Vegan Recipes for African-Americans: Delicious & Easy Meals

Embracing vegan cooking as an African-American is a vibrant way to celebrate heritage while nourishing the body with wholesome, plant-based ingredients. Traditional African-American cuisine is rich with soulful flavors and creative use of vegetables, legumes, and spices.

By exploring vegan recipes tailored for African-American palates, you can enjoy dishes that honor cultural roots without compromising on taste or nutrition. These recipes often highlight familiar ingredients like collard greens, black-eyed peas, yams, and spices, transforming them into hearty, satisfying meals that everyone will love.

Whether you’re vegan for health, ethics, or simply exploring new flavors, these recipes offer a delicious gateway to plant-based soul food that feels like home.

Why You’ll Love This Recipe

This collection of vegan recipes for African-Americans combines cultural authenticity with modern plant-based nutrition. Each dish is thoughtfully crafted to provide the rich, comforting flavors you crave, without animal products.

You’ll love how these recipes bring together traditional staples with fresh, wholesome ingredients, making it easy to enjoy soul food in a vegan way. Plus, these meals are perfect for family gatherings, weeknight dinners, or meal prepping, offering versatility and ease in the kitchen.

Whether you’re new to veganism or a seasoned pro, these recipes celebrate heritage and health hand in hand.

Ingredients

• Collard greens – 1 large bunch, washed and chopped
• Black-eyed peas – 2 cups dried or 3 cups canned, rinsed
• Sweet potatoes – 2 medium, peeled and cubed
• Red bell peppers – 1 large, diced
• Onion – 1 medium, chopped
• Garlic cloves – 4, minced
• Vegetable broth – 4 cups
• Smoked paprika – 1 teaspoon
• Cayenne pepper – ¼ teaspoon (optional, for heat)
• Ground cumin – 1 teaspoon
• Apple cider vinegar – 2 tablespoons
• Olive oil – 2 tablespoons
• Salt – to taste
• Black pepper – to taste
• Scallions – 3, sliced for garnish
• Smoked tofu or tempeh – 1 cup cubed (optional for added protein)

Equipment

• Large heavy-bottomed pot or Dutch oven
• Cutting board and sharp knife
• Measuring cups and spoons
• Wooden spoon or spatula
• Colander or strainer (if using dried black-eyed peas)
• Large bowl (for soaking peas, if needed)
• Serving bowls or plates

Instructions

1. Prepare the black-eyed peas: If using dried peas, rinse and soak them overnight in cold water. Drain and rinse before cooking. If using canned, simply rinse and drain.
2. Sauté aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, stirring until fragrant and translucent, about 5 minutes.
3. Add spices: Stir in smoked paprika, cayenne pepper (if using), and ground cumin. Cook for 1-2 minutes to toast the spices and deepen their flavor.
4. Add sweet potatoes and black-eyed peas: Toss in the cubed sweet potatoes and peas. Stir to coat with spices and aromatics.
5. Add vegetable broth: Pour in the vegetable broth, bring to a boil, then reduce heat to a simmer. Cover and cook for 30-40 minutes or until peas and sweet potatoes are tender.
6. Cook collard greens: While the peas simmer, heat a separate pan with a bit of olive oil. Add collard greens and sauté until wilted and tender, about 8-10 minutes. Season with a pinch of salt and pepper.
7. Combine and season: Add the sautéed collard greens to the pot with peas and sweet potatoes. Stir in apple cider vinegar and adjust seasoning with salt and black pepper to taste.
8. Add optional smoked tofu/tempeh: For extra protein and texture, fold in cubed smoked tofu or tempeh and let it warm through for 5 minutes.
9. Serve garnished: Ladle into bowls and garnish with sliced scallions. Serve hot and enjoy!

Tips & Variations

Tip: For a smoky depth without smoked tofu, try adding a couple of dried chipotle peppers while simmering, removing them before serving.

Variation: Substitute collard greens with kale or mustard greens if preferred. Add okra for extra Southern flair.

Make it spicy: Add hot sauce or chopped jalapeños to taste for a kick.

Meal prep: This dish stores well in the fridge for up to 4 days and tastes even better the next day as flavors meld.

Nutrition Facts

Serving Suggestions

This hearty vegan soul food dish pairs wonderfully with warm cornbread or vegan biscuits for a complete Southern-inspired meal. You can also serve it alongside steamed rice or quinoa for a filling option.

For a lighter accompaniment, try a fresh cucumber and tomato salad dressed with lemon juice and olive oil. To add more variety, check out our Vegetarian Southern Recipes That Everyone Will Love for complementary dishes that suit any occasion.

Conclusion

Exploring vegan recipes within African-American cuisine not only honors tradition but also promotes a healthy, sustainable lifestyle. These dishes offer bold flavors, comforting textures, and nutritious ingredients that make plant-based eating exciting and approachable.

By embracing these recipes, you’re creating meals that preserve cultural heritage while supporting wellness. Whether you’re seeking new weekly meal ideas or want to impress family and friends, these vegan soul food recipes will become staples in your kitchen.

For more inspiring recipes that celebrate vegetables and vegan cooking, be sure to visit our Vegetarian Southern Recipes That Everyone Will Love, and if you’re looking for delicious vegan bread to accompany your meals, check out our Vegan Bread Machine Recipe for Soft, Delicious Loaves.

