Growing up in the South, soul food was central to every family gathering—collard greens simmering on the stove, cornbread warm from the oven, and a table full of love. After I went vegan in 2011, I refused to let go of those flavors and traditions. Instead, I began reworking them with wholesome, plant-based ingredients so the dishes would honor my heritage while nourishing my body.
In this curated collection of favorite vegan soul food recipes, you’ll find everything from creamy mac and cheese and smoky collard greens to crispy cauliflower “fried chicken,” sweet potato pie, and more. These recipes are a love letter to my roots in Atlanta and proof that soulful cooking can be vibrant, comforting, and satisfying without meat or dairy.
Vegan Soul Food Classics
Vegan Fried Chicken
With a double batter, classic fried chicken seasonings, and a satisfyingly crisp exterior, this Vegan Fried Chicken is a crowd-pleaser. The star ingredient is cauliflower—juicy, hearty, and tender—giving you the texture and flavor of the real thing without animal products.
Vegan Butternut Squash Mac and Cheese
Indulge in a creamy, rich plant-based mac and cheese made with roasted butternut squash and nutritional yeast. This version delivers the comfort of the classic while staying 100% plant-based.
Vegan Chicken and Waffles
This vegan take on Chicken & Waffles swaps oyster mushrooms for meat. Oyster mushrooms have a naturally meaty texture and plenty of flavor, making this classic dish irresistible—even to devoted meat-eaters.
Vegan Jambalaya
Spicy, savory, and hearty, this Vegan Jambalaya uses vegan sausages, meaty mushrooms, and Cajun seasoning for big flavor in one pan. It’s perfect for Mardi Gras, family dinners, or any time you want a comforting Louisiana classic.
Mushroom Etouffee {Étouffée}
This mushroom étouffée ranks among my favorite recipes. Start with a golden roux, add the holy trinity (onion, bell pepper, celery), tomatoes, and a variety of mushrooms for a rich, savory, and comforting dish.
Creamy Vegan Corn Chowder
This corn chowder is creamy, satisfying, and full of vegetables—yet made without dairy. It’s hearty enough for a meal and familiar enough to please all diners.
Hella Southern Vegan Hot Chicken Biscuits
My take on Nashville hot chicken uses fried cauliflower and the same bold spices as the original. It shows that what we love most about these dishes is often the seasoning and technique, not the meat.
Sweet Potato Biscuits
Light, fluffy, and rich-tasting, these Sweet Potato Biscuits use vegan butter and non-dairy milk so even skeptics won’t guess they’re plant-based. Perfect for brunch, celebrations, or comfort food moments.
Lion’s Mane Crab Cakes
These crab cakes made with lion’s mane mushrooms have an uncanny, meaty texture—crispy edges with a tender, flavorful center. A fantastic plant-based alternative for seafood lovers.
Best Vegan Crab Cakes
Hearty vegan crab cakes served with a red pepper aioli make a flavorful app or main dish. They’re quick to prepare and packed with satisfying texture and taste.
Vegan Potato Salad
This creamy, tangy, herby potato salad is made without eggs or dairy and was originally published in my cookbook. It’s an easy, crowd-pleasing side for backyard gatherings and potlucks.
Vegan Red Beans and Rice
This New Orleans–style red beans and rice is loaded with Cajun flavor and satisfying ingredients, offering a hearty, meatless comfort meal that still honors the original spirit of the dish.
Corn Ribs | Finger Lickin’ Good
These corn ribs are smoky, sweet, charred, and buttery. Four easy cooking methods—broil, bake, air fry, or grill—make them a versatile, crowd-pleasing summer side.
Vegan Gluten-Free Cornbread
Tender and moist, this gluten-free vegan cornbread tastes like homestyle Jiffy cornbread but uses almond flour and no eggs or dairy—perfect with chili, soups, or stews.
Vegan Collard Greens
Southern-style collard greens made vegan are rich, savory, and easy to prepare. They make a perfect side dish or a nourishing addition to heartier meals.
Vegan Black Eyed Peas (Stovetop + Instant Pot Instructions)
These black-eyed peas are tender, creamy, and seasoned perfectly—just like grandma’s—yet fully plant-based. They’re especially popular on New Year’s Day but welcome any time of year.
Black Eyed Pea Salad
A bright, no-cook bean salad with crisp celery and onion, smoky roasted red pepper, fresh parsley, and a tangy mustard-maple vinaigrette. It’s easy to prep, improves as it marinates, and makes a great picnic or meal-prep side.
Vegan Soul Food Desserts
Nana’s Vegan Pound Cake
A moist, tender vegan pound cake that captures the cozy nostalgia of my Nana’s kitchen. Made with vegan cream cheese and a non-dairy “buttermilk,” it’s perfect for celebrations or Sunday brunch.
Vegan Apple Pie with Apple Peel Caramel
A deep-dish apple pie spiced with cinnamon, cardamom, nutmeg, and allspice, baked in a flaky plant-based crust and finished with an apple-peel caramel that elevates this classic dessert.
Vegan Chocolate Pecan Pie
A gooey vegan pecan pie with maple and brown sugar sweetness, non-dairy milk, and pecans in a flaky plant-based crust—rich, nutty, and indulgent without eggs or dairy.
Nana’s Vegan Sweet Potato Pie
This sweet potato pie blends roasted sweet potatoes and butternut squash with warm spices in a flaky, plant-based crust. It’s a comforting dessert that’s perfect for holidays and gatherings.
Vegan Pecan Pie
Think classic pecan pie with dark chocolate swirled into the filling—made vegan and baked in a flaky plant-based crust. Rich, nutty, and perfect for special occasions.
Perfect Vegan Peach Pie
A Southern-style peach pie that captures sweet, juicy peach flavor in a flaky plant-butter crust. Bright, comforting, and fully plant-based—ideal for summer desserts.
I hope this roundup encourages you to bring the joy of vegan soul food into your kitchen. These recipes show that you can honor tradition, enjoy bold Southern flavors, and cook with love, health, and compassion at the center of every dish.
Looking for soulful recipes inspired by other cultures? Try these recipes:
- Tempeh Tikka Masala
- Vegan Butter “Chicken”
- Sweet Potato Enchiladas
- Sofritas
- Pecan Muhammara
- West African Stew
