I titled this vegan soul food because this food just really hits the soul. A whole new world of vegetables opens up when you go vegan and I really enjoy mixing up different textures and colors of vegetables when cooking. A meal that’s plated well and not only looks visually appealing is just as important as the taste of the food.
I used Morningstar’s Veggie Meatballs for this plate and it is a processed food and for those just transitioning to a plant based diet it is a good alternative when you still want the meat texture without eating meal. Everyone has their own stance but I think they are ok once in a while! Try out these for BBQ meatballs, roasted potatoes, sautéed spinach and purple cabbage. It’s all you need for a complete vegan soul food feast.
Vegan Meatballs
Ingredients
1 Bottle of BBQ Sauce of your choice
2 Tablespoons of Lemon Juice
1 package Morningstar Vegan Meatballs
Directions
Place meatballs on a baking sheet lined and bake at 350°F for 15 minutes.Combine BBQ sauce and lemon juice in medium saucepan over low heat. Place baked balls in warm sauce. Cook for another 10 minutes then remove from oven.
Roasted Potatoes
3 pounds of small roasted potatoes
1/4 cup of olive oil
2 tablespoons of salt
1 teaspoon black pepper
1 teaspoon garlic powder
Directions
Preheat the oven to 400 degrees
Wash the potatoes and then cut in halves and place in a bowl with the olive oil, salt, pepper and garlic powder. On a baking sheet transfer the potatoes and make sure they do not overlap and let bake for 20 minutes, remove and flip to make sure both sides are evenly crisp.
Place back in the over for another 20 minutes. Remove the potatoes from the oven. If desired season to taste then serve immediately while still warm.
Garlic Sautéed Spinach
2 large bunches of spinach, about 1 pound
2 TablespoonsExtra virgin olive oil
3 cloves garlic, sliced
Salt and pepper
Half a lemon
Directions
Start off my rinsing the spinach making sure the spinach is dry prior to cooking. In a pan heat the olive oil, garlic, salt and pepper. Slowly add the spinach and let the spinach cook for about 2-3 minutes making sure the spinach begins to wilt. Once you notice most the spinach is wilting remove from the heat. It’s okay if a few pieces have not been wilted completely. The heat will continue to cook the spinach once you remove from the stove. Leaving the spinach on the heat too long will lead to overcooking and potentially having a bitter taste. When serving squeeze lemon on top and serve immediately.
Purple Cabbage
2 tablespoons extra-virgin olive oil
1 onion
1 small head of purple cabbage
1/3 cup apple cider vinegar
1/2 cup water
Salt and pepper
Directions
Start prep by slicing the purple cabbage and slicing the onions. Heat a skillet to medium heat add the onions, oil and garlic and let sauté. Then add the chopped cabbage and let cook for about five minutes. Season with salt and pepper and reduce heat a bit. Add in additional water and ACV. Let cabbage continue to cook 10-15 minutes or until tender and ready to serve, stirring occasionally. Enjoy once ready