Jamaican Calaloo with Smoked Soy Curls

Calaloo is a popular Caribbean vegetable dish.

Callaloo is a popular Caribbean vegetable dish. The texture is similar or right in the middle of spinach and collard greens but is more flavorful. Growing up in Jamaica this was a staple for breakfast lunch or dinner. It’s sometimes cooked with salt fish or smoked salted pork fat.

Callaloo is an excellent source of iron, and the soy curls have a ton of protein. This is a dish that is not only delicious but also good for you.

I created this vegan version using smokey soy curls to give this callaloo dish the flavor and texture I remember and love. I know you will enjoy it as much as I do.

1 cup soy curls (soaked and drained)

1 plum tomato, chopped

4 tablespoon grapeseed oil

1 habanero pepper

1 tablespoon liquid aminos

1 tablespoon liquid smoke

3 cloves garlic

1/2 tablespoon fresh black pepper

1/2 tablespoon salt

1 can callaloo

In a small bowl add soy curls and cover with water, allow to rehydrate for about 10 minutes.

In a heated skillet, add 3 tablespoon of grapeseed oil. Once hot, add the soy curls and allow to brown for about 5 mins, stirring constantly to keep from sticking. The soy curls will absorb all of the oil. Now add the liquid aminos and liquid smoke, allow the soy curls to absorb this mixture as well, about 2 minutes. Remove from skillet and set aside.

In the same heated skillet add the remaining 1 tablespoon of grapeseed oil. Add onion, garlic, tomato and habanero pepper. Cook until the onions become translucent, then add the callaloo. Heat thoroughly for 2 minutes. Now add black pepper and salt. Stir to combine all the ingredients. Now add the smoked soy curls give it a gentle stir.