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Vegan Recipes From North Africa

Updated on June 5, 2012
A papaya tree.
A papaya tree. | Source

Vegetarian Fare in North Africa

The culture of North and West Africa are conducive to a heavy use of vegetables and vegetarian or vegan recipes. North Africa includes the countries of Morocco, Tunisia, Algeria, Libya, Egypt, Mauritania, and Sudan, although Southern Spain (Moorish Spain) is also included, having similar cultural and food traditions.

Northern African food is often quite like Middle Eastern cuisine in its ingredients and preparation methods. Travel and commerce by nomadic and modern peoples throughout the areas have made this sharing possible.

West Africa encompasses the nations of Ghana, Gambia, Nigeria, Togo, Mali, Sierra Leone, Benin, Senegal, Guinea, the Ivory Coast. The slave trade in America brought many people from these nations to what is now the US and with them, their traditions and foods that are native to these cultures. Thus, African dishes have traveled across the Atlantic Ocean as well as eastward to the Middle East and northward into Spain.

Some of African dishes and spice preparations have reached as far as the Pyrenees mountain range and become part of the Basque way of life there in Spain and France.

Vegan Recipes

Vegan recipes are completely vegetarian and contain no animal products, including milk, cheese, or eggs. Soy and tofu substitutes may be used for these ingredients, as is done in the recipes below. If you are vegetarian but not vegan, then you are able to use the milk, sour cream, and eggs; mayonnaise, butter, and margarine.

Vegans also often avoid using furs, leathers, skins, wool, down (feathers), and cosmetics or other products tested on animals.

North and West Africa

Fruit Salad - Nigerian and North African

Serves 10 -12


  • 4 ripe papayas, peeled, seeded, and cut into cubes
  • 2 red eating apples, cored and chopped (leave skin on)
  • 2 ripe bananas, peeled and sliced
  • 1, 16-oz can pineapple pieces, drained (save juice for another dish)
  • 1 Cup orange juice
  • 1 Tbsp sugar or honey
  • 1/2 tsp cinnamon
  • 1/2 Cup shredded coconut


  • In large salad bowl, mix fruits, orange juice, sugar or honey, and cinnamon.
  • Toss ingredients well, cover, and chill.
  • Serve garnished with shredded coconut.

A Tunisian Shop

Courtesy Pepe2000 @
Courtesy Pepe2000 @

Potato Salad

Serves 8


  • 4 Cups potatoes, diced and cooked
  • 1/2 Cup grated carrots
  • 1/4 Cup chopped chives
  • 1/4 Cup tofu sour cream or soy cream
  • 1/4 Cup vegan mayonnaise (or Miracle Whip without eggs)
  • 1/2 tsp sea salt
  • 1/2 tsp onion powder
  • 1/2 tsp seasoning salt
  • 1/8 tsp turmeric
  • 8 Grape Tomatoes
  • 1/8 Cup chopped parsley


  • Carefully combine sour cream substitute, vegan mayonnaise, and all seasonings together and stir.
  • Add remaining ingredients and mix slowly until blended.
  • Garnish with parsley and grape tomatoes and chill until meal time.  

Wildlife in Kenya

Tomato-Lime Salad - Kenya and North Africa

Serves 4 -6


  • 3 large tomatoes, sliced to 1/4” thick
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 2 Tbsp lime juice
  • Salt and pepper to taste
  • Chopped parsley for garnish  


  • Arrange tomato slices and onions over top on a serving plate.
  • Combine the garlic, lime juice, salt, and pepper in a bowl and pour over salad.
  • Serve garnished with chopped parsley.

Spices in a Moroccon Shop

Cabbage and Pineapple Salad - North and West Africa

Serves 8


  • 1 Pound of cabbage, shredded
  • 1 Cup celery sliced on the diagonal
  • 1/4 Cup sliced green onion or scallion
  • 1/2 Cup green pepper, sliced thin
  • 1/2 Cup diced fresh tomato
  • 1 Cup fresh pineapple chunks
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp thyme
  • 1/4 tsp tarragon
  • 1/2 Tbsp parsley


  • 1 Cup soy yogurt
  • 2 Tbsp soy sour cream or any sour cream substitute
  • 3 Tbsp soy milk


  • Place all salad ingredients in a large salad bowl; toss lightly.
  • In a small bowl, beat together the dressing ingredients until smooth.
  • Pour dressing over salad and gently toss to coat well.

