Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine by Bryant Terry

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Notes about this book

  • Eat Your Books

    Read (or listen to) Bryant Terry's interview about a vegan Thanksgiving on NPR

  • (monica) on May 24, 2015

    So far, all hits. Served Jamaican Veggie Patties, Chilled Citrus Broccoli Salad, Wild Style Salad (rice), Sweet Coconut Ginger Creamed Corn at a small cocktail party and everyone raved about the food.

Notes about Recipes in this book

  • Citrus collards with raisins redux

    • vickster on April 08, 2013

      Really good way to cook collards. The raisins and orange juice add great flavor.

    • vickster on October 31, 2018

      Really good way to cook collards. Raisins and citrus add great flavor.

    • CynthiasCooking on October 30, 2018

      I've made this several times. Really nice flavor, and it's easy to make.

  • Roasted winter squash seeds

    • lorloff on November 02, 2014

      The slow roasting works. I added zatar and used mild spanish paprica.

  • 'Shroom stock

    • Waderu on January 07, 2012

      Very good. I'll make it again.

  • Tempeh, shiitake mushroom, and cornmeal dumpling stew

    • Waderu on January 07, 2012

      The broth tasted good, but it was an unbelievable amount of work. We started at 4:45 and ate at 8. I don't know what we did to make the dumplings son hard and pasty.

  • Red beans and brown rice with red wine-simmer seitan

    • Waderu on December 27, 2011

      I used canned beans and simmered them in their gravy with a little water. I also only had Italian flavored Seitan which worked out well. Warning - it was super spicy and I only used a little bit of red pepper flakes. Oh, and I used a red bell pepper - don't like green pepper. Guess I changed a few things but the family loved it and would make it again.

  • Rosemary-roasted tofu cubes

    • TrishaCP on May 04, 2017

      I haven't yet used the flavoring as called for, but I really like the roasting technique for tofu here. I do tend to be careful towards the end of the cooking time to make sure some creaminess remains.

  • Sauteed jalapeno corn

    • TrishaCP on March 31, 2020

      This was a nice side dish made with two items that currently dominate my freezer space: corn and jalapeños. I’m sure this is great made with fresh summer corn, but this also worked with my freezer corn as the jalapeño, garlic, and cumin lifted the corn flavor.

  • Butternut squash-Bartlett pear soup with roasted butternut squash seeds

    • TrishaCP on January 24, 2021

      This soup is amazing-rich and creamy and barely sweet (though I only used two pears - mine were very ripe). The recipe says it serves 4-6, but I would double that amount since the soup tastes so rich.

    • tawantin on October 24, 2014

      Mushrooms are not listed as part of this recipe. Nevertheless, I used them.

  • Citrus zest and fresh mint tea

    • TrishaCP on June 27, 2015

      This is a delicious and refreshing alternative to caffeine. The mint leaves turn the water slightly green which is pretty with the orange garnish. The amount of agave called for gives you a fairly sweet drink, even served over ice cubes, so you should add to taste. I would probably reduce it next time since the mint is already sweet.

  • Uncle Don's double mustard greens and roasted yam soup

    • TrishaCP on June 01, 2016

      Unlike most soups, this actually tasted better the first day, probably because it was brighter from the apple cider vinegar and because the caramelization from the sweet potatoes hadn't made it's way to the broth yet (and admittedly, I overcooked the potatoes- the cook time in the recipe was way too long for my oven). I will finish this, but probably won't make it again.

  • Brown steel (cut oats) in the hour of quiescence)

    • Astrid5555 on October 26, 2014

      One of my favorite steel-cut oat recipes at the moment. Perefct for a cold fall morning. Substituted dates for raisins and left out the maple syrup.

  • Baked bbq black-eyed peas

    • Astrid5555 on November 01, 2012

      A great hearty dish for a cold winter day. Unfortunately it takes more than 3 hours until it is finished. Had basmati rice as a side.

    • chezmaryb on September 29, 2020

      Love this recipe, one of my favorite ways to cook black eyed peas. The tempeh adds a nice texture and makes it heartier. Even my meat eating boyfriend loved this one.

  • Shredded beet, apple, and currant salad with apple vinaigrette

  • Red-rocket salad with watermelon-basil vinaigrette

    • chezmaryb on October 13, 2020

      Really liked the dressing, it was unique. I don't really get what the peanuts are adding here

  • Agave-sweetened orange-orange pekoe tea

    • chezmaryb on October 27, 2020

      I cut back to half of the agave and only left the tea bags in for five minutes because black tea gets bitter if you soaked as long as it said. It was different and delicious!

  • Sweet Sweetback's salad with roasted beet vinaigrette

    • chezmaryb on October 17, 2020

      Very unnecessary cooking method of boiling and roasting beets. Would just roast in foil and dice instead. The homemade candied walnuts were the highlight

  • Lavender lemonade

    • chezmaryb on November 29, 2020

      Easy and delightful

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Reviews about this book

  • Kitchn

    There’s a creative spark in every recipe...brings lessons of flavor and technique to the forefront ...He just happens to teach those lessons through his unique take on vegetables.

    Full review
  • ISBN 10 0738212288
  • ISBN 13 9780738212289
  • Linked ISBNs
  • Published Apr 02 2009
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher The Perseus Books Group
  • Imprint Da Capo Press Inc

Publishers Text

Soul food is the quintessential comfort cuisine, yet the mere mention of it can bring thoughts of clogged arteries. Bryant Terry offers recipes that leave out heavy salt and refined sugar, "bad" fats, and unhealthy cooking techniques, and leave in the down-home flavor by using fresh, high-quality, healthy ingredients and cooking techniques.

Terry's new recipes have been created through the prism of the African Diaspora--cutting, pasting, reworking, and remixing African, Caribbean, African American, Native American, and European staples, cooking techniques, and distinctive dishes to come up with something familiar, comforting--and deliciously unique. Reinterpreting popular dishes from African and Caribbean countries as well as his favorite childhood dishes, Terry reinvents soul food--capitalizing on the complex flavors of the tradition, without the animal products.

Here is a sampling of the delicious recipes you'll find in Vegan Soul Kitchen: Uncle Don's Double Mustard Greens and Roasted Yam Soup, Red-Rocket Salad with Watermelon-Basil Vinaigrette, Roasted Plantain Pieces with Roasted Garlic-Lime Dipping Sauce, Black-Eyed Pea Fritters with Hot Pepper Sauce, Chilled and Grilled Okra, Corn, and Heirloom Tomato Salad, Butternut Squash-Bartlett Pear Soup with Roasted Butternut Squash Seeds, Little Potato and Sweet Potato Pancakes, Baked BBQ Black-Eyed Peas, and Coconut-Pecan Pralines.

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