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Last Updated on December 29, 2025 by Tiffany
I love being vegan, I love being Black, so why not show you all what I make as a Black vegan! As mentioned in my previous post, when I first went vegan in high school, it was hard too ind foods that fit my taste buds.
I went vegetarian then vegan during the YouTube age where recipes online were 5 ingredients and basically a can of beans with hot sauce. It was a hard, hard time.
As a Jamaican, I do NOT play about flavor and medicinal foods. Here are some of my favorite recipes I create that I hope you can also make to satisfy your taste buds, protein, calcium, and magnesium!
Here are some delicious and well seasoned recipes I’ve made as a 6 year Black vegan !
Jerk Lentils
Brown stew Tofu
Vegan Jamaican Brown Stew Chicken (w/tofu)
Combining authentic methods with traditional seasoning, vegan Jamaican brown stew chicken made from tofu is savory, delicious, and will leave you wanting more and more each time
Ingredients
- 1 Onion small, chopped
- 2 Scallions chopped
- 2 Cloves Garlic grated
- 1 Thumb Ginger grated
- 2 Roma Tomato chopped
- 4 Sticks Fresh Thyme
- 1 Scotch Bonnet
- 2 Potatoes small to medium, chopped
Dry Seasonings
- 1.5 Teaspoons Garlic Powder
- 1 Teaspoon Onion Powder
- 5 Tablespoons Soy Sauce Split 3 & 2
- Pinch Black Pepper
- 1/2 Teaspoon Paprika
- 1 Teaspoon No Salt Seasoning I use Mrs. Dash
- 1.5 Teaspoons Jamaican All Purpose
- 1.5 Teaspoons Agave
- 2.5 Cups Water
- 2.5 Tablespoon Ketchup
- 3 Teaspoons Oil for sautéing
Instructions
- Wash and chop your fresh produce minus the scotch bonnet and thyme. Optional to grate the ginger and garlic. Slice the tofu into thin pieces or desired size. (see picture for my personal preference tofu slice size).** Be sure to never cut or burst the scotch bonnet pepper as the seeds are extremely spicy**
- Optional to marinate the tofu with 2 tbs soy sauce and chopped produce for deeper, intense flavor (at least 5 minutes). Also optional, coat the tofu with a little bit of corn starch for extra crispiness.
- Heat a pan of oil and fry all the tofu once cooked and fried. Using that same oil, remove the tofu to dry on a paper towel lined plate and sauté your fresh veg for at least 2 minutes or until fragrant.
- Add in your dry seasonings, remaining soy sauce, potatoes, and water. Stir to combine, place lid on top, and allow to simmer and cook for 10-15 minutes.
- Add in the ketchup, agave nectar, tofu, and extra water if needed. Allow to simmer for another 2-5 minutes. Add salt to taste and enjoy!
Banana Pudding Mactha
Banana Pudding Matcha Latte
This decadent banana pudding matcha latte is so creamy and delicious and better than any latte you can find at an overpriced cafe!
Ingredients
- 2-3 Grams Matcha Powder aka 1 – 1.5 Teaspoons
- 1 Ripe Banana
- Pinch Salt optional, to bring out the depth of sweetness
- 1/2 Teaspoon Cinnamon
- 1/2 Teaspoon Vanilla
- 1/2 – 1 Tablespoon Agave/ Mape Syrup depending on how sweet you want it, taste and determine
- 1/4 Cup Milk of choice, set 1 tbs to the side for the banana puree
- 2-3 Tablespoons Water
- Ice
- 1/3 Cup Heavy Cream I used the dairy free Country Crock brand
Instructions
- Grab a bowl and mash your ripe banana with a splash of milk (about 1-2 tablespoon), agave, cinnamon, salt, and vanilla until it has combined.It is optional to strain to remove the pulp, otherwise set this puree to the side. *Feel free to use an immersion blender to combine the ingredients for a smoother puree!
- To make the cold foam: Measure your heavy whipping cream and combine with 1-2 tablespoons (depending on how prominent you want the banana taste). Use a frother to combine and thicken for about 60 seconds or until the cold has nearly doubled in size.Briefly set to the side.
- Let your matcha whisk soak in some hot water (only a small amount, do not submerge your whisk!!) for about 3 minutes to soften the bristle while you measure out 1 tsp of matcha.Make sure to sift so there are no clumps. Using your whisk, pour in 3 tablespoons of warm (NEVER BOILING) water into your matcha and which in an 'M' like motion for the next 40 seconds. A nice foam layer should appear on the top.**Alternatively, you can use a frother to combine the matcha powder with the water until no clumps are present.
- Grabbing a glass, put some of the banana puree on the bottom and fill the glass with as much or little ice as you desire. Pour in the milk followed by the matcha shot and top off with the banana pudding cold foam. Serve with a straw and enjoy!
