Food Stories is a column in which Best of Vegan community members share recipes from their cultures and personal stories connected to those dishes. Today, Todd Anderson of Turnip Vegan shares his recipe for Vegan Soul Bowl.
This recipe was featured in Todd’s profile for the weekly BIPOC Portraits series by Val and Mani Latifi, where they interview vegan creators and shed light on the unique challenges BIPOCs face in making the decision to embrace veganism. Click here to see the full article.
The recipe I am submitting is a Vegan Soul Bowl I made recently and shared on social media. This bowl included sweet potatoes, black eye peas, and collard greens. The sweet potatoes would have butter, the black eye peas and collard green would have bacon. As a kid, we ate these three items often, and they all included animal products. Even though I made this bowl differently from my mom’s recipes, it made me so happy inside. The Vegan Soul Bowl was delicious and a reminder that we can recreate all our dishes with just plants.
Recipe shared with permission from Todd Anderson of Turnip Vegan.Print
- 3 sweet potatoes, peeled and chopped into small cubes
- 1– 2 tbsp olive oil for sweet potatoes
- ½ tsp smoked paprika
- Brown rice or black rice
- 1 tsp garlic, minced
- Vegan butter
- Two bunches of collard greens
- ¼ cup liquid aminos
- Seasoned black-eyed peas
- Salt & pepper, to taste
- BBQ sauce
- Crispy onions
- Sauté vegan butter with garlic for 2 minutes. Add chopped collard greens and cook for 2-3 min. Add liquid amino and sauté for 2-3 min. Set to the side for later.
- Chop Sweet potatoes and add salt, pepper, olive oil, and smoked paprika: Roast, Bake, or air fry.
- Cook your black eye peas and black rice.
- Build your bowl and enjoy.
Find more of Todd’s recipes on his Instagram.
Text, recipe & photography by Todd Anderson of Turnip Vegan.
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