Almond Bean Salad

Serves 4


  • 1 Pound green beans, washed and dried and sliced diagonally
  • ¼ Cup slivered almonds
  • 4 Tomatoes, peeled
  • 1 Onion, chopped
  • 2 Tbsp vegan margarine
  • ¼ Cup raisins – dark or golden
  • 2 Tbsp vegetable oil
  • 2 Tbsp apple cider vinegar
  • 1 tsp sugar or honey
  • Salt and pepper


  • Cook sliced beans in salted water until tender-crisp. Drain and set aside.
  • Melt the margarine in a saucepan, add onion, almonds and sultanas, and sauté until onion is tender.
  • In a bowl, mix the oil, vinegar and seasoning, using the salt and pepper to taste..
  • Combine beans, onion sauté mixture, tomatoes and dressing in a large bowl and toss.
  • Chill the salad in the refrigerator and serve.

Coconut Bean Soup



  • 1 Tbsp vegetable oil
  • 1/2 Cup onion, chopped
  • 1/2 Cup green pepper, chopped
  • 1 tsp curry powder
  • 1 tsp salt and 1/2 tsp pepper
  • 3 Tbsp margarine
  • 1 Cup tomato chunks, fresh
  • 2 1/2 Cups kidney beans, canned with liquid
  • 2 Cups coconut milk
  • 3 Cups water
  • 1/2 Cup cooked rice
  • 1/2 Cup shredded coconut


  • In a large pot, heat oil and sauté onions until soft.
  • Add green peppers, curry powder, salt, pepper, margarine, and tomato; simmer 2 minutes.
  • Add kidney beans & liquid, coconut milk, and water; stir well. Simmer 10 minutes.
  • Stir in cooked rice and heat through.
  • Serve in bowls topped with 1 Tbsp shredded coconut.

Cairo at Night

An Egyptian Stew



  • 3 Cups black-eyed peas (dry) and salted water for cooking
  • 2 medium sized onions, chopped
  • 5 cloves of garlic, minced
  • 1 Cup fresh dill, chopped
  • 1 Cup fresh parsley, chopped
  • 2 large fresh tomatoes, diced
  • 2 Tbsp tomato paste
  • 4 Tbsp olive oil


  • Wash the black-eyed peas and boil them in a pot of salted water 45 minutes; drain.
  • In another pot put the olive oil and the onion. Stir and cook for 2-3 minutes. Then add the garlic, the tomatoes, the tomato paste, the parsley and the dill. Let them cook in medium heat for 30 minutes. Add some salt.
  • Add the peas to the sauce, mix and cook in low heat for 15 minutes.

Algiers Monument

The Makam Echahid - for freedom fighters in Algiers, Algeria.
The Makam Echahid - for freedom fighters in Algiers, Algeria.

Pineapple Cashew Salad



  • 3 pineapples, fresh 
  • 2/3 Cup cashews
  • 1/2 Cup shredded coconut
  • 1 Cup soy cream (a substitute for sour cream or yogurt)
  • 4 Tbsp honey or molasses
  • 2 oz. white rum


  • Peel and core the pineapples and cut into cubes.
  • In a skillet, toast cashews and remove to a plate and then toast coconut until light brown, then set aside to cool as well.
  • Mix soy cream, honey, and rum and pour over the pineapple cubes.
  • Set aside some cashews and coconut for garnish and add the rest to the pineapple cubes; toss all together, cover and place in refrigerator to chill.
  • Prior to serving, garnish salad with toasted cashews and coconut. 

Your Rating for this Page of Recipes - Thanks!

