Vegan Close to Callaloo
Prep time
Cook time
Total time
The traditional Caribbean vegetable stew called callaloo is made with indigenous greens and seasonings that can be difficult for most of us to find at the local supermarket. This version is a close rendition using easy-to-find ingredients.
Recipe type: Entree
Cuisine: Caribbean
Serves: 4 servings
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 sweet potato, peeled and diced
  • 1 red bell pepper, chopped
  • 1 hot chile, seeded and minced
  • 1 (14.5-ounce) can diced tomatoes, drained
  • 1 bunch spinach, coarsely chopped
  • 1 bunch Swiss chard, coarsely chopped
  • 3 cups water or vegetable broth
  • 1 (13.5-ounce) can full-fat coconut milk
  • Salt, to taste
  • Freshly ground black pepper, to taste
  1. Heat the oil in a large pot over medium heat. Add the onion, garlic, sweet potato, bell pepper, and chile. Cover and cook until softened, 10 minutes.
  2. Stir in the tomatoes, spinach, chard, and broth and bring to a boil. Reduce the heat to low and simmer until the greens are wilted.
  3. Stir in the coconut milk and season to taste with salt and pepper.
  4. Continue to cook until the vegetables are tender and the flavors are well blended, about 15 minutes.
This recipe is reprinted with permissions from Vegan Fire & Spice, by Robin Robertson.
Recipe by Go Dairy Free at