Here's an easily veganized recipe--just leave out the ham or bacon,
and use water & vegetable broth powder instead of the chicken stuff.
Maybe add a little sesame oil and soy sauce to give a 'hammy' flavor.

--Rebecca

Kalaloo

Recipe By :Hannah Forsyth Dixon
Serving Size : 4


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup vegetable oil
1/4 cup finely chopped onion
5 1/2 teaspoons chopped parsley
1/4 cup chopped ham or bacon -- (1/4 to 1/2)
2 cloves garlic -- minced
1 package frozen chopped or leaf spinach -- (16-ounce)
1 package frozen chopped okra -- (8-ounce)
3 cans chicken broth -- (15-1/2 -ounce)
Salt -- to taste

In a medium saucepan, heat oil over medium heat and saute the onion,
parsley, ham and garlic until the onion is transparent, about 5
minutes. Add the spinach, okra, chicken broth and salt, to taste. Cook
until the spinach and okra are tender and much of the broth has been
absorbed, about 15 minutes. Using a fork, stir the mixture briskly
until it become soupy. Cover and reduce heat to a simmer. Simmer 15
more minutes, or until the kalaloo is still soupy, but thick. Serve in
bowls.

Source:
"Kansas City Star"



Per Serving (excluding unknown items): 156 Calories; 15g Fat (84.5%
calories from fat); 4g Protein; 2g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 574mg Sodium. Exchanges: 1/2 Lean Meat; 1/2
Vegetable; 2 1/2 Fat.