Monthly Vegan Recipes
West African Peanut Stew (Groundnut Stew)
Ingredients:
Peanut butter (natural, unsweetened)
Crushed tomatoes
Onions, garlic, and ginger
Sweet potatoes
Collard greens or spinach
Vegetable broth, cayenne or chili pepper
Instructions:
Sauté onions, garlic, and ginger.
Add tomatoes, peanut butter, and broth—stir well.
Add diced sweet potatoes and simmer until soft.
Stir in greens and cook until tender.
Flavor Tip: Serve with steamed rice or fufu for a hearty meal.
Koki (Steamed Black-Eyed Pea Cake)
Ingredients:
Black-eyed peas (blended into a thick batter)
Palm oil
Red bell peppers, onions, and spices
Wrapped and steamed in banana leaves
Flavor: Savory and dense with a unique texture
Naturally vegan and high in plant protein
Jollof Rice (Vegan Version)
Ingredients:
Long-grain parboiled rice
Tomatoes, bell peppers, onions, garlic
Tomato paste
Vegetable oil
Spices (thyme, curry powder, bay leaf, scotch bonnet pepper)
Vegetables like carrots, green beans, and peas
Flavor: Smoky, spicy, savory
Traditionally non-vegan (with meat or stock), but easily made vegan by using vegetable stock and omitting meat.
Kontomire Stew (Ghanaian Cocoyam Leaf Stew – Veganized)
Ingredients:
Cocoyam leaves or spinach
Palm oil (or a mix of palm and vegetable oil)
Tomatoes, onions, garlic
Ground egusi (melon seeds) or peanuts
Optional: mushrooms or tofu for protein
Flavor: Earthy, slightly nutty, and richly spiced
Best served with: Boiled yam, plantains, or rice