Experience the Deliciousness of Vegan Jollof Rice, Fried Plantain, and Creole Sauce

Experience the Deliciousness of Vegan Jollof Rice, Fried Plantain,

and Creole Sauce

If you're looking to elevate your culinary skills with vibrant and delicious dishes, this trio of Vegan Jollof Rice, Fried Plantain, and Creole Sauce is the perfect place to start. These recipes bring a delightful blend of flavors and textures that will leave your taste buds dancing.

Vegan Jollof Rice

Jollof rice is a beloved West African dish known for its rich, savory flavors and vibrant color. Our vegan version captures the essence of this classic dish with a mix of aromatics, spices, and long-grain rice. Smoked paprika, green onion, and tomato infused the rice. This dish is an absolute must-try for your next meal.

Fried Plantain

No meal is complete without a side of perfectly fried plantains. These golden, crispy slices are a staple in many African and Caribbean cuisines. Ripe plantains, with their natural sweetness, are sliced and fried to perfection in vegetable oil. A sprinkle of salt enhances their flavor, making them the perfect complement to the savory Jollof rice.

Easy Creole Sauce

To top it all off, we have a zesty Creole Sauce that adds a burst of flavor to your plate and easy to make. This sauce combines diced tomatoes, bell peppers, onions, and a blend of spices, including smoked paprika and Creole seasoning. The result is a rich, tangy sauce that pairs beautifully with both the Jollof rice and the fried plantains.

Vegan Jollof Rice

Ingredients:

2 cups long-grain rice

1/4 cup vegetable oil

2 green onions chopped (both white bottoms and green tops)

2 garlic cloves, minced

2 tablespoons tomato paste

1 teaspoon smoked paprika

1 teaspoon thyme

1 bay leaf

4 cups vegetable broth

Salt and black pepper to taste

Instructions:

Prep the Rice:

Rinse the rice under cold water until the water runs clear. Set aside.

Cook the Base:

In a large pot, heat the vegetable oil over medium heat. Add the chopped onion bottoms only (reserve the green tops) and sauté until translucent.

Add the garlic. Cook for another 2 minutes until fragrant.

Add Tomatoes and Spices:

Stir in the tomato paste, smoked paprika, thyme, and bay leaf. Cook for 5 minutes, allowing the flavors to meld.

Add Rice and Broth:

Add the rinsed rice to the pot and stir to coat with the tomato mixture. Pour in the vegetable broth and bring to a boil.

Reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed. Season with salt and pepper to taste. 

Serve:

Before Serving removing the bay leaf. Garnish with fresh green onion tops and serve hot.

Fried Ripe Plantain

Ingredients:

3 ripe plantains (yellow with black spots), peeled and sliced

1/4 cup vegetable oil

Salt to taste

Instructions:

Heat the Oil:

In a large frying pan, heat the vegetable oil over medium-high heat.

Fry Plantains:

Add the sliced plantains to the hot oil in a single layer. Fry until golden brown, about 3-4 minutes per side.

Use tongs to transfer the fried plantains to a paper towel-lined plate to drain excess oil.

Season and Serve:

Sprinkle with salt to taste and serve hot.

Easy Creole Sauce (No roux version)

Ingredients:

2 tablespoons neutral flavor oil

1 large onion, chopped

1 bell pepper, chopped (any color)

2 cloves garlic, minced

1 can (14.5 oz) diced tomatoes

2 tablespoons tomato paste

1 teaspoon smoked paprika

1 teaspoon thyme

1/2 teaspoon cayenne pepper (adjust to taste)

1 teaspoon Creole seasoning

Salt and black pepper to taste

Fresh parsley, chopped (for garnish)

Instructions:

Heat the Oil:

In a saucepan, heat the oil over medium heat.

Sauté Vegetables:

Add the chopped onion and bell pepper. Sauté until the vegetables are tender, about 5 minutes.

Add the minced garlic and cook for another minute until fragrant.

Add Tomatoes and Spices:

Stir in the diced tomatoes, tomato paste, smoked paprika, thyme, cayenne pepper, and Creole seasoning. Simmer for 15 minutes, allowing the flavors to meld.

Season and Serve:

Season with salt and black pepper to taste. Garnish with fresh parsley and serve warm.

We also have a Roux based Creole Sauce.

Why You'll Love These Recipes

These dishes are not only bursting with flavor but also packed with nutrients. The Jollof rice is a hearty and satisfying main dish, while the fried plantains offer a sweet and crispy contrast. The Creole sauce ties everything together with its tangy and spicy kick. Whether you're hosting Kwanzaa dinner or a dinner party or simply craving a delicious meal, these recipes are sure to impress.

See other Kwanzaa Related recipes:

African Peanut Stew

Southern Collard Greens

Catfish-Style Fried Tofu

Navy Bean Pie

Heri Za Kwanzaa!!!

Let's Geaux, Veg Out & Eat More Plants!

Dr. Omilade

Veg Out Daily