Alkaline vegan soul food is a vibrant fusion of nourishing, plant-based ingredients and the rich, comforting flavors of traditional soul food. This style of cooking focuses on alkaline-promoting foods that help balance your body’s pH levels, leading to improved digestion, increased energy, and overall wellness.
By embracing whole foods like leafy greens, sweet potatoes, and legumes, alkaline vegan soul food offers a delicious way to enjoy soulful meals without compromising your health or ethical values.
In this post, we’ll dive into a detailed recipe that brings together the warmth and spice of soul food with the alkaline benefits of a vegan lifestyle. Whether you’re a seasoned vegan or simply curious about this wholesome cuisine, this recipe will provide you with a satisfying, nutritious meal that honors tradition and supports vitality.
Plus, I’ll share tips, variations, and serving ideas to make this dish a staple in your kitchen.
Why You’ll Love This Recipe
What makes alkaline vegan soul food truly special is its perfect balance of flavor and nourishment. This recipe is:
- Rich in nutrients: Loaded with alkaline vegetables and whole grains to support your body’s natural balance.
- Comforting and soulful: Classic spices and textures that remind you of southern soul food traditions, but without any animal products.
- Easy to prepare: Simple steps with common ingredients that deliver maximum taste with minimal effort.
- Versatile: Adaptable to your preferences and dietary needs, whether you want it gluten-free, extra spicy, or packed with protein.
By making this recipe, you not only enjoy a delicious meal but also take a step toward holistic health with every bite. For more wholesome vegan ideas, check out our Vegan Soul Food Recipe Book.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Sweet Potatoes | 3 medium | peeled and cubed |
| Collard Greens | 1 large bunch | washed and chopped |
| Black-eyed Peas | 1 cup dried (or 2 cups cooked) | soaked overnight if dried |
| Red Bell Pepper | 1 medium | diced |
| Yellow Onion | 1 medium | finely chopped |
| Garlic | 4 cloves | minced |
| Vegetable Broth | 3 cups | low sodium preferred |
| Olive Oil | 2 tbsp | extra virgin |
| Smoked Paprika | 1 tsp | adds smoky depth |
| Ground Cumin | 1 tsp | warm spice flavor |
| Turmeric | 1/2 tsp | anti-inflammatory benefits |
| Black Pepper | to taste | freshly ground |
| Sea Salt | to taste | optional |
| Fresh Lemon Juice | 2 tbsp | for brightness |
| Green Onions | 3 stalks | sliced for garnish |
Equipment
- Large pot or Dutch oven
- Cutting board and sharp knife
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Colander (for rinsing beans and greens)
- Mixing bowls
- Blender or food processor (optional, for smoother texture)
Instructions
- Prepare the black-eyed peas: If using dried peas, rinse and soak them overnight. Drain and rinse again before cooking. Place them in a pot, cover with water, and simmer for about 45 minutes or until tender but not mushy. Drain and set aside.
- Sauté the aromatics: Heat the olive oil in your large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and diced red bell pepper, cooking for another 3 minutes until fragrant and softened.
- Add spices: Stir in the smoked paprika, cumin, turmeric, and black pepper. Cook for 1 minute to toast the spices and release their aromas.
- Incorporate sweet potatoes: Add the cubed sweet potatoes to the pot and mix well with the spices and aromatics. Pour in the vegetable broth and bring to a gentle boil.
- Simmer until tender: Reduce heat to low and cover. Let the sweet potatoes cook for about 15-20 minutes or until they are tender when pierced with a fork.
- Add collard greens and black-eyed peas: Stir in the chopped collard greens and cooked black-eyed peas. Cover and simmer for another 10 minutes, until the greens are wilted and tender.
- Adjust seasoning: Taste and add sea salt if desired. Stir in the fresh lemon juice for a bright, tangy finish.
- Optional blending: For a creamier stew-like consistency, you can use a blender or immersion blender to puree part of the mixture, then stir it back in.
