Whether you're new to Nigerian cuisine or want to try your hand at vegan versions of your favorites, these are the top ten best vegan Nigerian recipes you need to try. Block out a weekend, stock up on ingredients, and get cooking! If you like this post, be sure to share it with your friends.
Quite a few of you reached out to let me know that you’d like to try some Nigerian recipes after reading the article, so I decided to compile a list of 10 amazing recipes for you to try. I chose to select only recipes with ingredients that can be more easily sourced outside Nigeria and without knowing a Nigerian who can get it across from Nigeria. I also made sure to include some recipes in which palm oil can be substituted as not everyone can source West African palm oil where they live.
Here is a list of recipes:
1. Egusi Soup
Made using ground melon seeds, this spinach soup is a tasty classic with a rich flavor profile. Serve it with yam, fufu, pounded yam or even rice. Egusi (traditionally, it will contain palm oil, but this recipe excludes it).
2. Yam and 'Egg'
Great for breakfast, lunch or dinner. Simply replace eggs with scrambled tofu and serve alongside a few slices of boiled yam. It's nutritious, still high in protein and incredibly filling.
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3. Jollof Rice
This list would be incomplete without this West African classic. Jollof Rice is a one-pot dish consisting of rice that has been steamed in an aromatic blend of peppers and tomatoes. If you make only one dish on this list, let it be this one.
4. Beans and Plantain
A food pairing made in heaven. This high-protein meal is ideal for when you want something that's comforting and relatively simple to make. The beans do take a while to cook but the wait is well worth it.
5. Red Stew (Obe Ata)
The staple of every Nigerian meal plan is the classic red stew, made by blending red peppers, tomatoes and onion. Add in your preferred meat substitute for a delicious dish best served with rice, yam, plantain, potatoes, and more! Obe ata or ata din din is a traditional Nigerian food typically found in plenty of Yoruba households. The direct English translation for obe ata is pepper stew, however, some Yoruba speakers would translate it as red stew. Obe ata is traditionally made with meats like beef tripe, goat, cow feet, chicken, and at times fish.
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6. Moin Moin
Can best be described as a steamed bean pudding. Steam in banana leaves for maximum flavor or use ramekins if you don't have access to that. Moin-moin (NOTE: the photos and the recipe are of vegan moin moin. However, Imma suggests that crayfish is an optional ingredient that could be added in this recipe post, so just be aware of that and omit that step to keep it vegan).
7. Yam Pottage
A simple one-pot dish that's so unbelievably comforting. If you've never cooked with yam before, this recipe is an accessible place to start.
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8. Suya Vegetables
Suya spice is normally used to coat chunks of roasted meat; a popular street food across Nigeria. Here we'll use chunky vegetables and mushrooms instead for a kick-ass vegan version. Without a doubt, suya is a dish that provides just enough spice, just enough texture, and all-around good flavors.
9. Nigerian Buns
For a delicious snack that tastes like a doughnut but takes less than half the time to make, have a go at this egg-free and dairy-free version of fried buns.
10. Plantain Mosa
Beyond fried plantain, there's mosa. An excellent way to use up any overripe plantain you may have lying around your kitchen. Can be made sweet or savory, depending on your mood.
Here is a bonus recipe!
ASUN RECIPE | HOW TO MAKE ASUN: PEPPERED SMOKED GOAT MEAT| SISI JEMIMAH
Vegan Asun Recipe
Asun is a common dish at Nigerian parties. It is often created by marinating and slowly grilling goat meat, and then tossing it with onions and peppers. It is the perfect finger food, and will probably be the first dish to go. This vegan asun recipe will do just that.
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Efo Riro: A Nigerian Spinach Stew
This Nigerian spinach stew is a popular vegetable soup packed with flavors. Vegan substitutions: Traditional efo riro uses ground cray fish and stock fish. You can use up to a tablespoon locust beans, or replace it with some tahini or nutritional yeast.
Efo is the traditional African wild spinach. Riro literally means “to mix” - so efo riro literally translates to a “mixed spinach” in Yoruba language! The traditional recipe for this Nigerian spinach stew typically uses goat meat (or a variety of meats) as well as stock fish and crayfish for umami. The base is made with red bell peppers, habanero peppers, onions and tomatoes.
