Vegan Traditional Caribbean Callaloo
Dive into the vibrant flavors of the Caribbean with this Vegan Traditional Caribbean Callaloo recipe! A plant-based twist on the beloved island dish, this hearty and nutritious meal features tender callaloo leaves (or spinach as a substitute), creamy coconut milk, and okra, all brought to life with aromatic herbs like thyme and scallions. A gentle touch of spice from the optional scotch bonnet pepper adds an authentic kick, perfectly balanced by rich vegetable broth. Ready in just 40 minutes, this recipe is ideal for a quick yet wholesome weeknight dinner. Serve it as a flavorful side dish or pair it with rice for a satisfying main course. Perfect for lovers of Caribbean cuisine, vegan cooking, or anyone craving bold, tropical flavors!
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Recipe Information
Ingredients
- 500 grams callaloo (or fresh spinach as a substitute)
- 400 ml coconut milk
- 6 pieces okra
- 1 medium-sized onion
- 2 cloves garlic
- 2 stalks scallions
- 1 teaspoon thyme
- 0.5 piece scotch bonnet pepper (optional for heat)
- 250 ml vegetable broth
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon salt
- 1 tablespoon olive oil
Instructions
Thoroughly wash the callaloo leaves (or spinach) and chop them into bite-sized pieces. Set aside.
Slice the okra into small rounds and finely chop the onion, garlic, and scallions.
Heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, and scallions, and sauté until fragrant, about 3-4 minutes.
Add the thyme and the optional chopped scotch bonnet pepper to the pot, stirring for an additional minute.
Stir in the okra slices and cook for 2 minutes, allowing them to soften slightly.
Add the chopped callaloo (or spinach) to the pot and mix well. Allow the greens to wilt, stirring occasionally, for about 3-4 minutes.
Pour in the coconut milk and vegetable broth, stirring to combine all the ingredients.
Season with ground black pepper and salt. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
Cover the pot and let the callaloo simmer for 15-20 minutes, stirring occasionally, until the flavors are fully developed and the vegetables are tender.
Taste and adjust seasoning if necessary. Remove the scotch bonnet pepper before serving if used, to control the heat level.
Serve the Vegan Caribbean Callaloo hot as a side dish or over rice for a complete meal. Enjoy!
Nutrition Facts
Calories |
591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2321 mg | 101% | |
| Total Carbohydrate | 94.1 g | 34% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 42.8 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 708 mg | 54% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 4182 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
