I have been familiar with the dish of the same name, which is Jamaican and also Trinidadian, and perhaps common in other cuisines as well. Many people in the states substitute kale or other greens for the callaloo greens, which is bitter and somewhat hearty in flavor and texture. I looked this dish up in some of my many many cookbooks and also watched some youtube videos to get the range and common notes for this dish. This is often made with fish, but I added chicken. If you eliminate the chicken here, you will have a great vegan recipe.
I decided to try making this with what I had on hand, so I opted for a Jamaican version, primarily because the spice profile was something I had in the cupboard. The following recipe is what I worked through and the spice blend, which I mixed myself, is a specific combination I found on line (I do not recall where). This will make more than you need for the recipe here, but it should keep just fine in the fridge).