Hoppin John Cornbread Vegan Sliders Plant-Based

Name: Hoppin John Cornbread Sliders
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8
Ingredients: 2 cups cooked short grain rice (white or brown); 1/2 cup diced carrots; 1/2 cup diced onions; 1/2 cup diced celery; 1/2 cup diced bell pepper (red or green); 1 tbsp minced garlic; 1 cup fresh spinach or collard greens; 1/4 cup dry instant oats (uncooked); 15 oz black eyed peas (drained very well); 2 tsp salt; 1 tsp black pepper; 1/2 tsp red pepper flakes; 1/2 cup cooked tempeh bacon, chopped (optional)

by Lisa Viger · Published December 30, 2018 · Updated December 30, 2018

Vegan sliders? Yes! These Vegan Hoppin John cornbread sliders are cute, delicious, and super easy. They feature yummy black-eyed peas and are served on your favorite cornbread muffins.

Hoppin John Cornbread Sliders Vegan Gluten Free Plant Based Recipe Planted365.com

These vegan sliders are a tasty, healthy way to bring in the New Year and they include all the ingredients traditionally thought to bring good luck. But I think they’d be great any day!

I’d toyed with the idea of trying to make a gluten-free but also cornbread bun. Yeah, um, no. Who needs that hassle when these little burgers fit cornbread muffins perfectly?

I used my new hamburger press, too, and am so happy I got it. It makes perfectly sized and shaped burgers and sliders.

So, you know how veggie burgers can be sorta mushy? If you have time, and this is probably true for any vegan burger, let your burger mix sit and rest for at least an hour. Just let it hang out and chill in the fridge. Everything has a chance to kind of meld together and it’s a lot less … mushy. Firmer.

Black-Eyed Peas

These delicious and healthy beans (they’re actually a bean, despite the name) are good for you and represent good fortune for the new year.

The “Holy Trinity”

Start with what’s known as the “Holy Trinity” in southern cooking. That’s onions, celery, and bell pepper. I also added some diced carrots. Just sautee these in some oil until they’re tender. Oil-free? Just water saute. Then add your greens and let them wilt. Collard greens are traditional, but I used spinach.

I used short grain white rice, which tends to be sticky. I usually use it for sushi, but it’s also what helps these burgers hold together so well. Brown short grain rice is also awesome. Cook the rice and sauteed the vegetables then mix it all together in a food processor. So simple.

I wish I’d taken some pics of that burger press in action. Use a press or just form the patties with your hands.

Adapt Your Favorite Cornbread Mix

While the burger mix is resting, make the cornbread muffins. I used my favorite gluten-free cornbread mix and adapted it to vegan … which is just omitting the eggs and adding a 1/4 of applesauce for every 2 eggs. So easy.

If possible, make the cornbread muffins in a muffin tin without the little cupcake papers. Grease and flour the tins and they will come out perfectly shaped to make into sliders.

When the cornbread muffins are cooled and the burgers are done, just slice the muffin like a bun and you’re all set. I topped mine with sauteed onions, lettuce, purple cabbage, and tempeh bacon. Chipotle mayo would have been good, too.

Quick Tempeh Bacon

Making tempeh Bacon is super easy. Just fry thin slices of tempeh in a skillet with a little oil, 2-3 teaspoons of liquid smoke, and about 1/4 cup maple syrup. Add salt and pepper to taste while it cooks. Just fry it until most of the moisture evaporates and it’s browned and a little crispy/sticky, turning once halfway through.

Hoppin John Cornbread Sliders

Tasty and cute vegan and plant-based burger recipe using the flavors of the traditional Hoppin John.

Course Main Course

Cuisine Vegan

Keyword holiday dish

Prep Time 15 minutes

Cook Time 15 minutes

Resting Time 1 hour

Total Time 30 minutes

Servings 8

Ingredients

2 cups cooked short grain rice white or brown
1/2 cup diced carrots
1/2 cup diced onions
1/2 cup diced celery
1/2 cup diced bell pepper red or green
1 tbsp minced garlic
1 cup fresh spinach or collard greens
1/4 cup dry instant oats uncooked
15 oz black eyed peas drained very well
2 tsp salt
1 tsp black pepper
1/2 tsp red pepper flakes
1/2 cup cooked tempeh bacon, chopped optional

Instructions

Cook the short grain rice according to package directions and set aside.
In a large skillet, using a tablespoon of oil, saute the carrots, onion, and bell pepper until tender. Add the minced garlic and continue cooking for a few minutes. Add the spinach or collard greens and stir them in and allow to cook briefly until wilted. Let cool.
Drain the black-eyed peas very well, until nearly all the liquid is gone.
Add the cooked rice, the cooked vegetables, and the remaining ingredients to a large food processor and process until well mixed but still just a little chunky.
Stir in the chopped tempeh bacon by hand until evenly distributed, if using.
Let mixture rest for an hour, if possible, or even overnight.
Make the sliders using about 1/4 cup of the mixture for each. Form them into a burger and then fry them in a skillet with a little oil until golden brown.
Serve with your favorite condiments in sliced cornbread muffins.