Soulful Southern Vegan Three-Course Meal

Collard Greens Ingredients

• 2 large bunches collard greens, stems removed, leaves thinly sliced
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 cup vegetable broth
• 2 tbsp soy sauce
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• Pinch red pepper flakes
• Salt & pepper

Instructions

1. Sear mushrooms (optional smoky bite): 8 oz king oyster mushrooms, sliced and seared until golden; set aside.
2. In a large pot, sauté onion in oil until soft, add garlic 1 min.
3. Add collards in batches to wilt, then add broth, soy, vinegar, smoked paprika, red pepper flakes. Cover and simmer 20–30 min until tender.
4. Stir in mushrooms and adjust seasoning.

Cheddar-Style Cornbread Ingredients

• 1 cup cornmeal
• 3/4 cup all-purpose flour
• 2 tbsp sugar
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1 cup unsweetened plant milk
• 1 tbsp apple cider vinegar
• 1/4 cup vegetable oil
• 1/2 cup vegan shredded cheddar-style cheese (optional)
• 1/4 cup chopped scallions (optional)

Instructions

1. Preheat oven 400°F. Mix dry ingredients; whisk wet (milk + vinegar, oil). Combine until just mixed. Fold in vegan cheese and scallions.
2. Bake in greased 8" skillet or pan 18–22 min until golden and a toothpick comes out clean.

Dessert — Sweet Potato Pecan Pie Bars with Bourbon Maple Drizzle Ingredients Crust

• 1 1/4 cups all-purpose flour
• 1/4 cup brown sugar
• 1/4 tsp salt
• 1/2 cup vegan butter, cold cubed

Filling

• 1 1/2 cups cooked mashed sweet potato
• 1/2 cup brown sugar
• 1/4 cup maple syrup
• 1/3 cup full-fat coconut milk
• 2 tbsp cornstarch
• 1 tsp vanilla
• 1 tsp cinnamon
• 1/4 tsp nutmeg

Topping

• 1/2 cup chopped pecans
• 2 tbsp maple syrup
• Pinch salt Bourbon Maple Drizzle (optional)
• 1/4 cup maple syrup
• 1 tbsp bourbon (optional)
• Pinch salt

Instructions

1. Preheat oven 350°F. Make crust: cut vegan butter into flour, sugar, salt until crumbly; press into 8x8 pan. Blind-bake 10–12 min.
2. Whisk filling until smooth, pour over crust. Mix pecans with maple syrup, sprinkle on top.
3. Bake 30–35 min until set. Cool, chill, cut into bars.
4. Whisk maple + bourbon + pinch salt and drizzle over slices when serving.

Timing & Service

• Start dessert first (it bakes and chills while you cook).
• Make remoulade and chill; form pea cakes so they’re ready to fry last-minute.
• While cornbread bakes, prepare jackfruit sauce and start braising collards.
• Fry cakes and finish jackfruit just before serving; reheat cornbread briefly if needed.

Another beautiful plant-based creation. Publish this one so other plant lovers can find it!