Hey there, friends! I’m beyond excited to share one of my all-time favorite comfort dishes with you today: Vegan Stewed Okras and Tomatoes.
I stumbled upon this recipe years ago during a summer farmers’ market haul when I had a bunch of fresh okra and ripe tomatoes just begging to be turned into something hearty. Let me tell you, the first time I whipped up this Vegan Stewed Okras and Tomatoes dish, it was like a warm hug in a bowl, and my family couldn’t stop raving about the flavors!
Now, I’m not gonna lie, working with okra can be a bit tricky if you’re new to it (more on that later), but once you get the hang of it, this Vegan Stewed Okras and Tomatoes recipe becomes a go-to. It’s simple, wholesome, and packed with Southern vibes. So, let’s dive into how you can bring this goodness to your kitchen!
Why You’ll Love This Recipe
I’ve found that Vegan Stewed Okras and Tomatoes is one of those dishes that just hits all the right spots. It’s naturally plant-based, super cozy for chilly nights, and honestly, it’s a cinch to make even if you’re not a pro in the kitchen. In my experience, the way the okra soaks up the tangy tomato base is pure magic.
Plus, it’s incredibly versatile! Whether you’re serving it as a side or making it the star of your meal, Vegan Stewed Okras and Tomatoes never fails to impress. Trust me, once you try it, you’ll be hooked like I am.
Ingredients List
Alright, let’s talk ingredients for this Vegan Stewed Okras and Tomatoes recipe. I’m all about keeping things fresh and accessible, so I usually grab what’s in season or on sale at my local market. Here’s what you’ll need to make this dish pop with flavor (and don’t worry, I’ve got tips on swaps if you’re missing something).
- 1 pound (450g) fresh okra, washed and trimmed, cut into 1/2-inch rounds for that perfect bite
- 4 medium ripe tomatoes (about 1.5 pounds or 680g), diced, or sub with a 28-ounce can of diced tomatoes if fresh ain’t around
- 1 medium yellow onion (about 200g), finely chopped for a sweet base
- 2 cloves garlic, minced, ‘cause garlic makes everything better in my book
- 2 tablespoons (30ml) olive oil, extra virgin if you’re feeling fancy
- 1 teaspoon (5g) smoked paprika, for that subtle smoky kick I adore
- 1/2 teaspoon (3g) salt, adjust to taste since tomatoes can vary in tang
- 1/4 teaspoon (1g) black pepper, freshly ground if you’ve got it
- 1/4 teaspoon (1g) cayenne pepper, optional, for a little heat if you’re into that
- 1 cup (240ml) vegetable broth, low-sodium to keep it light
I prefer fresh okra for Vegan Stewed Okras and Tomatoes because it holds up better texture-wise, but frozen works in a pinch. And hey, if your tomatoes aren’t peak-ripe, canned ones bring just as much flavor to this stew.
Variations
One of the things I love most about Vegan Stewed Okras and Tomatoes is how easy it is to switch things up based on what’s in your pantry or your mood. I’ve played around with this recipe more times than I can count, and here are some variations that have worked wonders for me. Feel free to get creative!
- Spicy Creole Twist: Toss in 1/2 teaspoon of Cajun seasoning and a diced green bell pepper to give your Vegan Stewed Okras and Tomatoes a bayou flair. I tried this once for a potluck, and folks couldn’t get enough!
- Indian-Inspired: Add 1 teaspoon of cumin seeds and 1/2 teaspoon of turmeric for an aromatic spin. I’m obsessed with this version over rice.
- Mediterranean Vibes: Mix in a handful of chopped kalamata olives and 1 teaspoon of dried oregano. It’s like a sunny escape in every spoonful of Vegan Stewed Okras and Tomatoes.
- Corn Addition: Throw in 1 cup of fresh or frozen corn kernels for extra sweetness. My kids always ask for this take on Vegan Stewed Okras and Tomatoes.
- Bean Boost: Stir in a can of drained chickpeas or black-eyed peas for added protein. I do this when I’m craving something heartier.
- Coconut Creaminess: Swap half the veggie broth with coconut milk for a rich, creamy texture. I stumbled on this by accident, and wow, it’s a game-changer!
- Herby Freshness: Add a handful of chopped fresh parsley or cilantro right at the end. It brightens up Vegan Stewed Okras and Tomatoes like nobody’s business.
These tweaks keep the dish exciting, and I’m always tinkering with new ideas. What’s your spin gonna be?
