What I make & eat as a Black Vegan pt. 7
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Last Updated on July 21, 2026 by Tiffany
As a Black, Afro Caribbean vegan who has been on this plant based journey for over 8 years, I take food very seriously.
Food is one of the ways to preserve culture, and although I don’t eat meat, my culture always shines through in the meals I cook. As a Black vegan, I stay making good food.
On top of that, I just like to eat well seasoned food, period! If you enjoy good food, you’re sure as hell gonna love this recipe round up, and then some!
Raw Kelp Noodles w/ Cashew Alfredo Sauce
Raw Vegan Cashew Cheese
This fully raw vegan recipe takes 5 minutes to make, is free from heat, and tastes absolutely amazing
Ingredients
- 1 Cup Cashews measured while dry, soak overnight
- 1 Tablespoon Nutritional Yeast heaping
- 1.5 Teaspoon Garlic Powder
- 1 Tablespoon Olive Oil
- 1 Teaspoon Apple Cider Vinegar
- Pinch Black Pepper
- 1/2 Cup Water
- 1/2 – 1 Salt
Instructions
- If you want your cashew cheese fully raw, soak overnight or for at least 4 hours. If not, boil the cashews for 10 – 15 minutes or until soft and can be crumbled in your fingers.
- Combine all of the ingredients into a high speed blender and blend until desired consistency has been acquired. Serve with pasta, vegan nachos, vegan pizza, or whatever you like and enjoy!
Marry Me Chickpeas, w/cripsy Kale & Roasted Sweet Potato
Marry Me Chickpeas w/ Crispy Kale & Roasted Sweet Potato
This easy to make but decadent and flavourful fully plant based recipe is perfect for weeknight dinners, meal prep, any any time of the week!
Ingredients
- 1 Can Chickpeas
- 1/2 Onion
- 5 cloves Garlic
- 2 Tablespoons Tomato Paste
- 1.5 Teaspoons Nutritional Yeast
- 1/4 Teaspoon Garlic Powder
- 1/2 Teaspoon Italian Seasoning
- 1/2 Teaspoon Old Bay
- Black Pepper to taste
- 1/8 Teaspoon Cayenne Pepper more or less to taste/tolerance
- Salt to taste
- 1/2 Cup Coconut Milk
- 2 Tablespoons Coconut Milk
- 1/3 Cup Water
- 2.5 Tablespoons Water
- Oil for sautéing
Sweet Potato & Oil
- 1 Sweet Potato medium sized
- 1/2 Teaspoon Oil to rub on the sweet potato
- 2 Handfuls Kale
- 2-3 Teaspoons Avocado Oil (or Olive) to massage with the kale
- Black Pepper to taste, for the kale
- Salt to taste, for the kale
Instructions
- Mince your garlic and roughly chop your onions. Sautee the garlic in onion for about 2-5 minutes or until fragrant.
- While the aromatics are sautéing, wash and dry your sweet potato and, with a fork, poke holes in it until it is covered.Rub oil on the potato and cook in the air fryer at 400 F for about 30 minutes.
- Once the onion & garlic are sautéed and translucent, add in your tomato paste and stir until it is blended in. Add in your rinsed and dried chickpeas along with the dried seasonings and water. Allow this to simmer on low/medium heat for the next 5-7 minutes.
- While the stew is simmering, massage your (already washed and cleaned) kale with oil. This will allow it to become softer and easier to digest.
- Once the kale is massage (it will shrink about half in size) cook it in a pan on low to medium heat until crispy (about 3-5 minutes.
- Once the marry me chickpeas are done, salt and black pepper to taste. Layer your plate with your roasted sweet potato, the crispy kale, and your creamy chickpeas and enjoy!
Orange Chickpeas (Orange Chicken Alternative)
Orange Chickpeas
This easy to make orange chickpeas recipe is ready in under 20 minutes, flavourful and the perfect vegan weeknight dinner recipe!
Ingredients
- 1 Can Cooked Chickpeas 1.5 cups, 15 ounces
- 1/2 Cup Fresh Orange Juice fresh is better than store-bought
- 1 Tablespoon Rice Vinegar
- 1 Tablespoon Agave or sweetener of choice
- 2 Tablespoons Soy Sauce or coconut aminos for soy free
- 1/2 Teaspoon Fresh orange zest
- 3 Cloves Garlic grated or minced
- 2 Teaspoons Sesame Oil
- 1/2 Thumb Fresh Ginger grated
- 1/4 Teaspoon Cayenne Pepper Powder or 1 teaspoon sriracha hot sauce, adjust for desired spice level
- 1 Teaspoon Corn Starch or 2 teaspoons arrow root powder
- 1 Tablespoon Water to combine with corn starch
- 2 Teaspoons Oil for frying ginger and garlic
Instructions
- Grate your fresh ginger and garlic. **Pro tip, if you find ginger to be too fiery when you grate it, try freezing it. The fibres will become MUCH easier to grate! Now, drop some oil in a pan and fry off your ginger, constantly stirring for the next 1-2 minutes.
- Combine your fresh orange juice, rice vinegar, soy sauce (or coconut aminos), cayenne powder, sesame oil, rice vinegar, agave into your pan and stir for the next 1-2 minutes.
- In a small bowl, combine the corn starch and water until a slurry has formed. Slowly stir it into the pan with the sauce. After about a minute of stirring, the sauce will have reached a nice thick consistency. Add in your cooked chickpeas and allow this to cook in the sauce for the next 3-5 minutes. Serve alongside your grain of choice (my favorite is white Jasmine or basmati) and some broccoli and enjoy!
