Vegetarian Hoppin’ John

Vegetarian Hoppin' John

Vegetarian Hoppin' John

The Hubster and I like our rice dirty. Though, we have had to clean up our act, recently. Thanks in a large part to my food intolerances. No nightshades = no hot sauce = no dirty rice.

We have tried to find a comparable dish, but they all seem to be a little…lacking. Who knew the hot sauce would add so much flavor to the dish.

This Vegetarian version of a Hoppin’ John was our best attempt at rice and beans to date. Though I wouldn’t go claiming this to be the best beans and rice dish ever. It’s good, it’s just not that good.

Yields 4-6

Vegetarian Hoppin' John

10 minPrep Time

25 minCook Time

35 minTotal Time

Save RecipeSave Recipe


  • 1 cup uncooked white rice
  • 2 cups vegetable stock
  • 2 tbs olive oil
  • 1 onion, chopped
  • 2-3 carrots, chopped
  • 2-3 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 can black eyed peas
  • 2 tbs balsamic vinegar
  • salt and pepper to taste


  1. Put rice and vegetable broth in a small-medium saucepan and bring to a boil. Turn heat down to a simmer, and cook until all liquid is absorbed, about 16-18 minutes. Set aside.
  2. Heat olive oil in skillet and add onions. Cook for 3-4 minutes, until onions begin to turn translucent.
  3. Add garlic, carrot, and celery. Cook for an additional 3-5 minutes.
  4. Add black eyed peas and rice. Heat through.
  5. Add balsamic vinegar. Mix thoroughly.
  6. Season with salt and pepper to taste.
  7. Enjoy!

Allergen Information

Nightshade free, dairy free, wheat free, gluten free ,corn free, soy free, and egg free.


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More about Emily Levenson

Emily Levenson is a meditation encourager, mama, and Pittsburgh enthusiast. She recently launched a podcast called Nourish + Flourish and is a co-pilot at Propelle.


  1. Reply I LOVE balsamic vinegar! I put it in everything. It also lowers the glycemic impact of a meal; something to do with stomach acid. I will have to make this recipe. Thanks!

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