What I Make & eat as a Black Vegan pt. 7
Some links are affiliated. This means I may earn a small commission from purchases made at no extra cost to you. Disclaimer: Content on this blog is based off personal experience and informational purposes only and not to be taken as or replace medical advice. I am not responsible for any errors or omissions, or for any losses or damages incurred by using this information
Last Updated on September 23, 2026 by Tiffany
Being Black does NOT mean that you can’t eat more plant based foods! Here in Atlanta, plant based cuisine is heavy amongst Black communities, here are some delicious and easy meals I make as a Black vegan!
Agave Buffalo Tofu w/ Creamy Ranch Dressing
Agave Buffalo Tofu w/ Creamy Ranch Cucumbers (dairy free)
Easy to make and super filling, high protein agave buffalo tofu is sweet and spicy and delicious!
Ingredients
- 1 block Tofu
- 1/4 Cup Vg Buffalo Sauce
- 5 tablespoons Vegan ranch dressing see recipe attached below
- 1/2 English Cucumber
- 1 teaspoon Nutritional Yeast
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Onion Powder
- Oil
Instructions
- Chop your block of tofu into small cubes and season them and spray with oil. Put in the airfryer on 400 F for 10-15 minutes.
- Thinly slice your cucumber and onion and soak it with the ranch dressing.
- Once your tofu is done and crispy, coat it with the buffalo sauce & agave and enjoy!
Hempseed ranch dressing (Fully Alkaline)
This incredibly delicious and simple vegan ranch dressing is fully alkaline, dairy free, easy to make, and packed with protein!
Ingredients
- 1/2 Cup Hempseeds
- 2 Key limes
- 1/2 cup Plant Milk
- 2 Tablespoons Plant Milk
- 3 Teaspoons Fresh Dill
- 1.5 Teaspoons Onion Powder
- 1 Teaspoon Dried Oregano
- 1 Teaspoon Dried Parsley
- Salt to taste
Instructions
- Squeeze the juice from your key limes and chop your dill. Throw all the ingredients into a blender and blend until desired consistency has been reached.
Chickpea Noodle Soup
The BEST Chickpea Noodle Soup
For when you're feeling under the weather or when its rainy outside, this chickpea noodle soup recipe is incredibly simple, flavourful and healing.
Ingredients
- 1 Can Chickpeas feel free to add more if you wish!
- 1/2 Teaspoon Paprika
- 2 Teaspoons Nutritional Yeast
- 1 Teaspoon Dried Parsley
- 1/2 Teaspoon Dried Oregano
- 2 Carrots
- 3 sticks Celery
- 2 sprigs Fresh Thyme
- 1 cup Spiral Noodles measured dry, about 4 ounces
- 2 Liters Veggie Broth
- Handful Fresh parsley for garnish
- 1 Yellow Onion or white
- 4 cloves Garlic
- Salt to taste
- Black Pepper to taste
- 2 Tablespoons Olive Oil
- 1/4 Teaspoon Turmeric
Instructions
- Peel your carrot skin and chop your carrots, celery, onion, and garlic into small pieces. Also, rinse and drain your chickpeas.
- Sauté your garlic, onion, celery, and carrots in your pot with oil for about 5 minutes or until it becomes fragrant. Now, add in your dried seasonings along with the chickpeas and stir to combine. Add in the veggie broth as well as the spiral pasta.Allow the soup to cook for the next 15 minutes.
- Once the pasta is cooked through, salt and pepper to taste, garnish with fresh parsley, and enjoy!
White Bean Dip
Green Plantain & Jerk Oyster Mushrooms
Green Plantain (Tostones) with Jerk Mushrooms
These easy to make yet ultra flavourful green plantain to stones with jerk mushrooms is a fun and unique spin on vegan Jamaican food!
Ingredients
- 2 Green Plantain
- 1/2 pound Oyster Mushrooms about 8 ounces
- 4-5 Teaspoons Jerk marinade
- 3 Teaspoons BBQ Sauce
- 2 Tablespoons Ketchup
- 1-2 Tablespoons Water
- Oil
- 1 Scallion optional, for garnish
Instructions
- Chop off the two ends of both your plantain and chop both in half. Now, gently slice a line down the middle of your plantain and peel the skin off. (When you're slicing, you should only hey the layer of the skin, do not cut into the actual plantain).
- Prepare a pan for shallow frying and place your plantain in the pan. Allow the plantain to fully brown on each side, letting this fry for about 5 minutes in total.
- Once the plantain is brown al all sides, CAREFULLY place a piece of parchment paper (or use a plate, your choice) on the counter along with the plantain. Using a large cutting board, smash the plantain until it has flattened to your liking. You can choose to smash the plantain in a circle or on its side, I chose to do it on its side for preference.
- One your plantain has been smashed, place it back into the oil and allow it t fry for another 2-4 minutes. Place them on a paper towel lined paper and set to the side.
- Toss your cleaned mushrooms into the pan with the leftover oil, optional sprinkling with a bit of salt to draw out moisture. While that is mixing, combine your jerk paste, bbq sauce, water, and ketchup in a small bowl.Fry your mushrooms until they've turned golden brown. Pour in the sauce and cover. Allow this to simmer and cook down for the next two minutes or so.
- Once your mushroom is cooked, assemble with the green plantain and optionally top chopped scallion. Enjoy as a light appetiser with friends or by yourself!
Chickpea Cucumber Salad
Chickpea Cucumber Salad
This easy to make chickpea cucumber salad is ready in under 20 minutes, refreshing, and highly nutritious!
