If you’re looking for a flavorful plant-based meal that brings something a little different to the dinner table, this Vegan Efo Riro is a wonderful choice. This Nigerian-inspired spinach stew combines fresh spinach, mushrooms, peppers, tomatoes, and aromatic spices into a rich, savory dish with plenty of depth.
The mushrooms give the stew a satisfying, meaty texture, while the blended red pepper and habanero base brings color, warmth, and bold flavor. Serve it over fluffy rice, or enjoy it with traditional Nigerian swallows such as pounded yam or cassava for a comforting meal.
Why You’ll Love This Recipe
- Packed with flavor: Peppers, mushrooms, curry powder, and nutritional yeast create a deeply savory stew.
- Naturally vegan: There’s no meat or dairy needed for this satisfying plant-based dish.
- Quick to make: With just 30 minutes from start to finish, it works well for busy weeknight dinners.
- Easy to customize: Adjust the habanero peppers to make the stew as mild or spicy as you like.
- Versatile: Serve it with rice, pounded yam, cassava, or enjoy it on its own.
Ingredients
Stew Base
- 3 red bell peppers: Form the colorful, flavorful base of the stew.
- ½ medium red onion: Adds sweetness and savory depth to the pepper puree.
- 2 habanero peppers: Bring the characteristic heat; adjust according to your spice preference.
- 1 tomato: Adds acidity and balances the peppers.
Efo Riro
- 32 oz fresh spinach: The star ingredient, giving the stew its signature green color and hearty texture.
- ⅓ cup vegetable oil: Helps cook the vegetables and creates a rich stew.
- ½ onion, diced: Adds another layer of savory flavor.
- 8 oz mushrooms: White or Cremini mushrooms provide a satisfying, meaty texture.
- 2 vegetarian bouillon cubes: Add concentrated savory flavor.
- 1 teaspoon curry powder: Brings warmth and aromatic spice.
- 2 teaspoons nutritional yeast: Optional, but adds extra savory depth. Iru (locust bean) or tahini can also be used.
- 2 cups vegetable broth: Adds moisture and additional flavor. Water can be used instead.
- ½ teaspoon salt: Enhances the flavors of the finished stew.
How to Make Vegan Efo Riro
1. Prepare the Spinach
Bring a large pot of water to a rolling boil. Prepare a bowl filled with ice cubes.
Add the fresh spinach to the boiling water and blanch it for about 30 seconds. Immediately transfer the spinach to the ice water to stop the cooking process.
Drain the spinach thoroughly, squeezing out as much excess water as possible. Set it aside.
If you’re using frozen spinach, simply thaw it and blot away excess moisture before cooking.
2. Make the Pepper Puree
Discard the blanching water and use the pot for the stew.
While the vegetable oil heats, prepare the stew base. Remove the stems and seeds from the red bell peppers.
Add the red bell peppers, ½ medium red onion, habanero peppers, and tomato to a food processor. Pulse until you have a coarse puree.
A food processor works particularly well here because the coarse texture gives the finished stew more character. If you prefer a smoother stew, you can use a blender instead.
3. Cook the Mushrooms and Onion
Heat the vegetable oil in the pot.
Add the diced onion and sliced mushrooms. Fry for about 2–3 minutes, until the onion becomes translucent and the mushrooms begin to cook.
4. Fry the Pepper Mixture
Pour the pepper puree into the pot with the mushrooms and onion.
Cook for about 4–5 minutes, stirring as needed, until the raw smell of the peppers disappears and the mixture becomes more fragrant.
If you already have African pepper sauce prepared, you can use two cups of it instead of making the fresh puree.
5. Add the Seasonings
Add the vegetarian bouillon cubes, curry powder, and nutritional yeast. If using tahini or iru instead, add it at this stage.
Fry everything together for about 1 minute. This brief cooking time helps the seasonings blend into the stew and develop their flavor.
6. Add the Broth and Spinach
Pour in the vegetable broth or water and bring the mixture to a gentle simmer.
Add the blanched spinach and stir well so it becomes evenly coated with the flavorful pepper mixture.
Cook uncovered for another 2–3 minutes.
For a thicker stew, you can add the spinach directly to the blended puree rather than adding as much liquid. Taste and adjust the salt as needed.
7. Serve
Serve the Vegan Efo Riro hot with fluffy rice or traditional swallows such as pounded yam or cassava.
Tips for Success
- Control the heat: Habanero peppers can be very spicy. Remove their seeds or reduce the amount for a milder stew.
- Add tomatoes for balance: If the pepper mixture is too spicy, adding more tomato can help mellow the heat.
- Squeeze the spinach well: Removing excess water keeps the stew from becoming unnecessarily watery.
- Choose your texture: A food processor creates a coarser puree, while a blender produces a smoother one.
- Don’t skip the frying step: Cooking the pepper puree until its raw smell disappears helps develop a richer flavor.
- Use frozen spinach when needed: Thaw it completely and blot it dry before adding it to the stew.
Equipment Needed
- Large pot
- Food processor or blender
- Cutting board and knife
- Mixing spoon
- Bowl for ice water
Recipe Variations
Mild Vegan Efo Riro
Reduce the number of habanero peppers or remove their seeds before blending. You can also add additional tomato to help balance the heat.
Vegan Efo Riro with Kale
Replace the spinach with kale. Follow the same preparation method, blanching it first and squeezing out the excess moisture.