- Garnish and serve: Ladle the stew into bowls and garnish with sliced green onions. Serve hot and enjoy!
Tips & Variations
“To keep this dish fully alkaline, avoid adding acidic ingredients other than lemon juice, which is alkaline-forming once metabolized. Experiment with different leafy greens like kale or Swiss chard for variety.”
- Swap the black-eyed peas: Use chickpeas or lentils if you prefer different legumes.
- Make it spicy: Add a chopped jalapeño or red pepper flakes when sautéing the aromatics for some heat.
- Add a smoky flavor: Incorporate liquid smoke or smoked sea salt if you want a deeper smoky soul food vibe.
- Serve over grains: For a hearty meal, serve this stew over quinoa, brown rice, or a gluten-free grain of your choice.
- Try our Vegetarian Swiss Chard Recipes for Healthy Meals for more alkaline greens inspiration.
Nutrition Facts
| Serving Size | Calories | Protein | Carbohydrates | Fat | Fiber | Sodium |
|---|---|---|---|---|---|---|
| 1.5 cups (about 350g) | 280 kcal | 10 g | 50 g | 5 g | 12 g | 350 mg |
This recipe is a great source of plant-based protein, dietary fiber, and essential vitamins like A, C, and K. The generous use of greens and spices supports anti-inflammatory benefits and digestive health.
Serving Suggestions
This alkaline vegan soul food stew pairs beautifully with a variety of sides to create a full, satisfying meal. Here are some ideas:
- Serve over warm quinoa or millet for a gluten-free grain option that complements the stew’s flavors.
- Pair with homemade cornbread for a classic soul food twist — try our Vegan Bread Machine Recipe for Soft, Delicious Loaves for an easy bread option.
- Add a side of pickled vegetables for a tangy contrast that boosts digestion.
- Top with sliced avocado or a drizzle of tahini for added creaminess and healthy fats.
- Complement with a fresh green salad featuring lemon vinaigrette to keep the alkaline theme going.
Conclusion
Alkaline vegan soul food is more than just a meal — it’s a celebration of wholesome ingredients and soulful traditions that nourish both body and spirit. This recipe offers a delicious way to enjoy the comforting flavors of soul food while supporting your health with alkaline, plant-based ingredients.
Easy to prepare and endlessly adaptable, it’s perfect for anyone looking to embrace a vibrant, nourishing lifestyle without sacrificing taste.
Whether you’re new to alkaline eating or a seasoned vegan, this dish will quickly become a favorite on your menu. Remember, food is medicine and joy, and with every hearty spoonful, you’re giving yourself both.
For more inspiration on plant-based cooking, don’t forget to explore other recipes like Vegetarian Date Cake Recipe: Moist, Easy, and Delicious and Low Calorie Vegetable Soup Recipe for Healthy Eating.
📖 Recipe Card: Alkaline Vegan Soul Food Bowl
Description: A vibrant and nourishing bowl combining alkaline-friendly ingredients inspired by classic soul food flavors. This recipe is easy to prepare and perfect for a healthy, plant-based meal.
Prep Time: PT15M
Cook Time: PT30M
Total Time: PT45M
Servings: 4 servings
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water
- 1 tablespoon coconut oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup chopped kale
- 1 cup collard greens, chopped
- 1 cup okra, sliced
- 1 cup cherry tomatoes, halved
- 1 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Rinse quinoa thoroughly under cold water.
- Bring water to a boil, add quinoa, reduce heat, and simmer for 15 minutes.
- Heat coconut oil in a pan over medium heat.
- Sauté onion and garlic until translucent.
- Add kale, collard greens, and okra; cook until tender, about 10 minutes.
- Stir in cherry tomatoes, smoked paprika, salt, and pepper.
- Combine cooked quinoa with vegetable mixture.
- Serve warm in bowls.
Nutrition: Calories: 320 kcal | Protein: 10 g | Fat: 8 g | Carbs: 50 g
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