These delicious vegetarian Caribbean recipes make a wonderful, colourful and spicy meal. Recipes include jerk tofu and callaloo (or spinach), spicy sweet potatoes and coconut rice and beans. These recipes are also suitable for vegans.
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I love serving these three vegan Caribbean dishes together. They make a great balanced meal that is lovely and colourful.
It’s quite different to the kind of meal we might usually eat as a family. These days the kids are on board with rice and sweet potatoes. Callaloo, kidney beans and tofu are more of a challenge. To make them more likely to try it I sometimes use vegan Quorn chicken pieces instead of the tofu. These don’t require baking – just add them to the pan after the onion and garlic.
What is calalloo?
Callaloo is a popular dish in the Caribbean made using leafy green vegetables. The exact leaves that are used vary depending on where you are in the world but amaranth and taro are often used.
Where we live in south London it’s fairly easy to get hold of tinned callaloo.*
However, if it’s not possible for you to find it you can substitute spinach. If your spinach leaves are large then shred them first.
What is jerk seasoning?
Jerk seasoning is a spice blend. Different brands vary but it usually contains some or all of the following spices:
- allspice
- chilli
- black pepper
- cumin
- thyme
- paprika
- bay leaves
- turmeric.
It might also contain salt, sugar, garlic and onion.
Jerk seasoning* is available in many large supermarkets, Caribbean shops and online.
You can also buy a liquid jerk marinade* in a jar. This tastes great but has quite a different flavour to the powdered spice mix. I would recommend using the spice mix for this recipe.
More vegan Caribbean recipes
If you like this you’ll also love:
Pin these vegetarian Caribbean recipes for later
How to make jerk tofu and callaloo
It’s really easy to make jerk tofu and callaloo. It’s simply a case of marinating tofu cubes in jerk seasoning. then adding to sauteéd callaloo. If you can’t find callaloo simply replace with spinach.
How to make spiced sweet potatoes
These sweet potatoes are so easy to make!
Simply peel and chop into cubes, then mix with oil, allspice and salt and pepper and roast in the oven until soft.
How to make rice and beans
Often known as rice and peas, this is a delicious way to serve rice.
The rice is cooked in coconut milk, with an onion, thyme and allspice base. Once cooked kidney beans are stirred through.
Rice and beans is a rich and delicious way to serve rice and it goes perfectly with the other vegan Caribbean recipes on this post.
How to make these vegetarian Caribbean recipes
Vegetarian Caribbean recipes
Three delicious vegetarian Caribbean recipes, including jerk tofu and callaloo, spicy sweet potatoes and rice and peas.
Ingredients
For the jerk tofu and callaloo
- 1 tbsp sunflower oil
- 400 g block of tofu
- 1 tbsp jerk seasoning
- 1 tbsp sunflower oil
- 1 onion finely chopped
- 2 cloves garlic crushed
- 1 red chilli deseeded and finely chopped, use a scotch bonnet to be authentic!
- 2 sprigs fresh thyme leaves picked and chopped
- 540 g tin of callaloo or 340g fresh spinach, shredded
- salt and pepper to taste
For the sweet potatoes
- 500 g sweet potatoes peeled and chopped
- 2 tbsp allspice
- 1 tbsp sunflower oil
- salt and pepper to taste
For the rice and peas
- 1 tbsp sunflower oil
- 1 onion finely chopped
- 2 cloves of garlic peeled and finely chopped
- 2 sprigs fresh thyme leaves picked and chopped
- 1 tsp ground allspice
- 200 g basmati rice
- 400 g can of coconut milk
- 300 ml water
- 400 g tinned kidney beans
Instructions
For the jerk tofu
-
Lightly grease a roasting dish with 1 tbsp sunflower oil. Press as much of the liquid out of the tofu by covering with kitchen towel and pressing down on it with a heavy plate or book. Cut into one inch squares and add to the roasting dish with 1 tbsp jerk seasoning. Stir well so that all the tofu is coated. Leave for at least 30 minutes, or up to 2 hours in the fridge.
-
Preheat the oven to 200°C(fan)/220°C/gas mark 7.
-
Roast for 20 minutes, turn the tofu cubes over, then return to the oven for a further 20 minutes until turning crispy. Add a little more oil if it starts to look dry.
For the sweet potatoes
-
Preheat the oven to 200°C(fan)/220°C/gas mark 7. Peel and chop 500g sweet potato into bite-sized pieces. Place in a large roasting dish together with 2 tbsp allspice, 1 tbsp sunflower oil and salt and pepper, mix well and roast for around 45 minutes, stirring occasionally, until soft.
For the rice and peas
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Heat the oil in a saucepan over a medium heat. Add 1 chopped onion, stir well and cook until the onion is soft.
-
Stir in the chopped thyme leaves, 2 cloves of garlic and 1 tsp allspice and cook for a further minute.
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Add 200g basmati rice, a 400g tin of coconut milk and 300ml water. Stir, then bring to the boil, reduce the heat to low, cover with a lid and cook for 12 minutes or until the rice is cooked and most of the liquid has been absorbed.
-
Turn off the heat. Stir in the 400g tin of kidney beans, then cover and leave for 5 minutes.
To make the callaloo (or spinach)
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Heat 1 tbsp sunflower oil in a large frying pan or wok. Add a chopped onion and sauté over a medium heat until soft. Stir often.
-
Add two cloves of chopped garlic, a chopped red chilli and your chopped thyme leaves. Cook for one minute.
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Add the callaloo or spinach, stir and cook for 2-3 minutes until wilted. Season to taste with salt and pepper and then stir through the cooked jerk tofu.
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Helen @ Fuss Free Flavours
I have not come across callaloo before, it sounds lovely with the jerk tofu (I adore tofu). thank you for sharing with #ExtraVeg
Mandy Mazliah
Thanks Helen. It was the first time I’d cooked with it, although I’d seen it on menus etc before. It was very similar to spinach which I’m sure could be substituted if necessary.
Jac -Tinned Tomatoes
That certainly does look like a feast. Thanks for submitting it to Meat Free Mondays. It’s one of my featured recipes this week. You can check out the now. Pinned!
Mandy Mazliah
Oh thanks so much Jac – popping over to check it out right now!
janet @ the taste space
What a lovely meal. Sometimes elaborate meals can be worth it, though. Looks great.
Mandy Mazliah
Thanks Janet – it actually wasn’t too much work as the tofu and sweet potatoes just looked after themselves in the oven while the rice cooked.
Jen
I don’t think I’ve heard of callaloo before, need to experiment more with Caribbean flavours as this all looks delicious. Thanks for sharing with #ExtraVeg 🙂
Mandy Mazliah
Thanks Jen. It was such a lovely meal. I think we all enjoyed trying something new!
Natalie Tamara
Yum! This looks like such a feast – I love experimenting with Caribbean flavours and ingredients in veggie food (well, all flavours really!) but have yet to cook with callaloo. Must give it a try 🙂
Mandy Mazliah
Thanks for commenting Natalie! The flavours were really good – I was amazed how much the kids enjoyed the meal too!