Notes
- If you want to create layers, pour the matcha shot over an ice cube so it creates a “floating” effect.
Quinoa Porridge w/homemade Hemp Milk
Quinoa Porridge
This alkaline and easy to make breakfast recipe is filling, packed wit protein, and the perfect way to start your day!
Ingredients
- 1 Cup Quinoa measured dry
- 3 Cups Water
- 2-2.5 Cups Hempseed milk or milk of choice
- 1 Teaspoon Cinnamon
- 1 Teaspoon Vanilla
- 1/3 Cup Agave or date paste to taste
- 1 Bay leaf optional
- 1 Cinnamon Stick optional, or use powder
Instructions
- Wash your quinoa thoroughly until the water runs clear. Add 3 cups of water and bay leaf into a pot and allow to reach a boil. Then add in your quinoa and allow to cook for the next 10 or so minutes.
- Add in all the aromatics and hempseed/coconut milk and sweetener to taste, allow to simmer for the next 5 minutes.
- Adjust to taste and serve with your favorite toppings and enjoy!
Grilled Cheez w/Lions Mane Burger
Vegan Grilled Cheese Melt
This easy Vegan Grilled Cheese is a protein rich, filling, and absolutely DELICIOUS quick vegan sandwich!
Ingredients
- 1-2 Tablespoons Vegan Mayonaise
- 1 Tablespoon Vegan Pesto
- 2 Slices Sourdough Bread
- 1 Big Mountain Foods Lion's Mane Burger
- 1.5 Slices Vegan Gouda Cheese I use follow your heart
Instructions
- Cook your vegan burger according to package instructions.
- Put half the vegan may on both slices of the bread and lightly oil a pan. Put the bread slices mayo facing down to toast the bread.
- Once the slices are golden brown, flip them around and layer the pesto, the rest of the mayo, and the cheese in the sandwich. Continue to brown the bread for another minute, then put 1 tablespoon of water into the pan and cover it, allowing to steam for about 3 or so minutes.This is one of the only ways to get vegan cheese to melt.
- Once the vegan cheese has melted, put the cooked burger inside, cut in hald, and enjoy!
Broccoli in Peanut Sauce
Saucy Broccoli in Peanut Sauce
This delicious and super saucy broccoli peanut sauce will make you fall in LOVE! Its packed with flavor, easy to make, high protein, and so tasty!
Ingredients
- 1 Head Broccoli
- 1/2 Red Bell Pepper
- 1/2 Onion
- 5 Cloves Garlic
- 2 Scallion aka green onion
- 4.5 Tablespoons Peanut butter
- 1/2 & 1/3 Cup Coconut Milk
- 1/3 Cup Water
Dry Seasonings
- 1 Teaspoon No Salt Seasoning
- 1/2 Teaspoon Italian Seasoning
- 1.2 Teaspoon Paprika
- 2 Teaspoons All Purpose
- 3/4 Teaspoon Garlic Powder
- 3/4 Teaspoon Onion Powder
- 1/2 Teaspoon Cayenne Powder
- Salt to taste
Crispy Tofu
- 1/2 block Pressed Tofu half block for me was 12 ounces
- 1/2 Paprika
- 1 Teaspoon All Purpose Seasoning
- 1/2 Teaspoon Onion Powder
- 1/2 Teaspoon Garlic Powder
- Salt to taste
- 1 Tablespoon Flour
Instructions
- Wash and chop your broccoli head into desired pieces. Chop the garlic and scallion into fine pieces and slice the onion and bell pepper.
- Dry your extra firm tofu with a paper towel and chop into bite sized cubes. Toss with the salt, dry seasonings, and flour. Place on a tray and spray with oil. Allow this to cook in the air fryer or oven for about 15 minutes at 375 F/ 190 C.
- Sautee the fresh herb in oil for about 2-3 minutes or until fragrant. Add in the broccoli, stir, and allow everything to sauté for the next 3 minutes.
- Add the peanut butter, dry seasonings, 1/2 cup coconut milk, and water and stir. Allow the mixture to simmer for the next 5-7 minutes. Only add the extra 1/3 cup coconut milk if the mixture is too thick.
- Once the tofu is ready, add that into the sauce and enjoy with rice or quinoa!
Immunity Wellness Shots
Orange Sunshine Turmeric Shots
Bursting with sunshine and sure to give you that needed kick first thing in the rising!
Ingredients
- 12 Tangerines sub 7 oranges
- 1/2 Whole Pineapple
- 1 Cup FRESH Turmeric can sub for 3 tablespoons powdered turmeric
- 2 Hands Ginger 1 for less spicy
- 5 Carrots medium size
- 1/2 Teaspoon Black Pepper