For a sweet finish, try the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious — a perfect plant-based dessert to satisfy your cravings.

Now, let’s explore a list of some beloved vegan recipes that resonate deeply within the African-American community, each one crafted to bring warmth, flavor, and nourishment to your table.

Vegan Jollof Rice

A West African classic adapted to vegan tastes, this vibrant one-pot dish uses tomatoes, bell peppers, and spices to create a rich, flavorful rice meal. Loaded with vegetables and protein-packed beans, it’s a perfect centerpiece for any gathering.

Ingredients

• 2 cups long-grain parboiled rice
• 1 large tomato, blended
• 1 red bell pepper, blended
• 1 onion, chopped
• 2 cups vegetable broth
• 1 cup cooked black beans
• 2 tablespoons tomato paste
• 2 teaspoons smoked paprika
• 1 teaspoon thyme
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Sauté onions and spices: Heat olive oil in a large pot. Add chopped onions and cook until translucent. Stir in smoked paprika and thyme.
2. Add blended tomato and pepper mix: Cook the pureed vegetables for 10 minutes until the sauce thickens.
3. Add tomato paste and broth: Stir well, then bring to a simmer.
4. Add rice and beans: Mix in rice and cooked black beans. Cover with broth and simmer on low heat until rice is tender and liquid absorbed, about 20-25 minutes.
5. Fluff and serve: Remove from heat, fluff with a fork, and serve hot.

Vegan Collard Greens with Smoked Tempeh

This is a soulful take on the classic collard greens dish, replacing traditional smoked meat with smoked tempeh for a plant-based twist that doesn’t skimp on flavor.

Ingredients

• 1 bunch collard greens, chopped
• 1 cup smoked tempeh, cubed
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Sauté onion and garlic: Heat olive oil in a pan, cook onion until soft, then add garlic.
2. Add tempeh: Stir in smoked tempeh cubes, cook until lightly browned.
3. Add collard greens and spices: Add greens, smoked paprika, salt, and pepper. Stir and cook until greens are wilted, about 10-15 minutes.
4. Add vinegar and serve: Finish with apple cider vinegar, stir, and serve warm.

Vegan Sweet Potato Pie

A plant-based take on the classic Southern dessert, this sweet potato pie uses coconut milk and maple syrup for natural sweetness and creaminess.

Ingredients

• 2 cups mashed sweet potatoes
• 1 cup coconut milk
• ½ cup maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 unbaked vegan pie crust

Instructions

1. Preheat oven: Set to 350°F (175°C).
2. Mix filling: Combine mashed sweet potatoes, coconut milk, maple syrup, vanilla, cinnamon, and nutmeg in a bowl.
3. Pour filling into crust: Transfer mixture into the vegan pie crust.
4. Bake: Bake for 50-60 minutes or until filling is set and crust is golden.
5. Cool and serve: Let cool before slicing. Enjoy with vegan whipped cream if desired.

For more vegan dessert inspiration, check out our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.

Explore More

If you love these soul food-inspired vegan dishes, don’t miss exploring Vegan Soul Food Recipe Book: Delicious Plant-Based Meal for an entire collection dedicated to flavors from the African-American kitchen.

Whether you’re cooking for family, friends, or yourself, these recipes blend tradition with plant-based goodness, proving that soulful, comforting food can be vegan and delicious.

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Vegan Soul Food Collard Greens”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A flavorful vegan twist on classic African-American collard greens, slow-cooked with smoky spices and plant-based ingredients. Perfect as a hearty side or main dish.”, “prepTime”: “PT15M”, “cookTime”: “PT45M”, “totalTime”: “PT60M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“1 large bunch collard greens, washed and chopped”, “1 tablespoon olive oil”, “1 medium onion, diced”, “3 cloves garlic, minced”, “1 smoked paprika teaspoon”, “1/2 teaspoon crushed red pepper flakes”, “1 cup vegetable broth”, “1 tablespoon apple cider vinegar”, “1 teaspoon liquid smoke”, “1/2 teaspoon salt”, “1/4 teaspoon black pepper”, “1 cup cooked black-eyed peas”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat olive oil in a large pot over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add onion and garlic; saut\u00e9 until soft.”}, {“@type”: “HowToStep”, “text”: “Stir in smoked paprika and red pepper flakes.”}, {“@type”: “HowToStep”, “text”: “Add collard greens and cook until wilted.”}, {“@type”: “HowToStep”, “text”: “Pour in vegetable broth, apple cider vinegar, and liquid smoke.”}, {“@type”: “HowToStep”, “text”: “Season with salt and pepper.”}, {“@type”: “HowToStep”, “text”: “Cover and simmer for 30 minutes, stirring occasionally.”}, {“@type”: “HowToStep”, “text”: “Stir in cooked black-eyed peas and cook for 5 more minutes.”}, {“@type”: “HowToStep”, “text”: “Adjust seasoning and serve warm.”}], “nutrition”: {“calories”: “150 kcal”, “proteinContent”: “7 g”, “fatContent”: “5 g”, “carbohydrateContent”: “20 g”}}