Caribbean-inspired vegan meals

Coconut shows up again and again on this page, from the 50-minute Callaloo and Black-Eyed Pea Soup to the Jerk Tofu with Coconut Rice and Peas at 34g protein. For something lighter or quicker, the Crispy Baked Plantain Chips with Avocado-Lime Dip come together in 30 minutes, while the Trinidad-Style Curried Chickpea and Potato Bowl rounds things out at 40.

Bowl of plant-based Caribbean black-eyed pea and collard green soup with coconut broth

Caribbean Callaloo & Black-Eyed Pea Soup

Four glass jars of creamy white coconut chia pudding topped with bright orange diced mango and a sprinkle of toasted coconut flakes.

Coconut Chia Pudding with Mango

Crispy baked plantain chips arranged around a bowl of creamy avocado-lime dip, garnished with cilantro.

Crispy Baked Plantain Chips with Avocado-Lime Dip

Seitan picadillo with olives and raisins served over white rice with toasted almonds

Cuban-Style Seitan Picadillo over Rice

Jerk tofu served over coconut rice and peas

Jerk Tofu with Coconut Rice and Peas

Caribbean coconut curry chickpeas and potatoes over rice with mango and cilantro.

Trinidad-Style Curried Chickpea and Potato Bowl

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