Instructions

1. If using dried beans: soak overnight and simmer until tender (1–1.5 hr). If canned, skip to step 3.
2. Crisp tempeh: Steam or simmer tempeh 10 min to remove bitterness, then pat dry. In a skillet, heat oil and sauté tempeh until golden. Add 1 tsp smoked paprika and 1/2 tsp Creole seasoning while cooking, plus liquid smoke, then remove and set aside.
3. Sauté mirepoix: In same pot, add onion, celery, bell pepper; cook until soft. Add garlic and cook 1 min.
4. Combine & simmer: Add beans, tempeh, bay leaf, thyme, remaining spices, broth, crushed tomatoes (if using), soy sauce, and molasses. Simmer gently 20–30 min to marry flavors; add water if needed. Taste and adjust seasoning.
5. Finish: Stir in vegan butter for richness and garnish with scallions. Serve spooned over rice.

Southern-Style Collard Greens with Smoked Oyster Mushrooms

Tender collards braised in a savory, smoky broth with meaty mushrooms.

Ingredients

• 2 large bunches collard greens (about 1.5–2 lbs), stems removed and leaves thinly sliced
• 8 oz king oyster mushrooms, sliced into rounds (or oyster mushrooms torn)
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 cup vegetable broth
• 2 tbsp soy sauce or coconut aminos
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp red pepper flakes (optional)
• Salt & black pepper to taste
• 2 tsp vegan butter (optional)

Instructions

1. Brown mushrooms: In a hot skillet with 1 tbsp oil, sear mushroom pieces until golden and edges crisp; set aside.
2. Sauté aromatics: In a large pot, heat remaining oil and sauté onion until soft. Add garlic and cook 1 min.
3. Add greens: Add collards in batches, letting them wilt before adding more.
4. Braise: Add broth, soy sauce, vinegar, smoked paprika, red pepper flakes, salt and pepper. Cover and simmer 20–30 min until tender.
5. Finish: Stir in mushrooms and vegan butter, simmer 2–3 min. Adjust seasoning and serve.

Crispy Cornmeal-Crusted Black-Eyed Pea Cakes with Remoulade

Golden cakes with a tangy, spicy vegan remoulade for dipping.

Ingredients

• 2 cups cooked black-eyed peas (or 1 can, drained)
• 1 small onion, finely chopped
• 1/2 cup cornmeal (plus extra for dredging)
• 1/3 cup all-purpose flour or chickpea flour
• 2 tbsp ground flaxseed + 6 tbsp water (flax egg)
• 2 tbsp fresh parsley or cilantro, chopped
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt & pepper to taste
• Oil for frying

Remoulade

• 1/2 cup vegan mayo
• 1 tbsp Dijon mustard
• 1 tbsp pickle relish or finely chopped pickles
• 1 tsp hot sauce
• 1 tsp lemon juice
• Pinch smoked paprika and cayenne

Instructions

1. Make flax egg: Mix flaxseed + water, set 5 min.
2. Mash beans: Roughly mash black-eyed peas leaving some texture. Stir in onion, cornmeal, flour, flax egg, herbs, spices, salt and pepper. Chill 15–20 min to firm.
3. Form cakes: Shape into patties, dredge lightly in cornmeal.
4. Fry: Heat oil in skillet and fry cakes 3–4 min per side until golden and crisp. Drain on paper towels.
5. Make remoulade: Whisk remoulade ingredients. Serve cakes warm with sauce.

Sweet Potato Pecan Pie Bars (Vegan)

A hand-held soul-food dessert bringing sweet potato pie flavors into a bar.

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 (about 2 medium)
  • 1/2 cup brown sugar
  • 1/4 cup maple syrup
  • 1/3 cup coconut milk (full fat)
  • 2 tbsp cornstarch
  • 1 tsp vanilla
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
• Topping:
  • 1/2 cup chopped pecans
  • 2 tbsp maple syrup
  • Pinch salt

Instructions

1. Preheat oven to 350°F (175°C). Press crust ingredients into an 8x8 pan and blind-bake 10–12 min until golden.
2. Whisk filling ingredients until smooth, pour over crust.
3. Mix pecans with maple syrup and scatter on top.
4. Bake 30–35 min until filling set. Cool, chill, slice.

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