Date: July 28, 2021 | Story: Tiffany Adams | Photography: Rett Peek | Styling: Steph Smith |
Sweet Greens Vegan gives game day classics a fresh spin
With the motto “Making meatless Mondays more fun,” it shouldn’t come as a surprise that Shakayla Scott is skilled in creating mouth-watering vegan dishes. So much so that she decided to share what she was cooking with the world through her website, Sweet Greens Vegan. Wanting a healthier lifestyle and a way of eating better she could practice long-term, Shakayla went vegan in 2018 and hasn’t looked back. “I had tried a number of diets but nothing really stuck,” she says. “Then, I noticed doctors would mention eating more fruits and vegetables when people around me got sick. I wanted to listen to this and heed the advice before someone had to tell me to do it,” she says.
Being new to veganism, Shakayla immersed herself in YouTube videos and documentaries about the way of eating, while also doing her research on proteins. This fed her desire to learn more about the lifestyle and gave her inspiration for dishes. “I started by cooking other people’s recipes and then created my Instagram account because I didn’t see very many African-American women cooking vegan foods. I also thought it would hold me accountable,” she says. From there, @sweetgreensvegan took off, and she has since expanded to her own YouTube channel where you can follow her weekly eats and—if you’re wondering about her favorite plant-based brands—tag along on a trip to the grocery store. Not only does she say she has more energy today than prior to beginning her journey, but she also adds, “I don’t feel sluggish after eating; instead, I feel refreshed and rejuvenated.”
Currently, Shakayla and her husband live in Northwest Arkansas where she is pursuing an MBA at the University of Arkansas. With football season just around the corner, we asked her to share a few of her game day favorites to feed a crowd. “I believe anything you can cook, I can cook vegan,” she says.
12 vegan slider rolls
1 red bell pepper, diced
½ medium-sized onion, diced
8-12 ounces vegan ground meat substitute (she uses Impossible Meat)
8 slices vegan provolone cheese
Dairy-Free Garlic Butter
¼ cup dairy-free butter
¼ teaspoon garlic salt
½ teaspoon garlic powder
½-¾ teaspoon dried parsley
Preheat the oven to 350°F. Line a large baking sheet with parchment paper. Place the bottom of the slider rolls on the sheet. Set the tops of the rolls aside.
In a skillet, cook the diced peppers and onions until tender. Add in the vegan meat substitute and cook fully. Season to taste with seasoning salt, pepper, garlic powder, and onion powder. Add four slices of vegan cheese and cook until the cheese has melted.
Melt the dairy-free butter in a small microwave-safe bowl. Add in the garlic salt, garlic powder, and parsley; stir to combine.
Brush the inside of the slider rolls with the garlic butter mixture and then spread the cooked vegan meat and peppers on top. Add a layer of cheese and then cover with the top half of the slider rolls.
Brush the top of the rolls with more garlic butter and bake on the bottom rack of the oven for 15 minutes. Remove from the oven and allow to cool. Cut and serve.
To learn more, visit sweetgreensvegan.com or follow along on Instagram (@sweetgreensvegan).
Visit athomearkansas.com/blog to get Sweet Greens Vegan’s Spinach Dip recipe.