Ingredients
- 1 Can Chickpeas
- 1/2 Pack Cherry Tomatoes
- 1/2 English Cucumber
- 1/4 Red Onion sliced
- 1/4 Cup Fresh Basil
- 1/2 Teaspoon Nutritional Yeast to taste
- 1/2 Lemon Juiced
- 1-2 Teaspoons Olive Oil
- 1/8 Teaspoon Cayenne Pepper Powder to taste
- Salt to taste
- Black Pepper
Instructions
- Make sure all your produce and canned chickpeas have been properly washed and dried.Thinly Slice your red onion, English cucumber, and your fresh basil. Chop your cherry tomatoes into halves.
- Throw everything into a medium sized bowl. Add the dry seasonings, olive oil, and juice the lemon. Adjust for preferred taste and enjoy!
Cherry Garcia Matcha Latte
Cherry Garcia Matcha Latte
This decadent, chocolate esque cherry Garcia matcha latte will have you obsessed and making this every week!
Equipment
- Matcha Whisk
- Matcha Bowl
- Sauce Pan
- Blender
- Strainer
Ingredients
For the Cherry Hazelnut milk!
- 1 Cup Hazelnut, Pistachio, Almond, walnut mix I get this pack from Costco you can sub with 1 cup almond milk blended with 1/4 tsp cacao powder
- 1 Cup Dark cherries I used thawed frozen
- 1 Teaspoon Vanilla
- 3 Medjool Dates for sweetness, can sub 1.5 tbs agave
- 3 Cups Water
For the matcha!
- 1.5 Teaspoons Matcha powder
- 2 Tablespoons Water
For the cherry syrup!
- 1.5 Cups Frozen cherries
- 1 Cup Water
- 1 Teaspoon Vanilla
- 1/2 Cup Cane Sugar can sub equal parts agave
- 1/2 Cup Agave can sub equal parts cane sugar
Instructions
- Either soak your nuts overnight, or soak them in hot water, covered in a bowl for at least 15 minutes. Combine your soaked nuts, water, vanilla, cherries and medjool dates in a blender and blender for the next 60 seconds until smooth and strain. Set aside.
- To make the cherry syrup, combine the sugar, agave frozen cherries, and water in a sauce pot. On low-medium heat, allow this to simmer and cook down for the nectarines 7 minutes.Once the cherries are cooked and soft, turn off the heat and add the vanilla. Allow this to cook down completely. Once cooled, strain. I highly suggest saving the stewed cherries, they are DELICIOUS!
- Soak your chasen (matcha whisk) in hot water for a few minutes to soften the bristles. Measure out 1.5 teaspoons of matcha powder and sift into your chawan.Whisk with 2 tablespoons of warm water (never boiling!) for the next 60 seconds until a micro foam layer appears.
- To assemble your cherry Garcia matcha latte, spoon out some of the syrup, then place ice in your cup.Slowly pour the milk in, hitting the ice cubes so you don't mess up the layers. Now, pour over the matcha shot and enjoy your cherry Garcia matcha latte!
Notes
- The milk will make about 1 liter, feel free to use and make multiple matcha lattes!
Jamaican Feast Recipes
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 14-16 oz block Tofu Big Mountain Foods offers a soy free version!
- 1 Onion small, chopped
- 3 Scallions chopped
- 4 Cloves Garlic grated
- 2 Roma Tomato chopped
- 4 Stems Fresh Thyme
- 1 Scotch Bonnet leave whole, do not cut or burst
- 2 Potatoes small to medium, chopped
Dry Seasonings
- 1.5 Teaspoons Garlic Powder
- 1 Teaspoon Onion Powder
- 5 Tablespoons Soy Sauce Split 3 & 2, can be subbed with coconut aminos
- 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 omit if using coconut aminos instead of soy sauce
- 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 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!
Delicious Vegan Ackee
This authentic yet fully plant based vegan ackee recipe is traditional and uses chickpeas as a protein source as opposed to saltfish!
Ingredients
- 1 Can Ackee
- 1 Can Chickpeas aprx 1.5 Cups
- 1 Roma Tomato
- 5 cloves Garlic
- 3 Thyme Stem
- 3 Scallion
- 1/2 Onion
- 1/2 Bell Pepper
- 2 Tablespoons Water
Dry Seasonings
- 1.5 Teaspoon Jamaican All Purpose Seasoning
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Onion Powder
- 1/2 Teaspoon No Salt Seasoning
- 1 Teaspoon Italian Seasoning
- Black Pepper to taste
- ~1 Tablespoon Oil for sautéing
Instructions
- Chop all your fresh herb (minus the scotch bonnet and thyme, into small pieces). The smaller they are chopped, the better it makes the ackee taste- trust me on this.De-stem the thyme so you're left with only the leaves and leave the scotch bonnet whole. Make sure to NEVER allow there scotch bonnet to burst as it is extremely spicy!!
- Start to sauté your herbs in a bit of oil for 2-3 minutes or until fragrant. While your herbs are sautéing, Using a from or potato masher, mash your chickpeas into little crumbles. This will allow the flavor to be absorbed easily and slightly give the appearance of salt fish. Go ahead and add in the chickpeas as well as the water and let that steam for a few minutes.
- Now, add your dry seasoning into the pan, you always want to season the dish before adding in the ackee because the ackee is extremely soft and will crumble quickly. Allow this to slightly cook down for about another 2-3 minutes.
- Once the herbs and chickpeas are seasoned to your likeness, add in the chickpeas and gently stir, covering the pot and allowing to steam again for up to 5 minutes.Serve warmed alongside boiled food and enjoy!
