Go Back

Vegan Hoppin' John Feast

This vegan Hoppin’ John takes the classic dish to the next level, served with southern collard greens, sweet potato wedges, and millet bread for soaking up every bit of broth. Savory, smoky, sweet, and salty, this meal is bursting with flavor!
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 1 hour
Course Main Course
Cuisine southern

Equipment

  • Instant Pot
  • Baking Sheet for sweet potato wedges
  • Wide Pot for collard greens
  • Medium Sized Pot for rice

Ingredients
  

Instant Pot Black-eyed Peas

  • 1 onion large, chopped
  • 2 ribs celery chopped
  • 1 red bell pepper chopped
  • 2 scallions (green parts) chopped
  • 4 cloves garlic finely chopped
  • 1 1/2 cups dried black-eyed peas
  • 4 cups vegetable broth (or water)
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1 teaspoon cayenne powder
  • 1 teaspoon smoked sea salt
  • Freshly ground black pepper (to taste)
  • 1/2 lemon (juiced)
  • 1 tablespoon olive oil

Collard Greens

  • 1 bunch collard greens chopped (with stems)
  • 1 onion chopped
  • 1 clove garlic finely chopped
  • 1 teaspoon red pepper flakes
  • 2 cups vegetable broth
  • 2 tablespoon olive oil
  • Sea salt and black pepper (to taste)

Sweet Potato Wedges

  • 2 sweet potatoes large, cut into wedges with skin on
  • 1 tablespoon olive oil
  • Spices of choice (thyme, rosemary, smoked paprika, garlic powder, onion powder, cayenne, cumin)

Rice

  • Cooked rice for serving (any variety)

Instructions
 

Instant Pot Black-eyed Peas

  • Mise en place: Chop all vegetables, finely chop the garlic, measure spices, rinse the dried black-eyed peas, juice half a lemon, and measure out the vegetable broth before turning on the Instant Pot.
    1 onion, 2 ribs celery, 1 red bell pepper, 2 scallions (green parts), 4 cloves garlic, 1 1/2 cups dried black-eyed peas, 4 cups vegetable broth (or water), 1 bay leaf, 1 teaspoon dried thyme, 1 teaspoon smoked paprika, 1 teaspoon cayenne powder, 1 teaspoon smoked sea salt, Freshly ground black pepper (to taste), 1 tablespoon olive oil, 1/2 lemon (juiced)
  • Set the Instant Pot to Sauté (High). Once hot, add olive oil, onion, bell pepper, and celery. Cook, stirring often, until fragrant and onions are lightly golden.
  • Add garlic and scallions and cook for 30 seconds.
  • Add black‑eyed peas, bay leaf, thyme, smoked paprika, cayenne, smoked sea salt, black pepper, and vegetable broth.
  • Secure the lid and cook on High Pressure for 25 minutes.
  • When the timer goes off, allow a 15‑minute natural release, then vent to open.
  • Remove the bay leaf and stir in the juice from ½ lemon. Taste and adjust seasoning as needed.

Southern Collard Greens

  • Mise en place: Wash and chop the collard greens (including stems), chop the onion, finely chop the garlic, and measure out the red pepper flakes, vegetable broth, and olive oil.
    1 bunch collard greens, 1 onion, 1 clove garlic, 1 teaspoon red pepper flakes, 2 cups vegetable broth, 2 tablespoon olive oil
  • Heat olive oil in a wide pot over medium heat. Add chopped onion and cook until lightly golden, about 2 minutes.
  • Add garlic and cook for 1 minute.
  • Add collard greens and red pepper flakes and cook for 1 minute, stirring.
  • Add vegetable broth and bring to a boil. Cover and simmer for 40 minutes, until tender.
  • Season with salt and black pepper to taste.

Sweet Potato Wedges

  • Preheat oven to 400°F. Line a baking sheet with parchment paper.
  • Scrub sweet potatoes very well and cut into wedges, leaving the skins on.
    2 sweet potatoes
  • Toss with olive oil and spices.
    Spices of choice (thyme, rosemary, smoked paprika, garlic powder, onion powder, cayenne, cumin), 1 tablespoon olive oil
  • Bake for 35–40 minutes, until tender and lightly crispy.

Rice

  • Cook rice according to package directions. I recommend starting with 1 cup of dry rice, but you can adjust the amount based on how much you’d like to serve.

Serve

  • Serve black‑eyed peas over rice with collard greens, sweet potatoes, and millet bread if desired.

Notes

My millet bread recipe is coming soon! This recipe is still delicious without it, especially when you have the roasted sweet potatoes to dip in the broth.