10 Vegan Nigerian Party Food Ideas

Hey there :) In today's blog post we're spicing things up with some incredible vegan Nigerian party food ideas!

If you're on the hunt for vegan party recipes, you've landed in the perfect spot. Nigerian cuisine offers a treasure trove of options. This post is dedicated to those looking to diversify their vegan menu with dishes that are not only delicious but also steeped in tradition. Whether you're planning a vegan wedding, birthday party, or just a casual get-together, these vegan Nigerian recipes are sure to impress your guests and excite their taste buds.

From the classics like Jollof Rice to innovative twists on traditional dishes, I have curated a list of vegan-friendly party foods that celebrate the essence of Nigerian flavours. Let's make your next party a hit with these options:

1. Jollof Rice: A staple in West African cuisine, Jollof Rice can be easily veganised. By substituting beef or chicken stock with a vegetable stock and spices, this dish becomes an ideal vegan treat for any Nigerian event. It's a one pot dish that can easily be made in large quantities. Always a crowd pleaser.

2. Plantain Skewers: Thinly sliced plantains, either ripe or unripe, are deep-fried or baked until they achieve a crispy texture. These chips are a healthier alternative to traditional snacks and can be seasoned with salt, pepper, or other spices. They are an excellent vegan finger food option for guests to nibble on throughout the event.

3. Puff Puff: Similar to a doughnut, Puff Puff is a sweet, fluffy, deep-fried snack. It is a favourite among children and adults at Nigerian celebrations.

4. Vegan Abacha (African Salad): Abacha, also known as African salad, typically includes dried fish, crayfish, and stockfish. Creating a vegan version involves substituting these with plant-based proteins, transforming it into a delicious vegan dish ideal for social gatherings.

5. Akara (Bean Fritters): Akara is a popular Nigerian snack made from blended black-eyed peas, onions, and spices, deep-fried until crispy and golden. This protein-rich delicacy is naturally vegan and makes for a perfect appetiser or side dish at parties. Serve it with a spicy dipping sauce or alongside a fresh salad for added flavour.

6. Moin Moin: This steamed bean cake, traditionally made with ground beans, onions, peppers, and spices, is a party essential in Nigeria. A vegan version of Moin Moin excludes animal-based items like eggs, fish, crayfish, or meat, making it a savoury plant-based delight.

7. Vegan Suya: Suya, a popular Nigerian street food and party food, typically features skewered and grilled meat coated in a spicy peanut mixture. The vegan version uses chunks of marinated vegetables, tofu, seitan or tempeh, threaded onto skewers and grilled or roasted. The key to its flavour lies in the suya spice mix, made from ground peanuts, paprika, ginger, and other spices, offering a truly unique taste.

8. Chin Chin: This is a crunchy, sweet snack made from flour, sugar, and margarine. For a vegan version, ensure the margarine is plant-based and leave out the eggs. Chin chin can be flavoured with nutmeg or vanilla and is a delightful treat that guests can munch on at any time during the party.

9. Vegan Asun: Asun is typically a spicy, grilled goat meat dish, but the vegan version uses large chunks of mushrooms, marinated in a spicy pepper sauce and grilled to perfection. This dish provides the smoky, spicy flavour of traditional Asun while being completely plant-based.

10. Coconut Fried Rice: This is a fragrant dish made by cooking rice with coconut milk and spices like thyme and bay leaves. Adding diced vegetables like carrots, peas, and sweet corn not only enhances its nutritional value but also adds colour and texture to the dish, making it a visually appealing and delicious vegan party food option.

By offering these vegan alternatives at Nigerian parties, hosts can ensure inclusivity and a memorable culinary experience for all guests, regardless of their dietary preferences. Enjoy celebrating with these delicious party food choices!

For more traditional Nigerian recipes with a vegan twist, check out my cookbook Vegan Nigerian Kitchen.

Nigerian Buns - Easy Egg Free Recipe

Nigerian Buns are the go-to snack for anyone craving something sweet, simple, and satisfying. These little fried dough balls are like puff puff’s crunchier cousins. They have this amazing crispy outside and a soft, dense middle that’s just right for a quick snack fix. 

Made with everyday ingredients like flour, sugar and a bit of baking powder, Nigerian Buns are then fried until they turn a lovely golden brown. They’re a common sight at parties and street food stalls, often with a sprinkle of nutmeg or a dash of vanilla to give them that extra bit of flavour. 

Whether you’re hanging out with friends or need something to munch on the go, these buns are a taste of Nigerian comfort food that's hard to resist. Give them a try, and you’ll see why they're a snack-time favourite for so many!

Discover more delicious recipes in my cookbook Vegan Nigerian Kitchen. 

