?

Yes, I often cook it a day ahead because the flavors deepen overnight in the fridge.

Conclusion

I think this Vegetarian Hoppin’ John proves that comfort food doesn’t need meat to be deeply satisfying. With smoky spices, hearty black-eyed peas, and tender greens, it’s a Southern classic that works beautifully for weeknights, meal prep, or holiday spreads. Every bite feels warm, nourishing, and full of tradition.