Variations
Sauce Options: For your Vegan Southern Bowls, try a rich Cashew Cream Sauce made from blended soaked cashews, lemon juice, and nutritional yeast, or a classic vegan Barbecue Sauce for a sweet and tangy flavor. These sauces add delightful complexity to the dish. You might consider a vegan mushroom gravy, which is rich and savory. It’s made by sautéing mushrooms and onions, then thickening the mixture with flour and vegetable broth. Red Wine Vinegar Substitute: Great alternatives to red wine vinegar in the Vegan Soul Food Bowl recipe are balsamic vinegar and apple cider vinegar. Balsamic vinegar adds a slightly sweet and tangy flavor. While Apple cider vinegar has a fruity and slightly tart taste.
How to Make Vegan Soul Food Bowls
Step #1: Separate the collard green stems from the leaves. Dice the stems and set them aside. Roughly chop the leaves. Vegan Southern Bowls, of course! I, like just about everyone else I know, have been super into bowl food lately. I’ve been itching to get my hands on this awesome vegan bowl cookbook. In the meantime, I’m just making up my own fun ways of shoving a bunch of food into a bowl and eating it in front of the TV. It might have all started with my Vegan Cuban Bowls, but now it’s taking over my life, even my breakfasts (mainly due to sweet potato power bowls). Step #2: Heat the grapeseed oil in a large skillet set over medium heat. Once the oil is shimmering, add the collard green stems along with the sliced yellow onion; sauté for 2 to 3 minutes, until the onions are lightly browned. Add the garlic to the pan and sauté for an additional minute. Step #3: Add the chopped leaves to the pan along with the red wine vinegar, salt, pepper, red pepper flakes, and 2 tablespoons of water. Step #4: Toss the collard greens to coat the leaves in the pan liquid, then cover the pan and turn the heat down to medium-low. Allow the greens to steam, stirring occasionally, until the leaves are bright green and tender (about 4 to 5 minutes). To reheat, use a microwave or stovetop, adding a little water if necessary to prevent drying out, especially for the greens. It’s best to add fresh garnishes like sliced onions or pickles after reheating.