Ingredients

(Makes 15)

2 cups self-raising flour (or mix 2 cups plain flour with 2 level teaspoons baking powder)

1/4 teaspoon salt

4 tablespoons caster sugar

1 and 1/4 cups plant-based milk (such as soya milk)

1 teaspoon vanilla extract 

2 cups sunflower oil for deep-frying

Method

1. In a mixing bowl, combine the flour, salt, sugar and milk until you have a thick, sticky batter.

 

2. Heat the sunflower oil in a small, deep frying pan or saucepan until it starts to sizzle. Use one tablespoon to scoop the batter and another tablespoon to push/drop the batter into the oil. You can fry multiple buns at a time but be careful not to overcrowd the pan. 

 

3. Fry the buns for a few minutes on medium-high heat until they are golden brown all over. They will float to the top of the oil and you may need to move them around to brown evenly. 

 

4. Use a slotted spoon to take them out of the oil and drain on a plate lined with kitchen paper or napkins. Serve warm or cold. Store in an airtight container for up to 3 days in the fridge. 

Top 5 Vegan Egg Replacements for Nigerian Cuisine

One common ingredient that often needs replacing in vegan cooking is the egg. Whether it's in baking or in savoury dishes, eggs play a vital role in Nigerian cuisine, but fear not! There are several vegan alternatives that can mimic the properties of eggs in cooking. Let's explore the top five vegan egg replacements, particularly within the context of vegan Nigerian food.

1. Banana or Plantain Puree: In baking, eggs are often used for their binding properties, and bananas or plantains can be a perfect substitute. Mashed bananas or plantains work exceptionally well in recipes like pancakes or muffins. They add moisture, act as a great binder, and impart a subtle sweetness. For each egg, use half a ripe, mashed banana or a quarter ripe plantain. Keep in mind, though, that bananas can add a distinct flavour, which works well in certain recipes but may not be suitable for all. Plantains tend to have a much subtler flavour.

2. Flaxseed or Chia Seed Gel: To replace one egg, simply mix one tablespoon of ground flaxseed or chia seeds with three tablespoons of water and let it sit for a few minutes to form a gel-like consistency. This mixture is a fantastic binding agent in baking and works well in recipes like pancakes or cookies. Flaxseed and chia seeds are also packed with omega-3 fatty acids, adding a nutritional boost to your dishes.

3. Aquafaba: This is the liquid left over from cooked beans, and it's a magical ingredient in vegan cooking. The most commonly used aquafaba is from chickpeas or butter beans. It can be whipped up like egg whites and is perfect for making vegan meringues, mousses, and even mayonnaise. In Nigerian cooking, it can be used as a binder in dishes like akara, to make them fluffy.

4. Silken Tofu or Firm Tofu: Silken tofu is smooth and creamy, and when blended, it can replace eggs in recipes that require a dense, moist texture. It's excellent for custards, creamy pies, and some baked goods. In Nigerian vegan cooking, it can be used in puddings. Firm tofu can be scrambled to mimic scrambled eggs i/n dishes such as yam and egg or egg stew. 

5. Applesauce: Applesauce is another fantastic egg replacement, especially in baking. It adds moisture and works well as a binder. One-quarter cup of unsweetened applesauce can replace one egg in cakes and sweet breads. It's a great choice for vegan versions of Nigerian sweet treats.

Each of these vegan egg replacements brings its unique properties to Nigerian dishes, allowing you to recreate traditional flavors in a plant-based way. Experimenting with these substitutes not only makes your cooking more inclusive but also opens up a world of culinary creativity. Whether you're a long-time vegan or just starting out, these egg alternatives are sure to enrich your Nigerian cooking repertoire.

10 Best Meat Substitutes for Vegan Nigerian Dishes

Incorporating vegan options into Nigerian dishes doesn't mean you have to sacrifice the meaty texture and rich flavours you love. When it comes to finding meat substitutes in Nigeria, it's important to look for ingredients that are both accessible and capable of mimicking the texture and flavour of meat. Here's a list of the 10 best (and accessible) meat substitutes that can add a delightful twist to your vegan Nigerian meals:

1. Mushrooms: With their umami flavour and meaty texture, mushrooms like portobello or shiitake are ideal in Nigerian dishes. They're low in calories and high in B vitamins. Grill or sauté them for a flavourful addition to dishes like Egusi soup and Peppersoup.

2. Beans: Beans are a staple in Nigerian cuisine and a great meat substitute due to their protein content. Black-eyed peas, honey beans, or pigeon peas can be used in a variety of dishes, from stews to salads.

3. African Breadfruit (Ukwa): Ukwa can be boiled and has a chewy, meat-like texture. It's an excellent source of protein and minerals, making it a nutritious meat substitute in various dishes.

