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Vegan Efo Riro Recipe

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★★★★★

5 from 98 reviews

This Vegan Efo Riro is a vibrant and flavorful Nigerian spinach stew made with fresh spinach, red bell peppers, habanero peppers, mushrooms, and a blend of spices. It’s a delicious, nutrient-rich dish cooked by frying a pepper and tomato puree with onions and mushrooms, then simmered with blanched spinach. Perfectly suited for a hearty vegan meal served with rice or traditional swallows like pounded yam or cassava.

Ingredients

Scale

Vegetables & Peppers

  • 3 red bell peppers (ends and seeds removed)
  • ½ red onion (medium)
  • 2 habanero peppers (adjust to spice tolerance)
  • 1 tomato
  • 32 oz fresh spinach (or substitute with thawed, blotted dry frozen spinach or kale)
  • ½ onion (diced)
  • 8 oz mushrooms (white or Cremini)

Seasonings & Spices

  • 2 cubes vegetarian bouillon (or substitute with 2 teaspoons curry powder)
  • 1 teaspoon curry powder (in addition to bouillon or substitute)
  • 2 teaspoons nutritional yeast (optional, substitute with iru (locust bean) or tahini)
  • ½ teaspoon salt

Liquids & Oils

  • ⅓ cup vegetable oil (can substitute with palm oil)
  • 2 cups vegetable broth (optional, or substitute with water or omit)

Instructions

  1. Blanch the Spinach: Boil water in a large pot and prepare an ice bath. Add fresh spinach to the boiling water for 30 seconds, then immediately transfer to the ice bath to halt cooking. Drain and squeeze out excess water. If using frozen spinach, thaw and blot dry instead.
  2. Heat Oil: Discard the blanching water. Place the pot back on the heat and add vegetable oil. Allow the oil to heat thoroughly before proceeding.
  3. Prepare Pepper Puree: While the oil heats, remove stems and seeds from red bell peppers. Combine bell peppers, half of the medium red onion, habanero peppers, and tomato in a food processor. Pulse until you achieve a coarse puree. Set aside.
  4. Sauté Mushrooms and Onion: Chop the remaining half onion and add it to the hot oil along with sliced mushrooms. Fry together for 2 to 3 minutes until the onion becomes translucent or slightly browned.
  5. Cook the Pepper Puree: Pour the pepper and tomato puree into the pot with the sautéed mushrooms and onions. Fry this mixture for approximately 4 to 5 minutes until the raw smell of the peppers dissipates.
  6. Add Seasonings: Stir in the vegetarian bouillon cubes, additional curry powder, and the optional nutritional yeast, tahini paste, or iru (locust bean). Fry all together for 1 minute to build layered flavors.
  7. Simmer the Stew: Add vegetable broth or water and bring to a low simmer. Incorporate the blanched spinach, stirring well. Cook uncovered for 2 to 3 minutes. For a thicker consistency, you can mix spinach directly into the blended puree. Season with salt to taste.
  8. Serve: Serve the hot vegan Efo Riro with rice or traditional Nigerian swallows like pounded yam or cassava for a satisfying meal.

Notes

  • Frozen spinach can be used if fresh is unavailable; ensure to thaw and dry it properly.
  • Vegetable oil can be substituted with palm oil for a more authentic Nigerian flavor.
  • The nutritional yeast, iru (locust bean), or tahini are optional but add authenticity and depth to the flavor profile.
  • Vegetarian bouillon cubes can be replaced with curry powder if preferred or for a simpler spice profile.
  • Adjust habanero pepper quantity based on preferred spice tolerance.
  • If using African pepper sauce instead of fresh peppers, add 2 cups of the sauce at the step where the puree is added.

Keywords: Vegan Efo Riro, Nigerian Spinach Stew, Vegan Nigerian Recipe, Plant-Based Efo Riro, Vegetable Stew, Spicy Spinach Stew

Find it online: https://annakocht.com/vegan-efo-riro-recipe/