Servings and Timing
Let’s break down the nitty-gritty for making Vegan Stewed Okras and Tomatoes. In my experience, this recipe comes together pretty quick, even on a busy weeknight. Here’s what you’re looking at time-wise and how many hungry mouths it’ll feed. For more recipes like this, check out ravioli with tomatoes asparagus and herbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4-6 portions
I usually whip up Vegan Stewed Okras and Tomatoes for a family of four, and we’ve got leftovers for lunch the next day. If you’ve got a bigger crew, just double the recipe!
Step-by-Step Instructions
I’m gonna walk you through making Vegan Stewed Okras and Tomatoes like we’re cooking side by side in my kitchen. I’ve made this so many times, I’ve got a few little tricks up my sleeve to make it foolproof. Let’s get started.
Step 1: Prep Your Veggies
Another great option is creamy gnocchi with shrimp and sun dried tomatoes.
First things first, wash and trim your okra, then slice it into half-inch rounds. Dice up those tomatoes and finely chop your onion—don’t worry if it’s not perfect, it’s all gonna melt together anyway. Mince the garlic too, ‘cause we’re building big flavor for Vegan Stewed Okras and Tomatoes. If you love this recipe, you’ll also enjoy easy ham and pickle appetizer rolls recipe.
Step 2: Sauté the Base
Heat your olive oil in a large skillet or Dutch oven over medium heat. Toss in the onions and let ‘em cook for about 5 minutes until they’re soft and golden—stir occasionally so they don’t stick. Add the garlic and cook for another minute until it smells like heaven.
Step 3: Add Okra and Seasonings
Now, dump in your okra slices and sprinkle on the smoked paprika, salt, pepper, and cayenne if you’re using it. Give it a good stir to coat everything. I’ve learned that giving the okra a quick sauté here helps cut down on that slimy texture people worry about with Vegan Stewed Okras and Tomatoes.
Step 4: Stew with Tomatoes
Add your diced tomatoes and vegetable broth, stirring to combine. Bring it to a gentle simmer, then lower the heat and cover the pot. Let this baby cook for 20-25 minutes, stirring now and then, until the okra is tender and the flavors have melded into a glorious Vegan Stewed Okras and Tomatoes stew. My friend at sweet sour sauce recipe has a similar recipe that you might enjoy.
Step 5: Taste and Adjust
Take a quick taste and tweak the seasoning if needed. Sometimes I throw in an extra pinch of salt or a squeeze of lemon for brightness. And that’s it—you’ve got yourself a pot of Vegan Stewed Okras and Tomatoes ready to impress!
Nutritional Information
I’m not gonna pretend I’m a nutritionist, but I do like knowing what’s in my food, especially with a dish as wholesome as Vegan Stewed Okras and Tomatoes. Here’s a rough breakdown per serving (based on 6 portions). It’s a pretty guilt-free meal, if you ask me!
- Calories: 120 per serving
- Fat: 5g
- Protein: 3g
- Carbohydrates: 18g
- Sodium: 320mg
This Vegan Stewed Okras and Tomatoes dish is low-cal and packed with fiber, which keeps me full for hours. Perfect for a light yet satisfying meal!
Healthier Alternatives
If you’re looking to lighten up Vegan Stewed Okras and Tomatoes even more, I’ve got some swaps I’ve tried over the years. These keep the flavor on point while cutting back on certain things. Here’s what works for me. For more inspiration, I recommend checking out bugle elf hats and christmas trees.
- Oil Reduction: Use just 1 tablespoon of olive oil or skip it altogether and sauté with a splash of broth instead.
- Low-Sodium Option: Swap regular veggie broth for a low-sodium version to control the salt content in Vegan Stewed Okras and Tomatoes.
- Extra Veggies: Bulk it up with diced zucchini or spinach for more nutrients without extra calories. I do this when I’ve got odds and ends to use up.
- Sugar-Free: If your tomatoes are super acidic, a pinch of baking soda can balance it out instead of adding sugar to Vegan Stewed Okras and Tomatoes.
These tweaks let me enjoy this dish guilt-free, no matter my mood or diet goals.
Serving Suggestions
I love getting creative with how I serve Vegan Stewed Okras and Tomatoes, ‘cause it’s so dang versatile. Here are a few ways I’ve dished it up that always get thumbs-ups at my table. Try ‘em out!
- Over Rice: Spoon Vegan Stewed Okras and Tomatoes over fluffy white or brown rice for a filling meal.