4. Garden Eggs (Eggplants): These small eggplants can be used in stews and sauces. They absorb flavours well and have a meaty texture when cooked. They're also a good source of fibre and antioxidants.

5. Cocoyam (Taro): Cocoyam can be boiled, fried, or added to soups. It provides a dense, satisfying texture and is a great source of fibre, vitamins, and minerals. Dried cocoyam, used often in Eastern Nigerian cuisines, has a surprisingly meaty texture when rehydrated and add to dishes. 

6. Tofu: Tofu (also called wara soya or awara in parts of Nigeria) is a soy-based product that's high in protein and calcium. Its ability to absorb flavours makes it ideal for Nigerian marinades and sauces. Try it smoked or fried for a delicious addition to any dish.

7. Unripe Plantain: A staple in Nigerian cuisine, unripe plantain can create a meaty consistency when boiled or grilled (for a smokier flavour). Rich in carbohydrates and vitamins A, C, and B6, they're perfect for adding substance to stews or serving as a satisfying side dish. They're an excellent source of vitamins and minerals and provide a good amount of dietary fibre.

8. Seitan: Made from vital wheat gluten, seitan has a meaty texture and is high in protein. It's perfect for mimicking beef or chicken in dishes like Nigerian stews. Just be cautious if you're gluten-sensitive. Click here for my recipe for vegan chicken.

9. Millet and Sorghum: These grains can be cooked to achieve a chewy, satisfying texture. They are great for adding substance to soups and stews. Both are gluten-free and rich in nutrients like B vitamins, magnesium, potassium, and fiber.

10. Textured Vegetable Protein (TVP): TVP is a dehydrated soy product that resembles minced meat when rehydrated. It's a protein-rich ingredient that can be used in vegan versions of dishes like meat pies or stews.

Each of these substitutes not only adds a meaty texture to vegan Nigerian dishes but also brings its own unique set of health benefits, making them excellent choices for those looking to diversify their vegan diet. Whether used in traditional recipes or innovative new creations, these ingredients can help maintain the heartiness and depth of flavour that Nigerian cuisine is known for.

5 Reasons Why Nigerians Should Embrace Veganuary: A Journey towards Health, Compassion, and Sustainability

As January 2024 unfolds, the global phenomenon of Veganuary beckons, inviting us to embrace a vegan lifestyle for a month. For Nigerians, this might sound like a significant shift from our traditional diets, but it's an exciting opportunity to explore a compassionate, healthy, and environmentally friendly way of living that surprisingly aligns well with many aspects of our culture.

Veganuary and Nigerian Food Culture

Nigerian cuisine, renowned for its vibrant flavours and diverse ingredients, provides a fertile ground for vegan cooking. Our staples - beans, yam, rice, cassava, maize, and a rich array of fruits and vegetables - are inherently plant-based. Veganuary, therefore, isn't about uprooting our culinary heritage but about rediscovering and celebrating it through a vegan lens.

Top Five Reasons to Try Veganuary

Health Benefits: A plant-based diet is linked to lower risks of heart disease, hypertension, and type 2 diabetes - conditions that are prevalent in our communities.You'll discover the nutritional wealth of plant-based foods, often packed with vitamins, minerals, and fibre. 

Cruelty-Free Living: Veganuary aligns with the principle of non-violence towards animals. Choosing meals, lifestyle items and clothing that are free from animal products takes some intention but is not impossible.

Environmental Responsibility: Plant-based diets have a lower carbon footprint, crucial in tackling climate change.

Flavour Exploration: Discover new and exciting ways to cook with vegetables, fruits, and grains. It’s also an opportunity to reconnect with traditional Nigerian plant-based dishes that have been overshadowed.

Economic Benefits: Often, a vegan diet can be more economical, utilising local and seasonal produce.

Easy Recipes to Kickstart Your Veganuary

To make your Veganuary journey delightful and stress-free, try out simple yet delicious recipes like Jollof Rice, Okra Soup, or Beans and Yam Pottage. Each dish offers a taste of Nigeria, but through a fresh, vegan perspective. When it comes to replacing meat, opt for ingredients such as mushrooms, tofu (wara) and garden egg. 

For a treasure trove of ideas outside of this blog, my cookbook Vegan Nigerian Kitchen contains 100 recipes, each crafted to suit both the novice and the seasoned cook. Additionally, I have a free guide to going vegan, available for download here, which will ease your transition to a plant-based lifestyle. For continued inspiration and community, follow me on Instagram to see examples of things to eat. 

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Embracing Veganuary is more than a dietary change; it's a step towards a more compassionate, healthy, and sustainable lifestyle. It's an opportunity for us Nigerians to lead the way in Africa by showing how our rich heritage can coexist beautifully with vegan principles. Let this January be the start of an enlightening culinary and lifestyle journey!

