Vegan Soul Kitchen is the latest book by Oakland-based eco chef, food justice activist, and author Bryant Terry. In this cutting-edge cookbook, Terry revisits his roots and offers innovative, animal-free recipes mostly inspired by African American and Southern cooking. Reinterpreting popular dishes from African and Caribbean countries as well as his favorite childhood dishes, Terry reinvents African American and Southern cuisine—capitalizing on the complex flavors of the tradition, without the animal products.

Includes recipes for: Black-Eyed Pea Fritters with Hot Pepper Sauce; Jamaican Veggie Patties; Double Mustard Greens & Roasted Yam Soup; Cajun-Creole-Spiced Tempeh Pieces with Creamy Grits; Citrus and Spice Pickled Watermelon Rind; Caramelized Grapefruit, Avocado, and Watercress Salad with Grapefruit Vinaigrette; Sweet Cornmeal-Coconut Butter Drop Biscuits; and Molasses-Vanilla Ice Cream with Candied Walnuts.

Includes beautiful full-color photographs, and suggested soundtracks for each recipe!

"Bryant Terry transforms age-old black culinary traditions into what soul food ought to be—food that sustains our bodies, our earth, our sense of community, and our desire for the delicious." [Robin D.G. Kelley]