- With Cornbread: Pair it with a slice of warm cornbread to soak up all that juicy goodness. It’s pure comfort!
- As a Side: Serve alongside grilled tofu or vegan sausage for a hearty Southern spread featuring Vegan Stewed Okras and Tomatoes.
- With Flatbread: Use it as a topping for naan or pita—trust me, it’s a game-changer for Vegan Stewed Okras and Tomatoes night.
At my last family gathering, everyone had their own fave way to eat it. What’s yours gonna be?
Common Mistakes to Avoid
I’ve botched Vegan Stewed Okras and Tomatoes a few times in my early attempts, so let me save you the headache with some pitfalls I’ve learned the hard way. These slip-ups can mess with the texture or flavor, so keep an eye out.
- Overcooking Okra: Cook it too long, and it turns into a slimy mess. Stop once it’s tender, usually around 20 minutes.
- Skipping the Sauté: Don’t skip sautéing the okra first—it helps reduce slime in Vegan Stewed Okras and Tomatoes. I learned this after a gloopy disaster!
- Too Much Liquid: Add broth slowly; too much makes it soupy instead of stew-like. Trust me on this one for Vegan Stewed Okras and Tomatoes.
- Under-Seasoning: Taste as you go, ‘cause bland Vegan Stewed Okras and Tomatoes is a sad day. I’ve forgotten to adjust salt before and regretted it.
Stick with these tips, and you’ll dodge the rookie mistakes I made.
Storing Tips
I’ve found that Vegan Stewed Okras and Tomatoes holds up pretty well if you’ve got leftovers (which doesn’t happen often at my house!). Here’s how I keep it fresh for later. It’s super simple.
- Refrigerator: Store in an airtight container for up to 4 days. Reheat on the stove with a splash of water if it thickens.
- Freezer: Freeze Vegan Stewed Okras and Tomatoes in portions for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating Tip: Warm it gently to avoid mushy okra in your Vegan Stewed Okras and Tomatoes.
These tricks keep the flavors just as good as day one!
Frequently Asked Questions
I get a bunch of questions about Vegan Stewed Okras and Tomatoes, so I’ve rounded up the most common ones. Here’s the scoop straight from my kitchen to yours.
Can I use frozen okra for this recipe?
Absolutely! Frozen okra works great for Vegan Stewed Okras and Tomatoes. Just toss it in straight from the freezer—no need to thaw—and cook as directed. It might release a bit more water, so adjust the broth if needed. Another great option is balsamic chicken breast with spinach and tomatoes.
How do I reduce the sliminess of okra?
Ahh, the dreaded slime! Sautéing the okra before stewing helps a ton, as I’ve mentioned. Also, don’t overcook it, and some folks swear by a splash of vinegar, though I haven’t tried that myself.
Can I make this ahead of time?
Yup, you can prep Vegan Stewed Okras and Tomatoes a day or two in advance. The flavors actually get better as it sits in the fridge. Just reheat gently to keep the texture right.
What if I don’t have fresh tomatoes?
No worries! A 28-ounce can of diced tomatoes works perfectly for Vegan Stewed Okras and Tomatoes. I’ve used canned plenty of times, and it’s just as tasty.
Is this dish spicy?
If you love this recipe, you’ll also enjoy sweet and crunchy apple celery salad recipe.
Only if you want it to be. The base recipe is mild, but you can kick it up with cayenne or hot sauce. I keep it tame for my kiddos.
Can I add meat to this?
Well, it wouldn’t be vegan anymore, but sure, you could toss in sausage or shrimp if that’s your thing. I stick to the plant-based version myself.
How do I know when the okra is done?
It should be tender but not falling apart—usually after 20 minutes of simmering. Test a piece; if it’s soft without being mushy, you’re golden.
What’s the best pot to use?
I use a heavy-bottomed skillet or Dutch oven for even cooking. Anything with a lid works, though, as long as it holds your Vegan Stewed Okras and Tomatoes without spilling.
Conclusion
If you love this recipe, you’ll also enjoy instant pot beef and broccoli recipe.
So there you have it, folks—my tried-and-true recipe for Vegan Stewed Okras and Tomatoes that’s been a staple in my home for years. I hope you’ll give this cozy dish a whirl and make it your own with a few tweaks here and there. If you’ve got questions or wanna share how your Vegan Stewed Okras and Tomatoes turned out, drop a comment—I’d love to hear about it!