Vegan Efo Riro
Discover the vibrant flavors of West Africa with this Vegan Efo Riro recipe, a plant-based twist on the classic Nigerian spinach stew. Packed with nutrient-rich fresh spinach, earthy mushrooms, and a medley of red bell peppers, tomatoes, and spicy scotch bonnet, this dish delivers a perfect fusion of bold, smoky, and savory notes. The homemade pepper blend simmers in rich palm oil alongside aromatic garlic, ginger, and onions, creating a deeply flavorful base, while vegan-friendly bouillon and smoked paprika enhance the taste without compromising authenticity. Ready in just 45 minutes, this one-pot wonder is ideal for weeknight dinners and can be served with rice, yams, or any grain of your choice. Perfect for vegans and spice lovers alike, this hearty and wholesome recipe is a must-try!
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Recipe Information
Ingredients
- 400 grams fresh spinach
- 2 large red bell peppers
- 2 medium tomatoes
- 1 large onion
- 1 scotch bonnet pepper
- 3 garlic cloves
- 1 inch piece ginger
- 1 cup vegetable broth
- 3 tablespoons palm oil
- 250 grams mushrooms
- 1 teaspoon salt
- 1 tablespoon ground crayfish (optional for flavor)
- 1 teaspoon smoked paprika
- 1 tablespoon bouillon powder (vegan)
Instructions
Wash and roughly chop the spinach, set aside.
Roughly chop the red bell peppers and tomatoes. Add them to a blender with the scotch bonnet, garlic cloves, and ginger. Blend until smooth.
Slice the onion thinly and clean and slice the mushrooms.
In a large pot, heat the palm oil over medium heat. Add the sliced onions and sauté until translucent, about 3-4 minutes.
Add the blended pepper mixture to the pot and stir well. Cook for about 10 minutes, stirring occasionally, until the mixture reduces and thickens.
Stir in the vegetable broth, salt, smoked paprika, bouillon powder, and optional ground crayfish. Allow this to simmer for another 5 minutes.
Add the sliced mushrooms to the pot and cook for about 5 minutes or until the mushrooms are tender.
Finally, add the chopped spinach in handfuls, stirring continuously until it wilts and is well incorporated. Cook for another 3 minutes.
Taste and adjust seasoning if necessary. Serve hot with your choice of accompaniment like rice or yam.
Nutrition Facts
Calories |
973 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.2 g | 63% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 5079 mg | 221% | |
| Total Carbohydrate | 107.6 g | 39% | |
| Dietary Fiber | 34.0 g | 121% | |
| Total Sugars | 47.0 g | ||
| Protein | 37.7 g | 75% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 619 mg | 48% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 3506 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
