Afro-Vegan: Farm-Fresh African, Caribbean & Southern Food Remixed by Bryant Terry

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Notes about Recipes in this book

  • Savory grits with slow-cooked collard greens

    • louie734 on April 19, 2021

      Made with the black eyed peas + tomato stew in the book. Didn't make the grits. I liked the red pepper's color, certainly an eye-catching addition. Delicious next to black eyed peas and tomatoes with cornbread muffins, but nothing exotic here. Will use this again as most collard recipes call for porky bits, and it's nice to follow a recipe already tweaked for absence of meat.

    • TrishaCP on February 13, 2018

      I thought these collards were excellent, some of the best I've made. They had a nice kick to them, but I would probably leave the seeds in the jalapeño next time. I had frozen and already blanched and chopped collards so just cooked them a little longer in the onion and spice mixture rather than the 10 minute pre-cook in salted water. I liked the technique of making and using cashew cream as a non-dairy alternative to make the grits creamy, but I don't think I blended the cashews sufficiently when making the cashew cream, which made it hard to tell when the grits were done. The grits were really just a foil to the excellent collards though, in my opinion.

    • jenburkholder on August 22, 2020

      We felt completely opposite to Trisha - the collards were good, but nothing special, the grits, however, were absolutely delicious. The seasoning is on point and the cashew cream makes it perfectly creamy. Will repeat.

  • Tofu curry with mustard greens

    • TrishaCP on November 08, 2014

      This was a delicious and satisfying meal. The flavor of the curry sauce is rich, especially with the peanut butter. Like the reviewer below, I used chicken stock (what was on hand) but subbed chard for the mustard greens (again, on hand). Mustard greens would be better, but the chard was fine. I used half a jalapeño WITH seeds (the recipe calls for a whole jalapeño unseeded), and it wasn't nearly enough- next time I would definitely use the whole jalapeño because the sauce can really take some heat. Also, I wasn't careful in watching the tofu pieces crisp in the oven, so they dried out a tad too much. Just check them much earlier than called for in the recipe.

    • meggan on June 24, 2014

      I used chicken stock and didn't have any garlic powder. I also used dandelions greens instead mustard. It was good but next time I would use the mustard greens as they are heartier.

    • Bloominanglophile on January 12, 2018

      Afro-vegan sounds so much more exciting than just plain...vegan. And considering that this dish got several good reviews, I decided to try it to use up a bag of mustard greens. My daughter and husband really enjoyed it. I thought it was fine but could be better: roasting the tofu for 30 min. made it rubbery--either roast half the time or not at all next time. I used an organic peanut butter, which may be more insipid than other brands--increase the amount to taste next time. I do like the idea of adding some sweet potato to this dish, and it would help fill it out so the three of us in our family could have leftovers the next night (seemed to serve 5 people instead of 6-8). I served this over basmati rice and with a citrus fruit salad.

    • lizbot2000 on November 10, 2017

      Holy moly this was divine. I used roasted vegetable stock, which was amazing with this. I also roasted some sweet potato alongside the tofu to give it a little extra oomph. It was exactly the perfect amount of spicy and peanutty. Though it took a while to make, I'll definitely make it again.

    • jenburkholder on August 22, 2020

      This is lovely and easy, perfect for a winter dinner with some brown rice. I ignored his directions for the tofu and did my usual baking method - toss with rice flour and bake at 425 for 30 minutes until shatteringly crisp. Flavorful and healthy.

  • Slow-braised mustard greens

    • TrishaCP on March 04, 2018

      These were quite delicious. I had made the braised greens portion of the recipe back in November and frozen it during a greens glut at my CSA. So today, I reheated the greens and prepared the onions. I couldn't remember how many greens I used so prepared half of the onion mixture. (Once thawed, I would say I used maybe 1/4 to 1/3 of the required pound of greens.) This recipe continues the annoying fallacy that you can make caramelized onions in 15 minutes so I ignored that instruction and cooked until caramelized. I tweaked the recipe slIghtly by adding minced jalapeño to the onion mixture (a whole one unseeded) when I added the tomato paste, since I was using a frozen chile. I was heavy-handed with the onion topping, and it was exceedingly good with the greens, but I have a lot of onion left. I would definitely make the greens in advance and freeze them again.