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    • Patty Inglish, MS profile image

      Patty Inglish 5 years ago from USA. Member of Asgardia, the first space nation, since October 2016

      Thanks for reading - I hope you enjoys these recipes very much!

    • GoodLady profile image

      Penelope Hart 5 years ago from Rome, Italy

      So refreshing thanks. I'm printing this page up and shall use your recipes through the summer here. Many thanks

    • ambassadornchains profile image

      ambassadornchains 6 years ago

      They sound really good! I've also been trying to think of some non-meat foods to eat/make because my boyfriend is not supposed to eat red meat and I (meat lover from the SOUTH!) don't have much knowledge of non-meaty food! =)

    • Patty Inglish, MS profile image

      Patty Inglish 6 years ago from USA. Member of Asgardia, the first space nation, since October 2016

      I love vegan and vegetarian dishes occasionally, because I do not always eat meat. I thought these were pretty good and fun to make.

    • ambassadornchains profile image

      ambassadornchains 6 years ago

      This is amazing! Thank you very much - It is difficult to find some convenient vegan recipes/food!! I'm most definitely not vegan, although a good friend of mine is and I will share this hub with her! =)

    • sidds123450 profile image

      sidds123450 6 years ago

      That's great recipe list, have to try some :)

    • veganpizzaplace profile image

      veganpizzaplace 6 years ago

      Great post. Yummy food. It is important for people to discover more and more traditionally vegan foods and dishes, as opposed to vegan modifications of animal-based dishes.

    • Patty Inglish, MS profile image

      Patty Inglish 6 years ago from USA. Member of Asgardia, the first space nation, since October 2016

      I hope people like your specials a lot!

    • ChristopherKndy profile image

      ChristopherKndy 6 years ago

      The vegan recipes sound intriguing to me. May incorporate a couple of your ideas into a special at my restaurant this evening.

    • vluo profile image

      vluo 6 years ago

      reminds me of home! im hungry now.

    • Nomason profile image

      Nomason 6 years ago from Nigeria


    • profile image

      Sunnie Day 7 years ago

      Thank you Patty, always looking for yummy vegan dishes.


    • chechetka profile image

      chechetka 7 years ago from London, UK

      Some interesting ideas for salads here! I will try potato salad, I have to admit that cabbage and pineapple sounds a bit wild to me... but maybe I'm just too conservative...:) thanks

    • craftybegonia profile image

      craftybegonia 7 years ago from Southwestern, United States

      Very nice hub! Like taking a trip. Thanks for sharing!

    • VeganWorldTrekker profile image

      VeganWorldTrekker 8 years ago from Massachusetts, USA

      Nice recipes! I want to visit Morocco, Kenya, and Ghana in next few years.

    • Patty Inglish, MS profile image

      Patty Inglish 9 years ago from USA. Member of Asgardia, the first space nation, since October 2016

      I acutally like the sour cream better, but I don't eat it every day. The weather warmed up 25 degrees, so all is sunny here :)

    • Zsuzsy Bee profile image

      Zsuzsy Bee 9 years ago from Ontario/Canada

      I love vegetarian food especially in the growing season. I usually like to keep to meat twice a week, fish also twice week and the rest of the week is just veggies and fruit. I tried the cabbage and pineapple salad yesterday and really liked it. I cheated though, because I didn't want to go into town to shop so I used regular yogurt, sour cream and milk instead of the soy. It's a great salad that I will make for my gang next time they come. (to go with a meat dish though)

      Thanks again for sharing Patty

      Hope your good regards Zsuzsy

    • Patty Inglish, MS profile image

      Patty Inglish 9 years ago from USA. Member of Asgardia, the first space nation, since October 2016

      These really are very tasty and when I prepare them, I do not miss meat in meals at all.

    • scotty smith profile image

      scotty smith 9 years ago from Worldwide

      Mmmm, i am hungry now, great hub. thanks for the cooking ideas.


    • Zsuzsy Bee profile image

      Zsuzsy Bee 9 years ago from Ontario/Canada

      Patty that cabbage and pineapple salad look great. I will try it. Thanks for sharing.

      kindest regards Zsuzsy