Soul Food Bowl
Serves 430 mins prep70 mins cook
A hearty Soul Food Bowl featuring greens, yams, stewed red beans, mac and cheese, and fried mushrooms, perfect for a comforting meal.
0 servings
What you need
cup chickpea flour
tsp cayenne pepper
tsp salt
tsp turmeric
cup water
cup maple syrup
tsp cinnamon
bunch collard greens
tsp dried thyme
tsp onion powder
tsp mustard powder
tsp pepper
tsp paprika
tsp smoked paprika
tbsp avocado oil
oz elbow pasta
oz butter
tbsp mustard
cup hot sauce
cup raw cashews
tsp garlic powder
can red kidney beans
bunch oyster mushrooms
tbsp ground flaxseed
cup non-dairy milk
clove garlic
Instructions
1: Braise chopped and washed collard greens with water and veg cubes for about 30 minutes. 2: Peel and chop sweet potatoes into thick medallions, lay in a baking dish, combine simple syrup in a cup and pour over potatoes with knobs of butter. Bake at 450ºF for 30-40 minutes or until soft. 3: For beans, sauté pepper and onion, then add beans with liquid and simmer with stock cubes for about 15 minutes. 4: For mac and cheese, blend cashew roux, chop and sauté garlic and onion in a pan, pour over roux with coconut milk, vegan butter, nutritional yeast, and a touch of turmeric. 5: For mushrooms, prep batter and dredge mushrooms twice then fry in avocado oil for about 3-5 minutes on each side or until golden and crispy. 6: Assemble the bowl and enjoy.View original recipe