Project Description

Cover for the book Vegan Soul Kitchen. Features a picture of the author, a chef, cooking over a big pot.

Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine

Author: Bryant Terry · Subject: Cookbooks


The mere mention of soul food brings thoughts of greasy fare and clogged arteries. Bryant Terry offers recipes that leave out heavy salt and refined sugar, bad fats, and unhealthy cooking techniques, and leave in the down-home flavor. Vegan Soul Kitchen recipes use fresh, healthy ingredients and cooking methods with a focus on local, seasonal, sustainably raised food.

Terry’s new recipes have been conceived by reworking and remixing African, Caribbean, African-American, Native American, and European staples. Featuring cooking techniques, and distinctive dishes to create something familiar. Terry reinvents African-American and Southern cuisine—capitalizing on the complex flavors of the tradition, without the animal products.

Includes recipes for:

  • Double Mustard Greens & Roasted Yam Soup
  • Cajun-Creole-Spiced Tempeh Pieces with Creamy Grits
  • Caramelized Grapefruit, Avocado
  • Watercress Salad with Grapefruit Vinaigrette
  • Sweet Cornmeal-Coconut Butter Drop Biscuits

And many more!

About the Author

Bryant Terry is a chef, educator, and author renowned for his activism to create a healthy, just, and sustainable food system. In regard to his work, Bryant’s mentor Alice Waters says, “Bryant Terry knows that good food should be an everyday right and not a privilege.”


“As a cook and food lover with a heart, my choice not to eat animals is the reason I became vegan. Vegan Soul Kitchen by Bryant Terry caught my eye for a couple reasons, the main one being that after moving to the South about 3 months ago, I decided that I’d learn to cook southern food. I was raised in Asia, and had absolutely no exposure to either Southern Food nor “soul food”, however I loved the vegan soul food that I’ve had in Seattle over the past year. I was therefore, thrilled to see a recipe for “Open Faced BBQ Tempeh Sandwich with carrot-cayenne coleslaw” on page 12. The ingredients were readily available even here in the South (at Whole Foods and Trader Joe’s) and the BBQ tempeh sandwich was absolutely delicious! The only thing that I did differently was to bake my own Focaccia bread, instead of buying it already prepared. The “Minimalist Survival Snack Mix” on page 44 is a great snack when you don’t have time for a sit down breakfast, or as an alternative to “not so healthful” snacks sold at the grocery store. My favorite recipe so far is the “Sweet Cornmeal Coconut Butter Drop Biscuits” on page 158. And yes, the recipe is vegan and no “real butter” is used. It’s still delicious though!! I can’t wait to try the rest of the recipes in this amazing book.” – Val, Amazon

“I bought this book because of his previous work Grub: Ideas for an Urban Organic Kitchen, which is a groundbreaking green ‘lifestyle’ book for city dwellers. Vegan Soul Kitchen could just as easily be called Yummy Soul Kitchen- I’m not a vegan but the way the author shows how to build flavors I think will be a benefit to any cook. I highly recommend VSK to anyone who likes southern food, strives to be healthy, and wants to incorporate a spirit of sharing, joy, and community in their cooking. Includes several features (music, book, art recommendations) that make his book stand out from the typical cookbook.” – L. Han, Amazon

“Discovered Bryant Terry a couple years ago when Sunset magazine had an article and recipes in the magazine which my family has subscribed to since the 1960’s. Gotta love a cookbook that has recipes that most people have access to. Especially if you live in the city with traditional as well as specialty and ethnic food markets. And it’s even nicer when the photos in the book look like what your finished product will look like if you follow the directions. Love love love that the carnivores in my life love the recipes in this book and request favorites.” – Elizabeth, Amazon


Cover for the book Vegan Soul Kitchen. Features a picture of the author, a chef, cooking over a big pot.

More Books from Bryant Terry

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