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."

She opened Souley Vegan in 2009—before vegan soul food was trending. With zero investors and a background in healthcare, Dyson walked away from a promising medical career to pursue a deeper calling.

It wasn't easy. She lost her apartment, her car—nearly everything—except her determination.

"I bootstrapped everything," she says. "But I stayed forward with my

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