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Vegan Efo Riro

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Vegan Efo Riro is a hearty, plant-based Nigerian spinach stew made with mushrooms, fresh spinach, tomatoes, and a rich blend of spices. This quick, flavorful dish is a perfect vegan alternative to the traditional Efo Riro, offering complex flavors and textures in just 30 minutes. Serve it with rice or traditional swallows for a satisfying meal.

  • Author: Chef Sarah
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Simmering
  • Cuisine: Nigerian

Ingredients

Stew Base:

2 red bell peppers, ends and seeds removed

1 medium red onion

2 habanero peppers (adjust to spice tolerance)

2 tomatoes

Efo Riro:

6 cups fresh spinach (or substitute with frozen spinach or kale)

2 tablespoons vegetable oil (or palm oil)

1/2 onion, diced

2 cups mushrooms, sliced (white or Cremini)

2 vegetarian bouillon cubes (or substitute with curry powder)

1 teaspoon curry powder

2 tablespoons nutritional yeast (optional, or substitute with iru/locust bean or tahini)

1 cup vegetable broth (or substitute with water)

Salt to taste

Instructions

  1. Bring a large pot of water to a boil for blanching the spinach. Prepare a bowl of ice cubes. Once the water reaches a rolling boil, add the spinach for 30 seconds, then transfer it 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 the vegetable oil over medium heat.
  3. In a food processor, blend the red bell peppers, ½ medium onion, habanero peppers, and tomatoes into a coarse puree. Set aside.
  4. Chop the remaining ½ onion and add it to the hot oil, along with sliced mushrooms. Fry for 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 the mixture 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.

Notes

  • Adjust spice levels by removing habanero seeds or using fewer peppers. For more heat, add extra habaneros or hot sauce.

  • Kale or frozen spinach are great substitutes for fresh spinach. Follow the same blanching method for kale.

  • For a more authentic flavor, substitute vegetable oil with palm oil.

  • Add tofu, tempeh, or other vegetables like carrots or bell peppers to increase the protein and texture.

  • Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.

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