Vegetarian Hoppin John Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetarian twist on the Southern classic Hoppin' John, made with black-eyed peas, okra, and served over quinoa. Smoky spices and creole flavoring give it authentic soul food taste.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 15- 4 cups fresh or dried black eyed peas
- 6 tbsp minced garlic
- 1 ½ cups okra
- ¼ cup celery
- 4 tbsp olive oil
- 2 tbsp vegetarian chicken stock
- 2 tbsp vegetarian beef stock
- 1 tbsp Jane's Crazy Mixed Up Salt
- 2 tsp rubbed sage
- 1 tsp thyme
- 1 tsp cumin
- ½ tsp Tony Chachere’s Creole Seasoning
- ½ tsp salt
- 3 dashes Colgin Natural Hickory Liquid Smoke
- 1 dash cayenne pepper (optional)
- 4 cups water
- 2 cups quinoa
- 1 tsp vegetarian chicken or beef stock
- 1 tsp salt
- 1 tbsp walnut oil
At a glance
PER SERVING · TIME 140M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 1h 50m
- Sodium
- 473mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 332mg
- Calcium
- 72mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 473MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.