Vegan Southern Soul Bowl
This plant-based, comfort food bowl - or plate - is loaded with all your southern food faves. Vegan cheesy shells, collards, cornbread and baked bbq tofu.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Servings: 4 people
Author: Kathy Patalsky
large soup pot
blender
skillet
baking sheet
mixing bowl
cornbread pan
Collards:
- 1 tablespoon olive oil extra virgin
- 4 cups collard greens chopped - about one bunch
- 2 cloves garlic chopped
- 1-2 tablespoon apple cider vinegar
- salt and pepper to taste
BBQ Tofu:
- 10 oz tofu firm - cubed
- 1 cup vegan barbecue sauce DIY or bottled (recipe in notes)
Cheesy Sauce:
- ¾ cup sweet potato baked - mashed - skin removed -- 1 small potato
- 4-5 tablespoon vegan butter
- 1-2 cloves garlic
- ⅓ cup nutritional yeast
- ½ cup pasta water + add more to blend if needed
- 1 tablespoon Dijon mustard
- ¼ teaspoon salt
- ⅛ teaspoon turmeric for color - optional
- ¼ cup vegan cheddar cheese shreds optional
BBQ Tofu
Preheat oven to 375 and line a baking sheet with parchment paper.
In a large mixing bowl, toss the tofu cubes with the bbq sauce. then transfer the cubes and sauce to the baking sheet. Spread in a thin layer, so the cubes do not overlap or cover eachother.
Bake at 375 for 15-20 minutes. Turn off heat and let tofu rest for a few minutes before serving.
Cheesy Shells
Bring a large pot of water to a boil and add pasta shells. Cook until tender - make sauce while boiling.
Microwave your sweet potato for 5-7 minutes, or until tender. Remove skin. Mash and measure out about ¾ cups. You can serve any leftover as another side dish.
Add all the cheesy sauce ingredients to a blender and blend from low to high until smooth.
Drain pasta and pour most of the cheesy sauce over top the pasta. Stir to combine and fluff. Set aside in a warm pot with a lid on.
Collards
You can start your collards while your pasta is boiling - since they only take a few minutes. Add your olive oil and garlic to a skillet over high heat. When oil is hot, add in the collards. Toss a bit with the oil and garlic. Then turn off heat and cover the collards with a lid - even a heavy lid will work. Let them sit for five minutes, then add the cider vinegar and salt and pepper - toss to combine - they should be nicely wilted at this point.
- my cornbread recipe
- my BBQ sauce recipe
- cooking speed note: all these dishes can be made at the same time. Start with the pasta or tofu since they will take more time to cook/boil, then move onto the sauce and collards as the tofu and pasta cook.
- Prepping the cornbread ahead of time - or as the very first step will help in cooking speed and ease.
Calories: 627kcal | Carbohydrates: 96g | Protein: 20g | Fat: 18g | Saturated Fat: 3g | Sodium: 1042mg | Potassium: 567mg | Fiber: 7g | Sugar: 27g | Vitamin A: 6040IU | Vitamin C: 14mg | Calcium: 222mg | Iron: 3mg