Vegan Efo Riro

Vegan Efo Riro is a delicious and hearty Nigerian spinach stew, bursting with complex flavors and rich textures. Traditionally made with meat, this vegan version uses mushrooms to create a satisfying and savory dish that’s perfect when paired with rice or enjoyed on its own. With a blend of fresh spinach, spices, and vegetable broth, this vibrant stew brings a taste of West Africa to your table in just 30 minutes.

Why You’ll Love This Recipe

This vegan Efo Riro is an authentic, plant-based take on the traditional Nigerian dish. The blend of bell peppers, tomatoes, and spices creates a deep and aromatic base, while the mushrooms add a meaty texture that satisfies. Whether you’re looking for a new way to enjoy spinach or craving bold, flavorful stews, this recipe is an excellent choice. It’s quick, nutritious, and full of robust flavor—an ideal dish for busy weeknights or special occasions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Stew Base:
red bell peppers, ends and seeds removed
red onion, medium
habanero peppers (adjust to spice tolerance)
tomato

Efo Riro:
fresh spinach (or frozen spinach or kale as a substitute)
vegetable oil (or palm oil)
onion, diced
mushrooms, white or Cremini
vegetarian bouillon cubes (or curry powder)
curry powder
nutritional yeast (optional, or substitute with iru/locust bean or tahini)
vegetable broth (optional, or substitute with water)
salt

Directions

1. Boil water in a large pot for blanching spinach. Prepare a bowl with ice cubes. Once the water reaches a rolling boil, add the spinach for 30 seconds, then transfer to the ice water to stop the cooking process. Drain and squeeze out excess water, then set aside. If using frozen spinach, thaw and blot dry.

2. Discard the water in the pot and heat vegetable oil over medium heat.

3. In a food processor, combine the red bell peppers, ½ medium onion, habanero peppers, and tomato, then pulse into a coarse puree. Set aside.

4. Chop the remaining ½ onion. Add it to the hot oil along with sliced mushrooms and fry for about 2–3 minutes until the onions are translucent.

5. Add the pepper puree (or African pepper sauce if using) to the pot and fry for 4–5 minutes until the raw smell disappears.

6. Stir in the vegetarian bouillon cubes, curry powder, and nutritional yeast (or substitute with iru/tahini). Fry for another minute.

7. Add the vegetable broth or water, bring it to a simmer, and then add the blanched spinach. Stir well and let it cook uncovered for 2–3 minutes.

8. Season with salt to taste, then serve hot with rice or traditional “swallows” like pounded yam or cassava.

Servings and timing

Yield: 6 servings
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

• Adjust spice levels: If you prefer less heat, remove the seeds from the habanero peppers or reduce their number. For more spice, add extra habaneros or hot sauce.

• Substitute for spinach: Kale or frozen spinach work well as substitutes for fresh spinach. If using kale, follow the same blanching instructions as spinach.

• Make it richer: For an extra depth of flavor, substitute vegetable oil with palm oil, which is commonly used in traditional Nigerian recipes.

• Add protein: You can add tofu or tempeh for more protein, or include other vegetables like carrots or bell peppers for extra texture and nutrition.

Storage/Reheating

• Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.

• Freezer: This dish freezes well for up to 2 months. Allow the stew to cool completely before freezing in airtight containers.

• Reheating: Reheat on the stovetop over medium heat until warmed through, or microwave in short intervals.

FAQs

What is Efo Riro?

Efo Riro is a traditional Nigerian spinach stew typically made with meat, tomatoes, and spices. This vegan version uses mushrooms as a substitute for meat.

Can I use frozen spinach for Efo Riro?

Yes, frozen spinach can be used as a substitute for fresh spinach. Just thaw and blot it dry before adding to the stew.

How spicy is this recipe?

The recipe includes habanero peppers, which are quite spicy. Adjust the number of peppers to suit your spice tolerance, or remove the seeds for a milder dish.

Can I make this dish ahead of time?

Yes, Efo Riro can be made ahead and stored in the fridge for up to 3 days. The flavors will deepen after sitting for a day.

Can I substitute mushrooms with other ingredients?

Yes, if you prefer a different texture, you can replace the mushrooms with tofu, tempeh, or another plant-based protein.

What’s the best way to serve Efo Riro?

Traditionally, Efo Riro is served with rice or a starchy side like pounded yam or cassava (known as “swallows”).

Can I make this recipe oil-free?

Yes, you can omit the oil and use vegetable broth to sauté the onions and mushrooms. However, the oil adds richness to the dish.

How can I adjust the flavor if I don’t have nutritional yeast?

Nutritional yeast adds a cheesy, umami flavor, but you can substitute it with iru (locust bean), tahini, or simply skip it for a more neutral flavor.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free, as it contains no wheat or gluten-based ingredients.

Can I use a blender instead of a food processor for the puree?

Yes, you can use a blender if you prefer a smoother consistency, but a food processor will give the puree a more textured finish.

Conclusion

This vegan Efo Riro is a delicious, savory stew that brings the rich flavors of Nigerian cuisine to your home in a plant-based form. With its tender spinach, earthy mushrooms, and bold spices, it’s a nutritious and satisfying dish that’s perfect for any occasion. Whether served with rice or traditional swallows, this hearty stew is sure to become a favorite in your cooking repertoire.

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