Vegan Soul Bowl
Serves: 4
  • 2 cups of corn meal
  • 1 cup of whole wheat flour
  • 2 tsp baking powder
  • 2 cups of unsweetened soy milk
  • 3 tsp apple cider vinegar
  • 2 tbsp maple syrup
  • ⅓ cup olive or canola oil
  • 2 bunches of collard greens, de-stemmed and shredded or chopped into thin strips
  • 2 - 15oz cans of black-eyed peas, rinsed and drained
  • 2-3 medium orange sweet potatoes
  • 2 - 8oz packages of tempeh, chopped into dice-sized cubes
  • BBQ sauce
  • Hot sauce
  1. Preheat oven to 350 degrees.
  2. Add the soy milk and apple cider vinegar to a medium-sized mixing bowl and whisk until it starts to froth (about 1 minute). Set aside.
  3. Mix the dry ingredients in a large mixing bowl.
  4. Add the maple syrup and oil to the soy milk mixture and stir well.
  5. Add the wet ingredients to the dry ingredient bowl and stir well.
  6. Grease a 9x13 baking pan and pour in the batter so that it is distributed evenly.
  7. Bake for 30-35 minutes.
  1. Place the chopped tempeh on a parchment-lined baking sheet and bake at 350 degrees for 20-25 minutes (you can do this at the same time as the cornbread). Give them a shake about halfway through. Once cooked, toss them with a desired amount of BBQ sauce.
  1. In a medium pot, over low-medium heat, add enough water to cover the bottom. Then add the chopped greens and let steam for 15-20 minutes (stirring frequently), or until they are soft, but not too soggy.
Black-Eyed Peas:
  1. In a large microwave-safe bowl, add the black-eyed peas and cover with a paper towel. Microwave until hot (about 3-4 minutes), giving them a stir halfway through to make sure they are evenly heated.
Sweet Potatoes:
  1. Wash the potatoes and poke holes in them on all sides with a fork or knife. Wrap each one in a paper towel so that they are entirely covered and saturate them with water. Microwave them until tender (2-3 minutes for smaller potatoes; 3-4 minutes for larger potatoes). Slice or dice the cooked potatoes however you like.
Assemble Your Bowl:
  1. Fill a bowl/plate with a desired amount of BBQ tempeh, collard greens, sweet potatoes, and black-eyed peas.
  2. Drizzle with hot sauce or more BBQ sauce.
  3. Top with a piece of cornbread.
This recipe is best enjoyed with family while listening to Ray Charles' "Georgia On My Mind".
Recipe by Eat Wild Greens at