Creamier, Savory Version
Use tahini instead of nutritional yeast for a slightly richer texture and additional savory flavor.
Palm Oil Version
Vegetable oil can be replaced with palm oil if you prefer its distinctive flavor and want a more traditional variation.
Serving Suggestions
Vegan Efo Riro is especially delicious served with white rice, which soaks up the flavorful pepper sauce.
For a more traditional pairing, serve it with pounded yam or cassava. You can also enjoy the stew by itself when you want a lighter, vegetable-forward meal.
Storage and Reheating
Allow leftovers to cool before transferring them to an airtight container.
Store the stew in the refrigerator and reheat it gently until warmed through. When reheating, stir well so the mushrooms, spinach, and pepper sauce are evenly distributed.
Frequently Asked Questions
What is Efo Riro?
Efo Riro is a Nigerian spinach-based stew known for its rich pepper base and savory flavor. This vegan version uses mushrooms instead of meat while keeping the hearty character of the dish.
Can I use frozen spinach?
Yes. Frozen spinach works well in this recipe. Thaw it completely and blot away excess moisture before adding it to the stew.
Is Vegan Efo Riro very spicy?
It can be, because the recipe uses habanero peppers. The heat is easy to adjust by reducing the number of peppers, removing their seeds, or adding more tomato to the puree.
Can I use kale instead of spinach?
Yes. Kale can be used as a substitute for spinach. Prepare it using the same blanching method before adding it to the stew.
Can I make the pepper puree smooth?
Absolutely. A food processor gives you a coarser puree with more texture, while a blender will create a smoother mixture.
What should I serve with Efo Riro?
Serve it with rice or traditional swallows such as pounded yam or cassava. It can also be enjoyed on its own.
Nutrition Information
Per serving:
- Calories: 169 kcal
- Carbohydrates: 12g
- Protein: 5g
- Fat: 13g
- Saturated Fat: 2g
- Polyunsaturated Fat: 7g
- Monounsaturated Fat: 3g
- Trans Fat: 1g
- Sodium: 630mg
- Potassium: 772mg
- Fiber: 4g
- Sugar: 6g
- Vitamin A: 9,325 IU
- Vitamin C: 107mg
- Calcium: 89mg
- Iron: 3mg
Final Thoughts
This Vegan Efo Riro is a great way to enjoy a hearty, vegetable-packed Nigerian stew without meat. The combination of spinach, mushrooms, peppers, tomatoes, and warm spices creates a dish that’s both comforting and full of character.
Whether you serve it over rice or pair it with pounded yam or cassava, it makes a satisfying plant-based meal that’s easy enough for a weeknight and flavorful enough to share with guests.
Print
Vegan Efo Riro
- Total Time: 30 minutes
- Yield: 6 servings
- Diet: Vegan
Description
This vegan efo riro is a Nigerian spinach stew with complex flavors. This African dish uses mushrooms instead of meat and can be eaten with rice or by itself!
Ingredients
- 3 red bell peppers, ends and seeds removed
- ½ red onion, medium
- 2 habanero peppers, adjust to spice tolerance
- 1 tomato
- 32 oz fresh spinach, see notes for substituting frozen spinach or kale
- ⅓ cup vegetable oil, see notes for palm oil substitution
- ½ onion, diced
- 8 oz mushrooms, white or Cremini
- 2 cubes vegetarian bouillon, substitute with 2 teaspoons curry powder
- 1 teaspoon curry powder, in addition to above
- 2 teaspoons nutritional yeast, optional, substitute with iru (locust bean) or tahini
- 2 cups vegetable broth, optional, substitute water or omit
- ½ teaspoon salt
Instructions
- Boil water in a large pot for blanching the spinach. Prepare a bowl with ice cubes. Once the water reaches a rolling boil, add the fresh spinach for 30 seconds, then move it to the bowl with ice cubes. Drain, squeeze out excess water, and set aside. If using frozen spinach, thaw it, blot dry, and set aside.
- Dump the water from the pot. Add the vegetable oil and heat the oil.
- While the oil is heating, remove the stems and seeds from the red bell peppers. Add the bell peppers, ½ medium onion, habanero peppers, and tomato to a food processor and pulse into a coarse puree. Set aside.
- Chop the other half of the onion. Add it to the hot oil along with the sliced mushrooms, and fry for about 2 to 3 minutes, until the onion is translucent or browned if using red onion.
- Add the puree to the pot. If using African pepper sauce, add two cups of the sauce instead. Fry until the raw smell disappears, about 4 to 5 minutes.
- Add the vegetarian bouillon cubes, curry powder, and nutritional yeast, tahini paste, or iru. Fry for 1 minute.
- Add the broth or water and let it come to a soft simmer. Add the blanched spinach, stir it in well, and cook uncovered for about 2 to 3 minutes. For a thicker stew, add the spinach directly to the blended puree. Add salt to taste.
- Serve hot with rice or other traditional swallows such as pounded yam or cassava.
Notes
- Adjust the number of habanero peppers or remove their seeds to control the spice level. You can also add more tomatoes for less heat.
- If using frozen spinach, thaw it before using. Kale can be prepared using the same instructions as fresh spinach.
- A food processor creates a coarser puree with more texture, while a blender can be used for a finer puree.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course, Stew
- Method: Stove Top
- Cuisine: Nigerian