This vegetarian pepper goat is a delicious, spicy and easy-to-make meatless alternative to the Nigerian classic (asun/spicy goat).
What is pepper goat?
If you’re familiar with Yoruba cuisine, there’s a range of spicy protein sides that are incredibly popular side dishes. These dishes are based on peppers, onions, spices and various animal proteins. They are good at licking their fingers and will keep you coming back for more.
This vegetarian pepper ‘goat’ is a cross between asun and capsicum. Asun usually features goat meat with a touch of chopped green peppers, spices and hot peppers. Pepper snails or gizzards are typically cooked in a base of blended peppers, onions, capsicums, and spices. It also brings the texture of
What you need for this recipe.
Three elements that make food delicious
- vegetarian “goat”: I bought dried soy chunks at my local Afro-Caribbean store, but Butler’s Soy Curls are perfect for this. If you don’t have these available, you can use firm tofu that has been frozen, thawed, and squeezed out all the liquid.
- Pepper base: The pepper base is a mixture of onion, ginger, and garlic combined with sweet pepper.
- spices: I’ve kept this simple and used it better than the bouillon vegetarian base, which is an all-purpose condiment for barbecue bases (click here), curry powder, fresh thyme.You can season this dish however you like, but make sure it is well seasoned
How to make vegetarian pepper “Goat”
- Make marinades with hot water better than bouillon paste, barbecue all-purpose seasoning, and minced garlic.
- Soak the soybean chunks in the marinade for about an hour.
- Stir-fry soybean chunks with onions until brown
- Add some pepper base and marinade
- cook for 10 minutes
Frequently Asked Questions + Substitutions
- Sawyer Chunks: Frozen and thawed firm tofu is perfect for this dish. You need to reduce the amount of water (enough room temperature water to dissolve the spices in the marinade – about 1/3 cup).
- Versatile barbecue seasoning: You can substitute a combination of 1/2 teaspoon cayenne pepper, 1/3 teaspoon sugar, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, and 1/3 teaspoon dried oregano.
- Reduce spiciness: You can remove all the spicy peppers and sub with another small red pepper.
How to enjoy this dish
- 3 cloves of minced garlic
- Bouillon vegetable base 1 tablespoon
- 1 tablespoon BBQ all-purpose seasoning (purchased from Flaev Co)*
- 2 cups hot water
- 1.5 cups soy chunks*
- 3 tablespoons vegetable oil
- 1 medium onion (finely chopped)
- 2 red peppers
- 2 bell peppers/bell peppers (1 jalapeno can be substituted)
- 1 scotch bonnet pepper (1 habanero pepper can be substituted)
- 1 Anaheim pepper
- 1 thumb size ginger
- 1/2 teaspoon curry powder
- 3 sprigs of thyme
- Soy sauce or salt as desired
Makes a better marinade than minced garlic, bouillon base, barbecue all-purpose seasoning, and hot water.
Once everything is melted, add the soybean chunks and let it hydrate for 1 hour.
Heat oil in a frying pan over medium heat and add 1/2 finely chopped onion. Fry until the onions are softened.
Strain the soybean chunks and add the soybean chunks to the pot.Don’t throw away the marinade
Raise the heat in the pan and fry the soybean chunks until they are charred.
While the soybean chunks are cooking, place the bell peppers, ginger, and remaining onion in a food processor and finely chop.
Reduce the heat of the skillet to medium-low and add the pepper blend along with about 1/4 cup of the marinade to the soybean mass and cook for 5 minutes.
After 5 minutes, add remaining spices (thyme, curry powder, soy sauce or salt) and simmer for 5-10 minutes, stirring regularly.
*For more information on substitutions, check the substitutions section