Afro-Vegan

Bryant Terry’s exploration of plant-based cooking through the food traditions of Africa, the Caribbean, and the American South. Over 100 recipes remix the favorite ingredients and classic dishes of the African diaspora with fresh produce, bold seasoning, and a deep respect for the culinary heritage behind every plate.

Why Start Here

Afro-Vegan is the best entry point to Terry’s work because it represents his vision at its most focused and accessible. His earlier Vegan Soul Kitchen covered similar territory but with a narrower lens. Here, Terry draws connections across the entire African diaspora, from Kenyan irio to Moroccan tagines to Southern collard greens, showing how plant-based eating has always been central to these traditions.

Each recipe includes a suggested soundtrack and reading recommendation, reflecting Terry’s belief that food is part of a larger cultural conversation. The combinations feel both rooted and inventive: smashed potatoes with chile-garlic oil, coconut-cashew soup inspired by West African groundnut stew, and blackened tofu with succotash.

What to Expect

A beautifully designed 224-page cookbook with full-color photography. The recipes require moderate effort and reward attention to spicing and technique. Winner of an NAACP Image Award and recognized by Bon Appetit as one of the best vegetarian cookbooks of all time.