In the heart of Oakland’s Jack London Square, the aroma of bold Louisiana spices floats out of a kitchen where tradition meets transformation.
This is Souley Vegan, and behind it is Tamearra Dyson—a woman who turned $27, no culinary experience, and a dream into a nationally recognized restaurant.
“I turned vegan myself when I was 17,” Dyson says. “I just dreamt of introducing something to the world that I felt it had not yet seen.”…