Notes
*Freshly squeezed orange juice is much better than store bought orange juice.
*If you want to use arrow root powder instead of corn starch, make sure to double the amount.
Pineapple Scotch Bonnet Mushroom Wings
Vegan Pineapple Habanero Wings
Ingredients
- 1 Cup Plant Milk
- 1/2 Pound Oyster Mushrooms
Dry Seasoning
- 2 Teaspoons Nutritional Yeast
- 1 Teaspoon Paprika
- 1/2 Teaspoon Onion Powder
- 1/2 Teaspoon Garlic Powder
- Salt to taste
- 1/2 Cup Flour
Pineapple Habanero Sauce Ingredients
- 10 ounces Pineapple Juice aka 1 & 1/4 cups
- 1/2 Habanero chopped up & de-seeded
- 4 cloves Garlic finely chopped
- 1/2 Teaspoon Onion Powder
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Paprika
- 1-1.5 Teaspoons Agave Syrup
- 1.5-2 Teaspoons Corn Starch can sub arrowroot powder
- 2 Teaspoons Water to mix with the corn starch
- Salt to taste
Instructions
- With a damp paper towel, clean off your mushroom. NEVER fully wet oyster mushrooms as they can get water logged.
- Once your mushrooms have been cleaned, chop off the mycelium (aka the mushrooms "roots") from the bottom and rip the mushrooms into desired pieces.Set these to the side.
- Get a bowl and combine the flour with the dry seasonings and salt to taste. Grab a separate bowl and pour the plant milk in there as well.
- With each piece of mushroom, dip in the milk first following with the dry batter, making sure each crevice and the entire surface area is cover. Feel free to double batter for an extra crunchy outside layer!
- In a deep pan, fill with oil and allow to heat up. Place the mushrooms in and allow each side to fry on each side for 3-6 minutes.
- When the mushrooms are cooking, combine all of the sauce ingredients (not the corn starch/water) in a small sauce pan and allow that to reach a boil.Combine the corn starch with the water in a small bowl, making sure no clumps are visible. Then, turn on medium heat and SLOWLY pour in the corn starch slurry, constantly mixing. The sauce should be fully ready in about 5-7 minutes. Salt to taste!
- Once all the mushrooms are fried, allow them to sit on a paper towel lined plate or a cookie cooling rack.
- Once the sauce has cooled down, toss the shrooms with the sauce and enjoy!** The sauce can make the batter on the shrooms get soggy so feel free to use the sauce as a dipping instead.
Raw Vegan Tacos
Delicious & Easy Raw Vegan Tacos
These raw vegan tacos are so easy to make, delicious, and packed with nutrients!
Ingredients
- 8 Romaine Lettuce Leaves long leaves for taco shells
- 1 Cup Sunflower seeds or walnuts, soaked overnight
- 1/4 – 1/3 cup Coconut Aminos to taste, adds color and umami
- 1/2 Cup Red Cabbage shredded
- 2 Tomatoes roma or cherry
- 1 Teaspoon Paprika
- 1/2 Teaspoon Cumin
- 1 Teaspoon Italian Seasoning
- 1 Teaspoon Onion Powder
- 1 Teaspoon Garlic Powder
- 1/3 Cup Cashew "cheese" recipe linked in article
- Salt to taste
Instructions
- Start with soaking your sunflower seeds (or walnuts) overnight. This is to help release the phytic acid found in all nuts and seeds that may cause indigestion. In a food processor or blender, put your seeds, coconut aminos, and dry seasonings and pulse for a few seconds until a crumbly "meat" like texture has been achieved.
- Slice your red cabbage into thin strips and chop your tomatoes into tiny cubes. Feel free to add other raw toppings like jalapeño for a kick! Now, carefully peel away long strips of your romaine lettuce and wash/dry them to prepare for our taco shells.
- Here's where the fun part starts! Load up your tacos with the taco "meat" first, red cabbage, tomatoes, and a generous dollop of that cashew "cheese" sauce. I also sprinkled a lot of coconut aminos for extra flavor too, enjoy!
Walnut Taco Meat Recipe
Iron Rich Beet Juice Recipe
Jerk Mushroom Taco
Vegan Jamaican Jerk Tacos
These easy to make, authentic tasting vegan Jamaican jerk tacos are the perfect tacos Tuesday AND meatless Monday recipe!
Ingredients
- 1/2 Red Bell Pepper
- 1/2 Red Onion medium sized
- 1/4 Cup Cashew Cheese recipe linked in article, can sub for other store bought vegan cheese
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Paprika
- 1/2 Teaspoon Italian Seasoning
- Salt
- 1 Teaspoon Jerk Marinade
- 1 Tablespoon BBQ Sauce
- 1-2 Teaspoons Water
- 4 King Trumpet Mushrooms
Instructions
- Chop/dice your onion and bell pepper into small bits. Now, chop off the top to the king trumpet mushrooms and shred using a fork.
- In a heated pan, drop all your produce & mushrooms and sautée with the pot covered for the next 5-7 minutes until the mushrooms are fully cooked through. Add in your dry seasonings.Now, remove the cover and allow the shrooms to brown over the next 2-3 minutes.
- Once the shrooms have browned, add in your jerk marinade, bbq sauce, and splash of water and stir to combine.
- heat your taco shell according to package instructions and spread your desired amount of vegan cheese on the shell, then cover that with some of the mushroom filling.
- Put the folded taco back into the pan for 1-2 minutes to reheat everything and enjoy!