Ingredients for the stew needs more onions, mushrooms, fresh spinach, vegetable oil, vegetarian bouillon cubes, curry powder, and iru (locust beans) or tahini.
Tips and Tricks
- Vegan and Vegetarian Friendly: Adapt a Nigerian household favorite for vegans and vegetarians.
- Quick Recipe: 30 minute, one pot recipe.
- Nutritious: It’s light, refreshing, and yet packed with flavors and nutrition.
How to Prepare Efo Riro
- Blanch the spinach: Boil water in a large pot, and when it hits a rolling boil, drop the spinach in for about 30 seconds. Then, transfer to a bowl with ice cubes to stop cooking. If using frozen spinach, skip this step and thaw and blot dry.
- Prepare the base puree: Blend red bell peppers, habanero peppers (or scotch bonnet peppers), tomato, and onion to form a coarse puree. You can do this either in a blender or a food processor. You can also use 2 cups of my African pepper sauce. If you make extra sauce, you can freeze it for future use.
- Prepare the stew: Heat oil in a deep pot (you can use the same pot you used for boiling water after dumping the water). Add the remaining onions. Fry until onions are translucent. Add mushrooms. Let it cook. Then, add veg. bouillon, curry powder, and either tahini or iru (locust beans) and fry for a minute. Add a cup of water or broth and let it cook.
- Add spinach: Once the stew is ready, add blanched spinach and stir well. Cook uncovered for a couple of minutes and your efo riro is ready!
Vegan Substitutions
- Vegetable oil instead of palm oil.
- Using pre-made African pepper sauce.
This Nigerian dish can be made vegan and non-vegan easily. Follow the steps in the recipe until you add seasoning. Then, split the stew into two pots. To one, add mushrooms, then spinach. To the other, add stock fish, crayfish, and meat, and then spinach.
You can store this efo riro in an airtight container, in the fridge for up to a week. You can reheat just the portion you want in a microwave. To freeze, I recommend portioning beforehand, and then storing in an airtight container.
Plantain Flour Biscuits
Learn how to make these delicious Plantain Flour Biscuits-a perfect recipe for anyone looking for a vegan, gluten-free, and dairy-free treat. These biscuits are not just tasty but also allergen-friendly, making them ideal for those with dietary restrictions or looking for healthier alternatives.
Made with nutrient-rich plantain flour, this recipe is super easy to whip up. The biscuits are tender, slightly sweet, and perfect for breakfast or as a snack.
What You’ll Love:
- Vegan & plant-based - No eggs or dairy!
- Gluten-free & dairy-free - Made with nutrient-dense plantain flour, no wheat required!
- Allergen-friendly - Can be made nut-free by using sunflower seed butter or tahini.
- Healthy, high-fibre, and nutrient-packed
- Quick and easy to make - Just mix, bake, and enjoy!
What is Plantain Flour?
Plantain flour is a naturally gluten-free, grain-free, and paleo-friendly flour made from dried, ground plantains. It’s packed with fiber, complex carbohydrates, and essential nutrients, making it a great choice for healthy baking. Since it absorbs more liquid than traditional flours, it works well in recipes that use extra moisture, like this biscuit recipe!
How to Make Plantain Flour Biscuits
These simple, one-bowl biscuits come together in just a few steps:
- Prepare the Flax Egg: In a small bowl, mix 1 tbsp ground flaxseed with 3 tbsp water. Let it sit for 5-10 minutes until it thickens. This will act as an egg substitute to bind the biscuits together.
- Mix the Ingredients: In a mixing bowl, combine plantain flour, baking powder, salt, flax egg, unsweetened applesauce, nut or seed butter, and maple syrup (if using). Mix everything until a dough forms. If the dough feels too dry, add 1-2 tbsp soya milk to help it come together.
- Shape & Bake: Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper. Scoop small portions of the dough and shape them into biscuits. Place them on the baking sheet and slightly flatten. Bake for 12-15 minutes, or until the biscuits are firm and lightly golden.
- Cool & Enjoy: Let the biscuits cool for a few minutes before serving.
