Soulful Vegan Sides You'll Love

Soul food is famous for its smoky, savory flavors, but its real history starts in the garden. While many soul food dishes include meat, they don't have to. It's possible to reimagine and even enhance the flavors and nutrition of soulful sides by focusing on plants like leafy greens, beans, and hearty vegetables. This Veguary, we are refocusing on the roots. We’re using natural seasonings like smoked paprika and liquid aminos to create those classic flavors without the cholesterol. These recipes are more than just a vegan twist on old favorites, they are a way to honor our ancestors and eat for a healthier future. So this week, learn how to make hearty and healthier versions of Creole Red Beans & Rice, Stewed Okra and Collards, Fried Cabbage, and Sweet Potato Drop Biscuits.

Cooking Demo with Jessica: Reclaiming the Plant-Based Roots of Soul Food: Nourishing Soulful Vegan Sides

Watch the first cooking video of Veguary 2026 above and get the full written recipes for the featured dishes below.

Red Beans & Rice

Ready in 30 | Makes 4-6 Servings

Ingredients

• 2 - 15 oz cans red beans, drained and rinsed

• 2 Tbsp oil or water

• 1 large stalk celery, chopped

• ½ large onion, chopped

• ½ large green pepper, chopped

• 1 Tbsp liquid aminos, tamari, or soy sauce

• 1 tsp smoked paprika

• 4 cloves garlic. chopped

• 1 ½ cups vegetable broth

• 1 tsp creole seasoning

• 2 tsp hot sauce

• A pinch of red pepper flakes

• Garnish: chopped fresh parsley

• Serve with 2-3 cups steamed rice

Instructions

1. Sauté: Heat oil in a pot over medium heat. Add onion, celery, and green pepper. Cook for 5 minutes until soft.

2. Season: Stir in garlic, liquid aminos, smoked paprika, creole seasoning, hot sauce, and red pepper flakes. Cook for 1 minute.

3. Combine: Add beans, vegetable broth and stir together until well combined.

4. Simmer: Let it bubble for 10–15 minutes until the liquid thickens.

5. Thicken: Use a spoon or potato masher to mash some of the beans against the side of the pot. This makes the sauce creamy.

6. Serve: Scoop over steamed rice and top with parsley.

Stewed Okra & Collards

Ready in 30 | Makes 4-6 Servings

Ingredients

• 1 bunch collard greens, seemed and chopped

• 8 oz cut okra, fresh or frozen

• 1 bell pepper, seeded and sliced

• 1 medium onion, sliced

• 1 medium tomato, sliced

• 1 tsp garlic powder

• ½ tsp ground ginger

• 1 tsp smoked paprika

• Salt and pepper to taste

• 2 Tbsp liquid aminos, tamari, or soy sauce

• 2 Tbsp oil, water, or vegetable broth

Instructions

1. Sauté Aromatics: Heat oil (or water/broth) in a pan over medium heat. Add onions, bell pepper, tomato, liquid aminos, smoked paprika, and ginger. Sauté for 2–3 minutes until fragrant.

2. Add Okra: Stir in the okra and cook for 1–2 minutes, mixing occasionally.

3. Wilt Greens: Add the collard greens (in batches if needed). Stir constantly for about 5 minutes until the greens wilt and are well coated in the spices.

4. Steam: Cover with a lid and reduce heat to medium-low. Cook for 10–15 minutes until the greens are tender.

5. Season & Serve: Uncover, season with salt and pepper to taste, and give it a final stir before serving.

Fried Cabbage

Ready in 30-35 | Makes 4-6 Servings

Ingredients

• 8 oz sliced mushrooms, any variety

• 1 head green cabbage, chopped

• 1 onion, sliced

• 2 Tbsp liquid aminos, tamari, or soy sauce

• 1 tsp apple cider vinegar

• 1 Tbsp brown sugar

• 1 tsp garlic powder

• 1 tsp smoked paprika

• 2 Tbsp oil, vegetable broth or water

• black pepper to taste

Instructions

1. Sear Mushrooms: Heat a large pan over medium-high. Add mushrooms and sauté for 5–7 minutes until their water has evaporated.

2. Season: Lower heat to medium and add oil. Stir for 1 minute to coat, then add smoked paprika, garlic powder, liquid aminos, and brown sugar. Sauté for 3–5 minutes.

3. Add Veggies: Stir in onions and sauté for 2–3 minutes. Add cabbage and apple cider vinegar, then sauté for another 5 minutes.

4. First Steam: Cover with a lid and reduce heat to medium-low. Cook for 10–15 minutes.

5. Final Simmer: Uncover, season with salt and pepper to taste, and stir. Cover again and cook for a final 10 minutes until the cabbage is tender.

Sweet Potato Biscuits

Ready in 30 minutes  | Makes 12 biscuits

Ingredients

• 1 ½ cups all purpose flour

• ¾ cup mashed cooked sweet potatoes

• ¼ cup plant-based milk

• 1 Tbsp apple cider vinegar

• 1Tbsp agave nectar or brown sugar

• 1 tsp blackstrap molasses

• 2 tsp baking powder

• ¼ tsp salt

• 1 (½ cup) stick salted vegan butter, frozen

Instructions

1. Prep Dish: Preheat oven to 375°F. Place a stick of vegan butter in your baking dish and put it in the oven to melt while it heats.

2. Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt. Set aside.

3. Wet Ingredients: In a separate bowl, mix mashed sweet potatoes, plant milk, vinegar, agave/sugar, and molasses.

4. Combine Butter: Pour half of the melted butter from the hot baking dish into the wet mixture and stir. Keep the rest of the butter in the dish.

5. Form Dough: Add the wet mixture to the dry ingredients. Mix until no flour streaks remain and a dough forms.

6. Portion: Use a spoon or scoop to drop 12 even portions of dough into the buttered baking dish.

7. Bake: Bake for 20 minutes until the biscuits are risen and golden brown. Serve hot.