Nigerian cuisine is known for its bold flavours, diverse ingredients, and rich cultural heritage. While many traditional dishes include meat, fish, or dairy, there are also plenty of Nigerian vegan recipes that showcase the vibrant tastes of Nigerian cooking.

Whether you are vegan or simply looking to explore more plant-based meals, these five Nigerian vegan recipes are a great place to start. They are easy to prepare, packed with flavour, and offer a taste of Nigeria’s culinary diversity.

1. Jollof Rice

Jollof rice is one of the famous Nigerian recipes, and it can easily be made vegan. This one-pot dish is made with rice, tomatoes, onions, and a blend of spices. It’s a staple at parties and gatherings, loved for its rich, smoky flavour and vibrant red colour.

Ingredients:

• 2 cups of long-grain parboiled rice
• 4 large tomatoes, blended
• 1 red bell pepper, blended
• 1 onion, chopped
• 3 garlic cloves, minced
• 1/4 cup of vegetable oil
• 2 tablespoons of tomato paste
• 1 teaspoon of thyme
• 1 teaspoon of curry powder
• 1 bay leaf
• Salt and pepper to taste
• 3-4 cups of vegetable broth or water

Instructions:

1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
2. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the tomato paste and cook for 2-3 minutes to reduce its acidity.
4. Pour in the blended tomatoes and red bell pepper. Add the thyme, curry powder, bay leaf, salt, and pepper. Let the sauce simmer for 10-15 minutes until it thickens.
5. Rinse the rice under cold water until the water runs clear. Add the rice to the pot, stirring to coat it with the sauce.
6. Pour in the vegetable broth, ensuring the rice is fully covered. Bring to a boil, then reduce the heat to low, cover the pot, and simmer for 20-30 minutes until the rice cooks and absorbs the liquid.
7. Fluff the rice with a fork and serve hot, paired with steamed vegetables or fried plantains.

2. Moin Moin (Steamed Bean Pudding)

Moin Moin is a savoury steamed bean pudding made from peeled and blended black-eyed peas. It’s a popular side dish in Nigeria, often served with rice, and bread, or eaten on its own.

Ingredients:

• 2 cups of peeled black-eyed peas
• 1 red bell pepper
• 1 onion
• 2 garlic cloves
• 1/4 cup of vegetable oil
• 1 teaspoon of ground crayfish (optional for extra flavour)
• Salt and pepper to taste
• 1 vegetable bouillon cube (optional)
• Banana leaves or aluminium foil for wrapping

Instructions:

1. Soak the peeled black-eyed peas in water for about an hour. Drain and blend with the red bell pepper, onion, and garlic until smooth, adding a little water to help the blending process.
2. Pour the mixture into a large bowl and stir in the vegetable oil, ground crayfish (if using), salt, pepper, and vegetable bouillon cube. Mix well until everything is combined.
3. Prepare the banana leaves or aluminium foil for wrapping. Scoop the mixture onto the centre of each leaf or foil and fold it securely to form a parcel.
4. Place the wrapped parcels in a large pot, adding enough water to reach halfway up the sides of the parcels.
5. Cover the pot and steam over medium heat for about an hour or until the Moin Moin is firm and cooked through.
6. Serve hot, alongside rice, bread, or salad.

3. Efo Riro (Spinach Stew)

Efo Riro is a popular Yoruba dish made with leafy greens, typically spinach or Nigerian pumpkin leaves. This hearty vegetable stew is rich in flavour, thanks to a base of tomatoes, peppers, and onions.

Ingredients:

• 6 cups of fresh spinach, washed and chopped
• 2 large tomatoes, blended
• 1 red bell pepper, blended
• 1 onion, chopped
• 1/4 cup of palm oil or vegetable oil
• 2 tablespoons of tomato paste
• 1 teaspoon of ground crayfish (optional
• 1 vegetable bouillon cube
• Salt and pepper to taste

Instructions:

1. Heat the palm oil or vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
2. Stir in the tomato paste and cook for a few minutes, then add the blended tomatoes and red bell pepper.
3. Add the ground crayfish (if using), vegetable bouillon cube, salt, and pepper. Let the mixture simmer for 10-15 minutes until it thickens and the oil begins to separate from the sauce.
4. Add the chopped spinach to the pot and stir well to combine. Cook for another 5-10 minutes until the spinach is wilted and fully incorporated into the sauce.
5. Adjust the seasoning as needed, then serve hot with rice, yams, or plantains.

4. Fried Plantains

Fried plantains are a simple and delicious side dish that pairs well with almost any Nigerian meal. They are sweet, and crispy, and can be enjoyed on their own or with a spicy dipping sauce.

Ingredients:

• 4 ripe plantains
• Vegetable oil for frying
• Salt to taste

Instructions:

1. Peel the plantains and slice them diagonally into 1/2-inch thick pieces.
   2. Heat the vegetable oil in a large frying pan over medium-high heat.
   3. Fry the plantain slices in batches, making sure not to overcrowd the pan. Cook each side for 2-3 minutes until golden brown and crispy.
   4. Remove the plantains from the oil and drain on paper towels. Sprinkle with salt while they are still hot.
   5. Serve as a side dish or snack, with a dipping sauce or alongside your favourite main dish.

5. Ofada Rice and Ayamase Sauce (Vegetarian Version)

Ofada rice is a type of local Nigerian rice known for its distinctive aroma and taste. Ayamase sauce, a spicy green pepper sauce is traditionally served with this rice.

This version of the dish is made vegan by omitting the usual meat and fish components and focusing on the rich, spicy flavours of the sauce.

Ingredients for Ofada Rice:

• 2 cups of Ofada rice
• 4 cups of water
• Salt to taste

Ingredients for Ayamase Sauce:

• 4 green bell peppers
• 2 green habanero peppers (adjust to taste)
• 1 onion
• 1/4 cup of palm oil
• 1 teaspoon of locust beans (optional)
• 1 vegetable bouillon cube
• Salt and pepper to taste

Instructions:

1. Rinse the Ofada rice under cold water until the water runs clear. Add the rice to a pot with 4 cups of water and a pinch of salt. Bring to a boil, then reduce the heat, cover, and simmer until the rice is tender and the water is absorbed, about 25-30 minutes.
2. For the Ayamase sauce, blend the green bell peppers, habanero peppers, and onion until smooth.
3. Heat the palm oil in a pot over medium heat until it begins to smoke lightly. Reduce the heat and carefully add the blended pepper mixture.
4. Stir in the locust beans (if using), vegetable bouillon cube, salt, and pepper. Let the sauce simmer for 20-30 minutes, stirring occasionally, until it thickens and the oil begins to rise to the top.
5. Serve the Ofada rice with the Ayamase sauce on top.

Conclusion

These five Nigerian vegan recipes offer a delicious way to explore the rich culinary traditions of Nigeria while adhering to a plant-based diet. Whether you’re new to veganism or simply looking to diversify your meals, these dishes are sure to bring vibrant flavours and satisfying experiences to your table.

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