Bryant Terry Afro Vegan Recipes for Flavorful Healthy Meals

Bryant Terry is a celebrated chef, author, and activist known for his Afro-Vegan recipes that beautifully blend African, Caribbean, and Southern American culinary traditions into vibrant, plant-based meals.

His recipes not only nourish the body but also celebrate culture, history, and sustainability. Whether you’re vegan or simply looking to incorporate more whole foods into your diet, Bryant Terry’s Afro-Vegan recipes offer a delicious gateway to new flavors and heartfelt storytelling through food.

In this post, we’ll explore a curated selection of Bryant Terry’s Afro-Vegan recipes, highlighting key ingredients, equipment, and step-by-step instructions to help you recreate these soulful dishes at home.

Each recipe emphasizes fresh, wholesome ingredients with bold spices and creative techniques, perfect for anyone eager to explore Afrocentric vegan cooking in a fun and approachable way.

Why You’ll Love This Recipe

Bryant Terry’s Afro-Vegan recipes stand out because they merge tradition with innovation. You’ll find dishes that are bursting with vibrant flavors and rich textures, all while being completely plant-based and nourishing.

These recipes:

• Celebrate African and African Diaspora culinary heritage.
• Use wholesome, natural ingredients like beans, greens, and spices.
• Are perfect for vegans and anyone aiming to eat more plants.
• Introduce new flavor profiles that are both comforting and exciting.

Plus, these meals are great for family dinners, meal prepping, or impressing guests with something unique yet familiar.

Ingredients

• 1 cup black-eyed peas, soaked overnight and drained
• 2 cups collard greens, chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 Scotch bonnet pepper, whole (optional for heat)
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 tbsp olive oil
• 1 cup coconut milk
• 1 tsp sea salt or to taste
• 2 cups cooked brown rice or millet
• Fresh lime juice, for garnish
• Fresh cilantro, chopped, for garnish

Equipment

• Large pot or Dutch oven
• Cutting board and sharp knife
• Wooden spoon or spatula
• Measuring cups and spoons
• Colander for draining soaked beans
• Serving bowls or plates

Instructions

1. Prepare the black-eyed peas: After soaking overnight, rinse and drain the peas thoroughly.
2. Cook the peas: In a large pot, cover the peas with fresh water. Bring to a boil, then reduce to a simmer. Cook for 45-60 minutes until tender but not mushy. Drain and set aside.
3. Sauté the aromatics: Heat olive oil in the same pot over medium heat. Add diced onion and sauté for 5 minutes until translucent. Add minced garlic and cook for 1 more minute until fragrant.
4. Add spices: Stir in smoked paprika, ground cumin, and ground coriander. Toast the spices with the onion and garlic for about 2 minutes to release their flavors.
5. Add greens and coconut milk: Add chopped collard greens and the whole Scotch bonnet pepper (remove later if you want less heat). Pour in the coconut milk and stir well.
6. Simmer the stew: Add the cooked black-eyed peas back to the pot. Season with sea salt. Cover and simmer on low heat for 20 minutes, stirring occasionally to let the flavors meld.
7. Prepare rice or millet: While the stew simmers, cook your brown rice or millet according to package instructions.
8. Finish and serve: Remove the Scotch bonnet pepper. Spoon the stew over cooked grains. Garnish with fresh lime juice and chopped cilantro for a bright, fresh finish.

Tips & Variations

“Don’t rush the spices! Toasting them gently with aromatics unlocks the depth of flavor that makes Afro-Vegan dishes so memorable.”

• If you want more heat, slice the Scotch bonnet pepper and add it during cooking, but be cautious as it’s very spicy.
• Swap collard greens for kale or mustard greens if preferred.
• Add diced sweet potatoes or butternut squash for a heartier stew.
• For a smoky twist, add a small amount of smoked sea salt or liquid smoke.
• Try serving with a side of fried plantains or a fresh mango salsa for a tropical touch.

Nutrition Facts

Serving Suggestions

This Afro-Vegan black-eyed pea stew served over brown rice is a complete meal packed with flavor and nutrition. For a more festive spread, pair it with crispy fried plantains or a fresh avocado salad.

Looking to complement this dish, check out our Harvest Hash Recipe for a hearty side or try the Lion’S Mane Mushroom Crumble Recipes for a savory twist that elevates any meal.

Conclusion

Bryant Terry’s Afro-Vegan recipes are a beautiful bridge between heritage and health, offering plant-based dishes that honor tradition while embracing modern culinary creativity. This black-eyed pea stew is just one example of how simple ingredients can come together to create deeply satisfying meals full of flavor and heart.

Whether you’re a seasoned vegan or just beginning your plant-based journey, these recipes provide inspiration and nourishment for your body and soul.

We encourage you to experiment with these Afro-Vegan recipes and explore the diverse, rich flavors of African and Diaspora cuisines. For more culinary inspiration, don’t forget to check out our other recipes like the Lemon Ricotta Pasta With Arugula Recipe and Cajun Ranch Wing Sauce Recipe, which showcase the diversity and vibrancy of plant-based cooking.

More Bryant Terry Afro-Vegan Recipes to Try

Sweet Potato and Black Bean Stew

• Ingredients: Sweet potatoes, black beans, tomatoes, onions, garlic, smoked paprika, and coconut milk.
• Why you’ll love it: This hearty stew combines sweetness and spice in a comforting bowl of goodness.

Spicy Jollof Rice with Crispy Tofu

• Ingredients: Long grain rice, tomatoes, bell peppers, Scotch bonnet peppers, thyme, and tofu.
• Why you’ll love it: A vegan take on the West African classic that’s perfect for gatherings.

Collard Green Wraps with Spicy Peanut Sauce

• Ingredients: Fresh collard greens, shredded vegetables, tofu or tempeh, and a spicy peanut dipping sauce.
• Why you’ll love it: Light, fresh, and packed with protein and flavor.

Ingredients for Sweet Potato and Black Bean Stew

• 2 large sweet potatoes, peeled and cubed
• 1 can black beans, drained and rinsed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 can diced tomatoes (14 oz)
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 cup coconut milk
• 2 tbsp olive oil
• Salt and pepper to taste

Equipment

• Large saucepan or Dutch oven
• Cutting board and knife
• Wooden spoon
• Measuring spoons and cups

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and sauté until translucent.
3. Add the sweet potatoes, smoked paprika, and cumin; stir to coat.
4. Pour in the diced tomatoes and coconut milk, bring to a simmer.
5. Cover and cook for about 20 minutes, until sweet potatoes are tender.
6. Stir in the black beans and cook for another 5 minutes.
7. Season with salt and pepper, then serve warm.

Serving Suggestions

This stew pairs beautifully with steamed rice or crusty bread. For a fresh contrast, serve alongside a crisp green salad or try it with some homemade Lemon Crackers Recipe for a zesty bite.

Explore More Afro-Vegan Inspiration

If these recipes have sparked your interest, dive deeper into Afro-Vegan cooking with Bryant Terry’s acclaimed cookbooks or explore our extensive vegan recipe collection. For a side dish that complements Afro-Vegan meals perfectly, consider our Low Fodmap Appetizer Recipes for gentle, flavorful starters that everyone will love.

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