Delicious Plant-Based Caribbean Recipes

Title Tag: Plant-Based Caribbean Recipes: Delicious & Authentic Dishes

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Try out these vibrant and flavorful plant-based Caribbean cuisine! Discover delicious recipes for soups, curries, salads, and more, all made with fresh, wholesome ingredients... Bring the taste of the Caribbean to your table!

The Caribbean Plant-Based Recipes

Here are 5 plant-based recipes inspired by Caribbean cuisine, emphasizing fresh, vibrant flavors and readily available ingredients:

1. Caribbean Black Bean Soup with Coconut Milk:

• Ingredients:

  • 1 tbsp coconut oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 scotch bonnet pepper, finely chopped (optional, use with caution!)
  • 2 (15 oz) cans black beans, rinsed and drained
  • 4 cups vegetable broth
  • 1 (14 oz) can full-fat coconut milk
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp dried thyme
  • Salt and pepper to taste
  • Fresh cilantro, for garnish
  • Lime wedges, for serving
  • 
    

• Instructions:

1. Heat coconut oil in a large pot over medium heat. Add onion and cook until softened.
2. Add garlic, ginger, and scotch bonnet (if using) and cook for 1 minute more.
3. Stir in black beans, vegetable broth, coconut milk, cumin, paprika, and thyme. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Use an immersion blender or carefully transfer some of the soup to a regular blender and blend until smooth or partially smooth, depending on your preference.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro and lime wedges.

2. Plantain and Chickpea Curry:

• Ingredients:

  • 2 ripe plantains, peeled and sliced
  • 1 tbsp coconut oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 tsp curry powder
  • 1/2 tsp turmeric
  • 1/4 tsp cayenne pepper (optional)
  • 1 (15 oz) can chickpeas, rinsed and drained
  • 1 (14 oz) can diced tomatoes, undrained
  • 1 cup vegetable broth
  • 1/2 cup coconut milk
  • Salt and pepper to taste
  • Fresh cilantro or parsley, for garnish

• Instructions:

1. Heat coconut oil in a large skillet or pot over medium heat. Add plantains and cook until lightly browned. Remove from skillet and set aside.
2. Add onion to the skillet and cook until softened. Add garlic and ginger and cook for 1 minute more.
3. Stir in curry powder, turmeric, and cayenne (if using) and cook for 1 minute.
4. Add chickpeas, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
5. Stir in coconut milk and plantains. Simmer for another 5 minutes.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro or parsley.

3. Callaloo with Coconut Milk and Okra:

• Ingredients:

• 1 tbsp coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 lb callaloo (or spinach), chopped
• 1 cup okra, sliced
• 1 cup coconut milk
• 1/2 cup vegetable broth
• 1/4 tsp dried thyme
• Salt and pepper to taste

• Instructions:

1. Heat coconut oil in a large pot over medium heat. Add onion and cook until softened.
2. Add garlic and cook for 1 minute more.
3. Add callaloo, okra, coconut milk, vegetable broth, and thyme.
4. Bring to a simmer, cover, and cook for 15-20 minutes, or until the callaloo is tender.
5. Season with salt and pepper to taste.

4. Caribbean Quinoa Salad:

• Ingredients:

• 1 cup quinoa, cooked
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1/2 red onion, diced
• 1 cup mango, diced
• 1/2 cup black beans, rinsed and drained
• 1/4 cup chopped cilantro
• Dressing:
• 1/4 cup lime juice
• 2 tbsp olive oil
• 1 tbsp agave or maple syrup
• 1/2 tsp ground cumin
• Salt and pepper to taste

• Instructions:

  1. Combine cooked quinoa, bell peppers, red onion, mango, black beans, and cilantro in a large bowl.
  2. In a small bowl, whisk together lime juice, olive oil, agave, cumin, salt, and pepper.
  3. Pour the dressing over the salad and toss to combine.
  4. Serve chilled or at room temperature.

5. Jamaican Jerk Tofu with Rice and Peas:

• Ingredients:

• 1 block extra-firm tofu, pressed
• Jerk Marinade:
  • 2 tbsp soy sauce or tamari
  • 1 tbsp olive oil
  • 1 tbsp lime juice
  • 1 tbsp brown sugar or coconut sugar
  • 1 tbsp ground allspice
  • 1 tsp ground thyme
  • 1/2 tsp ground cinnamon
  • 1/4 tsp cayenne pepper (or more, to taste)
  • 1/4 tsp ground cloves
  • 1/4 tsp black pepper
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 scotch bonnet pepper, seeded and minced (optional, use with extreme caution!)
• Rice and peas (cooked according to your preferred method)

• Instructions:

1. Cut the pressed tofu into cubes.
2. Combine all marinade ingredients in a blender or food processor and blend until smooth.
3. Pour the marinade over the tofu and marinate for at least 30 minutes, or preferably longer.
4. Bake the tofu at 400°F (200°C) for 20-25 minutes, flipping halfway through, or pan-fry until golden brown and crispy.
5. Serve the jerk tofu with rice and peas.

These recipes utilize common Caribbean flavors and spices while being entirely plant-based. Remember to adjust spices to your preference, especially the scotch bonnet pepper, which is very hot. Enjoy!