    • sweatpants on October 28, 2018

      I was disappointed in this recipe mostly because the headnote calls it his favorite recipe in the whole book. I thought that would mean the relatively plain braised mustard greens would taste more special than the ingredients suggested, but it tasted just like greens cooked for a long time with a single clove of garlic and vegetable broth. The onions were okay, though obviously not caramelized in 15 minutes. The vinegar with serranos and black pepper (separate recipe) was good and lent some flavor to this bland dish.

  • Hominy and spinach in tomato-garlic broth

    • Nancith on April 24, 2021

      This is a bit of a fiddly recipe, but was very nice, warming, filling. Fortunately there was leftover hominy in my freezer, so I didn't have to go through the soaking & cooking process for that. Unfortunately, there wasn't enough to used in the soup & as a fried garnish, which would have been a nice addition to the soup.

  • Blackened seasoning

    • brynapg on May 11, 2020

      I've made this mix quite a few times. I use it for the blackened okra in the book, but also for other things like tofu. Super useful!

  • Peanut stew with winter vegetables and cornmeal dumplings

    • Tealismyname on November 14, 2020

      I really enjoyed this stew and I will definitely be making this again I found the directions for the dumplings unclear because I wasn't sure how thick the batter and my adjustments went awry. I will try them again!

  • Crunchy bean and okra fritters with mango-habanero hot sauce

    • patioweather on April 09, 2018

      I did not soak my peas as instructed and they definitely suffered. The flavors were amazing though.

  • Dirty millet

    • chezmaryb on September 18, 2020

      Agree that I didn't love the flavors. Mainly tasted of the dried mushroom

    • jenburkholder on August 22, 2020

      Meh. We didn’t love the flavors, and with the millet and the tempeh it was a bit bitter. For a better vegan dirty rice, try the one from Mississippi Vegan. Won’t make this again.

  • Berbere-spiced black-eyed pea sliders

    • deboChicago on June 05, 2020

      Excellent flavor. More spicy than I expected, even though I omitted the jalapeño. I guess it depends on how hot your berebere spice mix is; so YMMV.

  • Quick-pickled vegetable salad

    • deboChicago on May 28, 2020

      This is very tasty, but more time than I would expect for these flavors. A simple curtido recipe achieves about the same results with less fuss.

  • Za-atar-roasted red potatoes

    • jenburkholder on August 22, 2020

      Tasted like potatoes roasted with za’atar. Nothing special, but I’m always on the lookout for new ideas to use up the big bag of za’atar in the pantry.

  • Skillet cornbread with pecan dukkah

    • jenburkholder on November 19, 2020

      This had good flavor, but didn't hold together at all for me. Even with a generous greasing, it stuck to the pan everywhere, and I wound up with a pile of cornbread crumbs. Won't replace my go-to, that's for sure.

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Reviews about this book

  • Way to Garden

    An interview with author Bryant Terry.

    Full review
  • Serious Eats

    Terry's recipes are flavor- and culture-driven first, and vegan only as a matter of course. There are no apologies or tricks to cover up the flavor of the substitutions.

    Full review

Reviews about Recipes in this Book

  • ISBN 10 1607745313
  • ISBN 13 9781607745310
  • Linked ISBNs
  • Published Apr 10 2014
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

A groundbreaking cookbook from beloved chef-activist Bryant Terry, drawing from African, Afro-Caribbean, and Southern food to create over 100 enticing vegan dishes.

Rising star chef and food activist Bryant Terry is known for his simple, creative, and delicious vegan dishes inspired by African American cooking. In this landmark cookbook, he remixes foods of the African diaspora to create exciting and approachable recipes such as Corn Maque Choux-Stuffed Jamaican Patties with Hot Pepper Sauce, Berebere-Spiced Black-Eyed Pea Sliders, Crispy Teff-Grit Cakes with Eggplant, Tomatoes, and Peanuts, and Groundnut Stew with Winter Vegetables and Cornmeal Dumplings. He also explores key African ingredients that are popular in Caribbean and Southern dishes—like okra—tracing their history and giving them cultural context. Afro-Vegan will delight Bryant Terry fans; vegans looking for exciting new recipes; cooks interested in African, Afro-Caribbean, and Southern cuisine; and health- and eco-conscious eaters.

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