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Last Updated on March 23, 2026 by Tiffany
As a Black vegan, I STAY eating good. There’s always myths that all vegans eat is grass, but not my Black ass (respectfully). Here are just a few of the delicious recipes I make on the regular that are well seasoned and keep my belly full up of good food.
Garlicky Tomato Chickpea Stew
Garlicky Tomato Chickpea Stew
This easy to make, dreamy garlicky tomato chickpea stew is the perfect hight protein, iron packed dinner for when you're tired and want something ready in under 20 minutes!
Ingredients
- 1 Can Chickpeas 15 ounces
- 6 Cloves Garlic
- 1/2 Onion
- 6 Roma Tomatoes
- 2 Tablespoons Olive Oil
- 3/4 Cups Water Split into 1/2 cup & 1/4 cup
- 1 Teaspoon Paprika
- 1/2 Teaspoon Garlic Powder
- 1 Teaspoon No Salt Seasoning
- 1/2 Teaspoon All Purpose Seasoning
- 1/2 Teaspoon Old Bay
- 1 Teaspoon Italian Seasoning
- Salt to taste
- Black Pepper to taste
Instructions
- Thinly slice your onion (or dice if you prefer them smaller), grate your garlic, and coarsely chop your tomatoes. In a pot/pan, throw in half of your olive oil and begin to sauté the food on low/medium heat with the pot covered for about 5 minutes.
- After 5 minutes have passed, smash your tomatoes so they continue to blend into the sauce and add in your dry seasonings and 1/2 cup of water. Allow this to simmer for the next few minutes.Once the sauce has become fragrant, add in the rest of the water and other half of the olive oil as well as the rinsed and washed chickpeas. Allow everything to simmer for the next few minutes (the longer it simmers, the more intense the flavor.
- Once the tomatoes have fully. broken down, onions are translucent, and sauce has come together, season to taste with Black pepper and salt. Serve with bread, rice, quinoa, or grain of choice and enjoy!
Crispy Tofu w/Cashew Queso Kelp Noodles
Buffalo Tofu w/ Cashew Queso Kelp Noodles
This crispy buffalo tofu with cashew queso kelp noodles are simply put, incredible. They're easy to make, packed with intense flavor, and fully plant based!
Ingredients
- 1/2 Block Tofu
- 8 ounces Kelp Noodles
- 1-4 – 1/2 cup Cashew "cheese" sauce
- ~1/4 Cup Buffalo sauce more or less, its up to you
- 1 Teaspoon Italian Seasoning
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Nutritional Yeast
- 1 Tablespoon Spelt Flour
- 1/2 Tablespoon Water or more if needed
- Oil to spray tofu
- 2 Teaspoons Baking Soda
- 1/2 Lemon
Instructions
- Chop your tofu into desired pieces and sprinkle with the flour and dry seasonings.Slowly pour over the water and mix everything together until it looks slightly sticky and every surface space of the tofu is covered.
- Spray with oil and place your tofu in the air fryer allow to cook 400F/204 C for 15-20 minutes.
- While the tofu is cooking, mix together the baking soda with lemon juice. This reaction will soften the kelp noodles. Mix the mixture into the kelp noodles until they have all softened. Rinse off that liquid well and strain.
- Now, combine the cashew queso with the noodles. Once your tofu is ready, toss with buffalo sauce of choice and serve with the noodles and enjoy!
Jamaican Curry Lions Mane Mushroom
Jamaican Style Vegan Curry Chicken
This Jamaican style vegan curry chicken is authentic tasting, incredibly delicious, and a 5 star dish. Made from Lion's mane mushrooms, the texture is similar to chicken/goat and perfect for those transitioning to a plant based diet!