Vegan Mushroom and Spinach Pizza | With a Creamy Vegan Cheese Sauce

Sometimes that pizza craving hits and you want something that's vegan-friendly, delicious and straightforward to make. In this blog post, I'm going to show you how to make an amazing mushroom and spinach pizza with a creamy 'cheese' sauce. 

It's a simple yet satisfying recipe that combines the earthy flavours of mushrooms and spinach with a rich, gooey homemade vegan cheese sauce. This pizza is perfect for a weekend cooking project or a mid-week meal (serve it up with a side salad and you're good to go).

Let's dive into some of the key ingredients before we get into how to make this mouth-watering treat.

1. Strong Bread Flour: This is a high-protein flour that's perfect for making pizza dough. It gives the crust the right amount of chewiness and structure. If you don't have this on hand, you can also use plain flour.

2. Instant Yeast: A key ingredient for making your pizza dough rise. Instant yeast is easy to use as it doesn't require activation and can be mixed directly with the flour.

3. Vegan Butter: Vegan butter is a plant-based alternative to traditional butter, made without any dairy products. Brands like Flora and Vitalite are good options. 

4. Vegan Milk: Any dairy-free alternative can be used to make the creamy cheese sauce, such as soya, oat, almond, coconut or rice milk. It helps to achieve a smooth and creamy texture. 

5. Vegan Cheese: A crucial ingredient for the cheese sauce, although it can be left out completely if you don't have access to a good variety. Vegan cheeses like Applewood melt well and add a delicious, cheesy, smoky flavour to the pizza. You can also use nutritional yeast.

6. Fresh Spinach: Adds a fresh, slightly earthy flavour to the pizza. Spinach is also packed with nutrients, making it a healthy as well as colourful topping. You can choose to use other leafy greens such as kale, rocket or collard greens.

Ingredients

(Makes 2 pizzas)

For the pizza base:

450g strong bread flour

7g (1 packet) instant yeast

1 tbsp granulated sugar

1 tsp salt

2 tbsp sunflower oil

300ml warm water

For the cheese sauce:

75g vegan butter

50g plain flour

360ml vegan milk (soya or oat milk)

Salt, to taste

1 tsp coarse ground black pepper

100g grated vegan cheese (I recommend Applewood as it melts beautifully)

For the topping:

Handful baby spinach leaves

BBQ or hot sauce (optional)

125g mushrooms (sliced)

1 tbsp sunflower oil

1 tsp chilli powder (optional)

Method

1. Make the pizza dough by mixing all the pizza base ingredients together in a stand mixer at low-medium speed for 5-7 minutes, or until the dough comes off the sides of the bowl and forms a cohesive dough ball. If you don't have a stand mixer, you can mix all the ingredients together in a large bowl, then knead the dough by hand on a lightly floured surface for 10 minutes. Humidity and flour type can influence the hydration of the dough, but it should be soft and bouncy, not too sticky. If it is too sticky, add an extra tablespoon of flour at a time until you reach the right consistency. Add a little water at a time if it is too dry. 

2. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and leave to rise in a warm area for 60 minutes or until double in size. 

3. Make the cheese sauce by melting the vegan butter in a saucepan over medium heat. Add the flour and mix well to form a smooth paste. Slowly add the vegan milk, stirring as you go, until you have a smooth sauce. Keep stirring as you simmer over low heat until the sauce thickens. Season with salt and coarse ground black pepper. Add the vegan cheese (either grated or cut into small chunks) and keep stirring until it has melted into the sauce. Take off the heat, add a handful of baby spinach and set aside.

4. Preheat your oven to 250C.

5. Assemble the pizza(s). Divide the dough in half. Set one half aside in a bowl and cover with a clean kitchen towel to prevent it from drying out. Take the other half, place it on a lightly floured surface and use your hands to flatten and shape it into a 12 inch circle. No need to be super precise - you can also just eyeball it and flatten to your desired thickness (I like a nice thick, chunky crust!) Transfer the pizza base to a lightly oiled baking tray and leave to rest for 2-3 minutes while you repeat this process with the second half of the dough. If you are only making one pizza, the second dough can be frozen in a tightly sealed bag or container for up to 3 months. Thaw in the refrigerator overnight when you are ready to use it.

6. Mix the sliced mushrooms with some sunflower oil and chilli powder (if you want a little kick). This is optional but you can also spread a layer of bbq or hot sauce on the dough for a flavour boost. Spread half of the cheese sauce (with spinach) onto the pizza and top with half of the sliced mushrooms. Do the same on the second dough if making two pizzas.

7. Bake for 15 minutes or until the pizza crust is golden brown. Garnish with a couple of fresh spinach leaves, cut into slices and serve hot or warm.