Best 2 Belila Vegan Friendly Recipes

Belila is a traditional African soup or stew, commonly found in West African regions like Nigeria, Ghana, and Sierra Leone. It is a hearty and flavorful dish made with black-eyed peas, vegetables, and various spices. Belila is typically prepared with meat or fish, but this recipe offers a delicious and nutritious vegan version.

This vegan belila soup boasts a rich and savory broth made with a combination of black-eyed peas, tomatoes, onions, garlic, and a blend of aromatic spices. The addition of vegetables like carrots, bell peppers, and kale adds a vibrant texture and extra nutritional value.

The soup is simmered until the black-eyed peas are tender and the vegetables are cooked through, resulting in a comforting and flavorful vegan meal. Accompanying the main belila soup recipe are variations that include adding spinach, okra, and coconut milk for a creamy and tropical twist. These variations offer a range of flavors and textures to suit different preferences.

Whether you're seeking a hearty vegan soup or exploring the diverse culinary traditions of West Africa, this vegan belila with its variations is a delightful and satisfying dish sure to tantalize your taste buds.

Here are our top 2 tried and tested recipes!

BELILA (VEGAN FRIENDLY)

Belila (Vegan Friendly) image

Cooked wheat berries in milk from Egypt. Please take into consideration the time necessary to soak the wheat berries overnight and to cook them for one hour. Good for either breakfast or dessert but we enjoyed it better as the former. Wheat berries have quite a chewy texture so if you've never cooked with them before at least you know what to expect. As found in the cookbook 'Mediterranean Light' by Martha Rose Shulman. Vegan friendly.

Provided by COOKGIRl

Categories Breakfast

Time 1h13m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 cup wheat berries
3 cups water
2 cups milk (or your favorite milk substitute)
1 tablespoon honey, to taste
1/2 teaspoon ground cinnamon (or a small piece of cinnamon stick)
1/4 teaspoon freshly grated nutmeg, to taste
1/2 teaspoon vanilla extract
1 tablespoon orange flower water (DO NOT omit)
1 apple, diced
honey or powdered sugar
toasted almond (slivered or sliced)

Steps:

Soak the wheat berries overnight in water to cover. Drain the next morning.
Combine the wheat berries with 3 cups of fresh water; bring to a boil.
Reduce heat, cover and simmer 1 hour or until the skins split. Drain.
In the same pot heat the milk (or milk substitute) with the honey, cinnamon or piece of cinnamon stick and nutmeg. Gently heat until the spices start to become fragrant.
Remove pan from the burner and stir in the vanilla extract and orange flower water. Note: if you used a piece of whole cinnamon stick remove it now.
Stir in the cooked wheat berries and heat through if necessary. Or, as we did: spoon a serving of the wheat berries into a bowl and pour milk all around.
Garnish the wheat berries with diced apple, powdered sugar or a drizzle of honey and the almonds.

VEGETARIAN MINESTRONE SOUP FOR THE WINTER (VEGAN-FRIENDLY!)

Vegetarian Minestrone Soup for the Winter (Vegan-Friendly!) image

The original recipe is in the Parragon Comfort Foods cookbook, and I altered it to make it vegetarian and also for simplicity and to work with what I had on hand. I don't usually keep Great Northern beans around, but I sure love cannellini and it served up beautifully in this vegan soup. Now us vegetarians don't have to miss out on a delicious Italian comfort classic!

Provided by the80srule

Categories Stew

Time 1h

Yield 4 , 4 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 onion, thinly sliced
2 garlic cloves, minced (2 tsp minced garlic)
1 (14 ounce) can diced tomatoes
1 tablespoon chopped sage (can be fresh or dried)
2 tablespoons fresh flat-leaf parsley
1 stalk celery, thinly sliced
1 carrot, diced
3 1/2 cups vegetable stock
salt and pepper, to taste
1/2 cup uncooked macaroni
1 (15 ounce) can great northern beans, rinsed and drained
1 cup green peas (the frozen kind)
2 tablespoons parmesan cheese (preferably freshly grated)

Steps:

Heat the oil in a large saucepan over medium heat, add the onion and garlic and cook until the onion is soft and translucent.
Slightly lower the heat. Add the tomatoes, sage, and flat-leaf parsley and cover. Cook for 5 minutes.
Pour in the vegetable stock. Bring to a boil, reduce the heat, cover, and let simmer for 30 minutes.
Season to taste with salt and pepper.
Add the macaroni, carrot, celery, and northern beans and simmer for 10-15 minutes, or until the macaroni is somewhat tender.
Stir in the peas and cook for another 5 minutes.
Stir in the parmesan cheese.
If serving with bread like hunks of garlic bread or ciabattas, place the bread in individual serving bowls and let stand for a few minutes and serve with plenty of extra parmesan cheese.
I thought it went nice with some fresh-baked garlic bread!

Tips:

Use a variety of vegetables. Be creative and experiment with different vegetables, such as carrots, celery, onions, green beans, and tomatoes. The more vegetables you use, the more flavorful your belila will be.
Don't be afraid to add some spice. Belila is typically a mild dish, but you can add some heat by using chili peppers or cayenne pepper. Just be sure to adjust the amount of spice to your own taste.
Serve belila with your favorite sides. Belila is a versatile dish that can be served with a variety of sides, such as rice, bread, or salad. You can also serve it as a main course or a side dish.

Conclusion:

Belila is a delicious and healthy vegan-friendly dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste. So next time you are looking for a satisfying and nutritious meal, give belila a try.

Note: This recipe is for a vegan version of belila. If you are not vegan, you can use chicken or beef broth instead of vegetable broth.