Recipes from a Southern Vegan
I grew up with a mother from a deep, deep southern Alabama country family. Everything was cooked in lard or had some type of pig fat in it. But she loved her greens, beans and breads. We ate a lot of turnip or collard greens with biscuits or cornbread. I can still smell her biscuits hot out of the oven. She made the best biscuits in the world! I was not a fan of greens but now am so glad she introduced us to them because now I love them! It has not been that hard for me to transition to plant based by just removing the animal fat from the foods I love. As I get older I feel nostalgia for the foods my southern mama cooked and am learning to recreate those without animal products. I do wish I could learn to can however, and that may be one of my new goals. I miss her canned preserves and pickled peaches! As a child I peeled bushels of peaches and shelled tons of beans and peas!
People often ask me for the recipes for the foods I eat to lose so much weight so quickly. I don’t really follow, or use, recipes. I do take inspiration from recipes as ideas for what to cook. But I make it my own by seasoning to my taste and I never measure anything unless I am baking, which I rarely do. When cooking things like soups, stews, chowders and chili, I use the “pinch-of-this-and-a-pinch-of-that” method. So I will share here some of the things I like to cook. You can adjust quantities to fit your taste and family needs. I hope you enjoy some of my favorite recipes, I will be adding to this list as I become more adventurous in the kitchen.
For easy, low calorie plant based meals that require no recipe, are less than 400 calories per meal, and take less than 5 minutes to prepare, visit my page Guide to Going Plant Based. This is how I got started.
Disclaimer: The measurements are estimates. I don’t measure unless it is pastry that requires precision. Feel free to adjust the amounts to your specific taste. 🙂
- 2 cups whole wheat flour or flour of your choice.
- 1 tsp baking soda
- 1 tsp baking powder
- 3/4 tsp salt
- 1 1/2 cups over ripe mashed banana
- 1/2 cup of crushed pineapple drained
- 1/2 cup of pure maple syrup or agave
- 6 tbsp plant milk of your choice
- 2 tsp pure vanilla extract
- Optional chopped walnuts and shredded coconut, about 1/4 cup of each
Preheat the oven to 350 degrees. Grease a 9 x 5 loaf pan or line with parchment. Combine the first four ingredients in a bowl adding shredded coconut and nuts if desired. Mash bananas with a fork until smooth. Add all remaining ingredients, stir to form a batter but do not over mix. Pour into prepared pan. Bake on center rack for 25 minutes, then do not open the oven door but turn off the heat and let sit in the closed oven an additional 10 minutes. If it’s still undercooked turn the oven back on and continue baking checking every 5 minutes until a toothpick inserted in the center comes out clean.
- I head of cabbage, your choice of color (purple makes a beautiful soup)
- 1 onion, your choice, I like sweet yellow onions
- Minced or fresh garlic, your preference of how strong you want the garlic flavor
- 1 large can of diced tomatoes, you can add more or use whole stewed tomatoes
- About 2 cups of vegetable broth, you may need to add more as it cooks down
- Seasonings of your choice to taste. I use ground thyme, ginger, turmeric, black pepper and salt.
- Bring to a boil, reduce heat and let simmer for at least an hour.
- 3 – 5 lbs of potatoes, your preference, I like yellow, boil and rough mash to your preferred consistency. I like it a little chunky.
- 2 cans of whole kernel corn
- Non-dairy milk (I prefer almond milk) as needed, at least two cups
- Vegetable broth to achieve correct thickness, about 2 cups
- Season to taste, I like thyme, onion, garlic, salt and pepper
- Bring to a boil, reduce heat and simmer for at least an hour
- This can easily be turned into a potato soup by omitting the corn and adding more almond milk. You could even add broccoli and vegan cheez!
Vegan Potato Salad
Sometimes when I boil the potatoes for my chowder I use some of the potatoes for potato salad.
- 5 – 6 large potatoes, boiled and cubed
- 2 Tbs Hellman’s Vegan Spread
- 2 Tbs sweet pickle relish
- Mix and enjoy!
Easy Vegan Chili
- I package Gardein beefless crumbles (or you can use crumbled tofu)
- 1 large can diced tomatoes
- 1 small can tomato paste
- 1 can black beans
- 1 can red beans (you can substitute any beans for either of these)
- 1 package McCormick chili seasoning mix (whatever heat level you like)
- Freshly chopped onion and minced garlic
- Other seasonings to your taste (I add cumin, salt and pepper)
- Sweat the onions and garlic in a few tablespoons of veggie broth (or healthy oil if you are not doing oil free like me)
- Add the beefless crumbles and lightly brown.
- Add remaining ingredients, bring to boil, reduce heat and simmer.
- Taste periodically and add a pinch-of-this-or-a-pinch-of-that to taste.
Easy Vegan Cornbread (you can’t have chili without cornbread, right?)
- 1 box of Jiffy VEGETARIAN corn muffin mix
- 1 can of cream corn
- Mix together and bake at 400 degrees for 20 minutes
- This is also great with any kind of greens or beans (or both!)
- Leftover brown rice (I cook a whole pound of brown rice and use the leftovers)
- 1 can pineapple chunks (you can use crushed pineapple if you prefer smaller pieces)
- 1/4 lb cashews, whole or pieces
- 1 lb crispy tofu (see tofu instructions below)
- Minced garlic
- Soy sauce to taste (be sure you taste as you add, it is easy to add too much)
- Other seasonings to taste, I use ground ginger, onion powder, salt and pepper
- For crispy tofu – buy a block of extra firm tofu and press to remove the excess water. Cut into bite size pieces and marinate in soy sauce, a couple Tbls sesame oil, minced or ground ginger, minced garlic and onion powder for at least 15 minutes while air fryer is preheating to 350 degrees. If you don’t have an air fryer you can either brown in a pan or bake in the oven.
- Mix all ingredients, season to taste and add vegetable broth if need to achieve desired consistency.
Dairy free, egg free, gluten free and sugar free! The picture is my second batch fresh out of the oven. I used dairy-free chocolate chips. So delicious!
- 3 over ripe bananas, the blacker they are the sweeter they are
- 1 1/2 cup oats
- 1/4 cup raisins (or dairy-free chocolate chips!)
- 1/4 cup chopped walnuts (optional, or use your favorite nuts)
- 1/8 cup flax seed (optional)
- Vanilla extract to taste
- Cinnamon to taste
- Mix well and drop with a spoon onto parchment covered baking sheet. Bake at 350 degrees for 15 minutes.
- You can modify this with any fruit or nuts of your choosing to make different varieties.
- 1 bag shredded coleslaw mix or shred your own
- 2 heaping Tbs Hellman’s Vegan Spread
- 2 heaping tsps sweet pickle relish
- Mix and enjoy!
Not actually a recipe, but one of my favorite and frequently consumed dinners. SO GOOD!
- 2 Gardein Fishless Filets, I cook mine in the air fryer but they are just as delicious in the oven.
- 2 Slices Simple Truth Organic Thin Sliced Sprouted Grain Bread (you can use Ezekiel or Dave’s Killer, or any bread of your choice)
- 1 tsp Hellman’s Vegan Spread (you could make your tartar sauce instead)
- 1 large slice tomato
- 1 serving Vegan Coleslaw (see recipe above)