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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


  • 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


  1. Cook the short grain rice according to package directions and set aside.

  2. 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. 

  3. Drain the black-eyed peas very well, until nearly all the liquid is gone. 

  4. 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. 

  5. Stir in the chopped tempeh bacon by hand until evenly distributed, if using. 

  6. Let mixture rest for an hour, if possible, or even overnight. 

  7. 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. 

  8. Serve with your favorite condiments in sliced cornbread muffins.