Ingredients
- 3 handfuls Lions Mane Mushroom or same amount oyster mushroom
- 2 Potato or Chayote medium sized,
- 2 Scallion
- 1/2 Bell Pepper
- 1.5 Roma Tomato small
- 1/2 Red Onion small
- 5 Cloves Garlic
- 1 Scotch Bonnet do not cut or burst
- 2 Cups water to cook potatoes/chayote
- 1 Cup coconut milk
- 5 Teaspoons Oil
Vegan Curry Chicken Seasonings
- 3 Teaspoons Jamaican curry powder Separate into 2 tsp and 1 tsp
- 1 Teaspoon Italian Seasoning
- 1 Teaspoon No Salt Seasoning I use Mrs. Dash
- 1/2 Teaspoon Paprika
- 2 Teaspoon Jamaican All Purpose Seasoning
- 1 Teaspoon Onion Powder
- 1.5 Teaspoon Garlic Powder
- 1/2 Teaspoon Salt or to taste
Instructions
- Chop your potatoes (or chayote) into small cubes. Chop all of your fresh herbs/veg into small dices. Grate your garlic and ginger but do NOT cut the thyme or scotch bonnet. The seeds of the scotch bonnet are are extremely spicy and will make the dish too spicy if cut.Never ever ver wash your Lion's mane mushroom. This will ruin the taste and texture of the dish. Simply grab a damp paper towel and wipe off and dirt present. Then tear the Lion's mane into small "chicken" like pieces.
- Quickly mix together all of your dry seasonings into a small bowl minus the curry powder. Now, get one teaspoon and a half teaspoons of that mixture and one teaspoon of your curry powder to sprinkle over your mushrooms along with one teaspoon of oil. Massage the seasonings into the mushrooms and allow to marinate for at least 5 minutes.
- Heat a pan with oil and sauté your Lion's mane mushroom until each side is browned (about 5 minutes on each side). Use a spatula, heavy pan, fork, or potato masher to squeeze out the water in the mushrooms. Once each side is browned and the mushroom is fully cooked, take the shrooms out and add a bit more oil to the pot. Add in your curry powder and swirl it around for about 15 seconds, this is a Jamaican tradition called "burning" curry which helps to bring out flavor. Sauté your fresh herbs/veg in that curry oil for about 5-7 minutes before adding in your chopped potato or chayote. Add in the water and cover the pot. Allow to cook for the next 10 minutes.
- After about 10-15 minutes have passed by, add back in your sauteed mushrooms and coconut milk, stir, and allow to simmer for the next 5 minutes. Add salt to taste, serve with white rice/quinoa and enjoy!
Notes
Do not cut or burst the scotch bonnet pepper, the seeds are very hot and will make the dish too spicy!
Lion’s mane mushroom can also be replaced with oyster mushroom using the same steps.
“Burning” your curry is a key step to bringing a depth of flavor to this dish!
Walnut Meat Crumbles
Plantain Matcha Latte
Plantain Matcha Latte
This incredibly decadent plantain match recipe is so easy to make and combines two cultures for the ultimate Caribbean/East Asian fusion drink recipe!
Equipment
- Matcha Whisk aka a chasen
- Matcha Bowl aka a chawan
- Frother to make the cold foam
Ingredients
- 1 Plantain should be extremely ripe
- 1/2 Teaspoon Vanilla
- 1/4 – 1/2 Teaspoon Cinnamon
- 3/4 Cup Water should be separated into 1/2 cup & 1/4
- 1/4 Cup Cane Sugar can also use date or coconut sugar
- 1/4 Cup Agave
- 1 Teaspoon Matcha Powder does not have to be ceremonial
- 1/4 Cup Milk
- 2 Tablespoons Dairy Free Heavy Cream I used Country Crock brand, can potentially use coconut cream
Instructions
- First, we will prepare the plantain syrup. Mash your plantain with a fork and put it into a pot with your sugar, agave, cinnamon, and 1/2 cup of water.Allow this to cook on medium-low for the next 7-ish minutes. After this time has passed, go ahead and add the other 1/4 cup of water and allow to simmer again for the net 3-5 minutes.
- Turn off the heat and add the vanilla. Allow the syrup to cool before straining and storing in a jar. Don't toss out the plantain pulp as you can use this as a nice jam!Let your matcha whisk soak in some hot water 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.
- Combine 1/2 tablespoon of the plantain pulp with your heavy whipping creamy and use a frother to combine for the next 60 or so seconds. *If you don't have a frother, put the plantain pulp with the heavy cream into a small mason jar and shake for the same amount of time until it has thickened!In a nice glass, pour 1/2 tablespoon (or less or more) of the syrup into the bottom followed by ice about 3/4 way full. Pour in your milk, matcha shot, and top off with the plantain cold foam and enjoy!
Jamaican Ital Food
