For this year’s Black History Month celebration, we’re spotlighting Jenné Claiborne, Atlanta-born chef, author, and creator of Sweet Potato Soul. Her newest book, Vegan Vibes: 100 Soulful Plant-Based Recipes for Healthy Everyday Meals, was published in 2025. Her biggest source of inspiration for the book comes from the multicultural food scene in her hometown of Atlanta, GA, resulting in reimagined Southern classics made with global flavors and plant-based ingredients. Check out our full interview with Jenné here, where we dive into her cooking journey and unique approach.
We are excited to share a sneak peek into her cookbook, with two craveable, vegetable-filled recipes below: Mushroom Carnitas Tacos and West African Peanut-Free Stew, which offer a delicious glimpse into her innovative twists on global dishes.
MUSHROOM CARNITAS TACOS
Makes 4 servings
For the mushroom carnitas
- 1 pound trumpet mushrooms, equivalent 2 packs or around 16 ounces
- 2 tablespoons grapeseed oil
- 1/2 yellow onion, diced
- 4 garlic cloves, minced
- 1 jalapeño pepper, seeded & minced
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon sea salt (and more to taste)
- 1 teaspoon freshly ground black pepper
- juice of 1 orange (about 1/4 cup)
- juice of 1/2 lime (about 2 tablespoons)
- 1 tablespoon tamari soy sauce
For the tacos
- 8 corn tortillas
- 2 avocados, sliced
- 1 cup red cabbage, shredded
- 1 jalapeño pepper, thinly sliced
- 1-2 ripe tomatoes, diced
- Pickled red onions
- 1/2 cup cilantro, chopped
- 2 limes
Cut the tough bottom inch off of the trumpet mushrooms, then use a fork to shred the entirety of the mushroom. The shreds should resemble pulled pork or chicken. Set aside.
Warm a large pot over medium heat, and add oil. Once the oil is warm add the onions, garlic, and jalapeño pepper. Sauté until onions are soft. Add the mushrooms along with the oregano, cumin, sea salt, and pepper. Stir well.
Squeeze the oranges into the pot (being careful to catch any seeds), along with soy sauce then stir again. Bring to a simmer on medium-low heat, and cover the pot. Cook for about 30 minutes. Season to taste with more salt if needed.
Use a fork to remove the mushrooms from the pot and the accumulated liquid, and place on a baking sheet lined with parchment paper. Broil for about 15 minutes, or until the top of the shredded mushroom is crispy and browned.
Warm the tortillas over a stovetop flame, in the microwave wrapped in a damp paper towel, or in the oven wrapped in aluminum foil. Fill the tortillas with mushroom carnitas, avocado, shredded red cabbage, jalapeño pepper, tomatoes, pickled onions, cilantro, and fresh lime juice.
WEST AFRICAN-STYLE STEW
Makes 4 servings
For the stew
- 2 tablespoons extra virgin olive oil or neutral cooking oil
- 1 medium red or yellow onion, diced
- 3 garlic, minced
- 2 inches ginger, minced
- 1 red bell pepper, seeded & diced
- 1/2 jalapeño, seeded & diced
- 1 tablespoon ground cumin
- 1 teaspoon whole coriander seed
- 1 medium sweet potato, cubed
- 1 yukon gold potato or red skin potato, cubed
- 1 14-ounce can diced tomatoes or 3 ripe diced tomatoes
- 4-6 cups water or vegetable broth
- 1 can unripe jackfruit chunks, halved
- 2 cups cooked kidney beans or 1 can
- 1-1/2 tablespoons Better Than Bouillon vegetable bouillon paste. Skip if using veggie broth.
- 2 teaspoons smoked paprika
- 1 tablespoons harissa paste (optional)
- 1/2 to 1 cup sunflower seed butter (or nut butter)
- 1 teaspoon sea salt (and more to taste)
- 1 bunch collard greens sliced into thin ribbons (removing the stem is optional since you’re cutting them so thin)
For serving the stew
- Black pepper
- Cilantro
- Fresh lime
- Cooked rice
Warm oil in a large pot on medium-high heat. Add the onions, garlic, ginger, bell pepper, and jalapeño, plus a pinch of salt and sauté until onions are translucent. Add the cumin and coriander, and stir. Cook for another 30 seconds or so.
Add the sweet potato, yukon potato, tomatoes, the water or broth, bouillon, jackfruit, and beans. Bring to a simmer and add the bouillon paste.
Cook with the lid ajar for about 20 minutes, or until the potatoes are tender but not mushy.
Add the smoked paprika and harissa if using, and stir well. Stir in the sunflower seed butter. Add up to 1 cup if you’d like it very thick. Then add the salt.
Lastly, add the collard greens and cook for another 5 minutes until they are bright green and tender. Season to taste with more salt if necessary.
Serve with fresh black pepper, cilantro, and lime over rice.