Oh did I forget to mention that itвЂ™s vegan? This simple vegan recipe for okra and tomatoes is easy to make, wholesome, and delicious. It helps lower blood sugar levels and has cholesterol-lowering properties. Okra is high in fiber, calcium, and vitamin C. In this recipe, IвЂ™m going to highlight its unusual texture to produce a tasty and flavorful dish! Most individuals seem to dislike the slimy texture of okra and I donвЂ™t understand why.

My grandmother made this dish for me in the native town where I grew up, and I felt comforted and nostalgic when she made it.ДЄlso check out, Air Fryer Okra, Vegan Jamaican Saltfish, and Okra, Okra Curry Recipe. They had served Okra with fluffy rice as a simple vegetarian dinner that I had felt to be pleasantly flavorful and, most importantly, deeply satisfying. I couldnвЂ™t wait to get it home and make it the same way my mother used to when I was a child. What makes it even better is the ingredients are available in your pantry right now!ДЇresh, vibrant okra caught my attention as I walked through the farmersвЂ™ market. YouвЂ™ll also find that cooking okra over high heat or frying it will produce the best tasting okra without any of that slimy texture.Vegan Okra and Tomatoes should be your go-to recipe when you need a dish to impress your guests. If you can only find frozen okra, drying it is even more important. Look for fresh okra in July and August (the smaller pods will be tender and less woody) and dry it to prevent it from becoming slimy. So, the best way to prevent the unwanted texture is to slice it just before eating or cooking. And the longer it sits cut open, the slimier it will be.

ItвЂ™s true: Okra has a tendency to be slimy when itвЂ™s cut. We recommend draining it and patting it dry completely with paper towels before breading and frying. Frozen okra needs to be thawed completely before cooking, but just be warned, the thawed okra will be wet (which can make it mushy). We prefer fresh okra for its texture and flavor, but if youвЂ™re in a pinch, you can use frozen okra instead. ItвЂ™s best served warm with a sprinkle of salt. To get the crispy coating, the okra is fried in piping hot oil for just a couple of minutes. The bite-sized okra is quickly dipped in egg, then tossed in a zip-top bag with a breading mixture made from a combination of cornmeal, flour, and cayenne pepper. ItвЂ™s simple, flavorful, and easy to devour.ДЇried okra is so easy to make! You donвЂ™t even need to go through all the steps of a classic dredge. In fact, this fried okra has an incredible extra crispy, golden crust that comes from a blend of seasoned cornmeal. While okra sometimes has a bad reputation for being slimy, when itвЂ™s fried this way, thereвЂ™s no slime in sight. Fried okra is a delicious summer appetizer or weeknight Southern comfort food side dish-when itвЂ™s done right (aka no slime). But one of the most popular ways to cook okra is to fry it. It can be found grilled, pickled, or stirred into gumbo. But whether or not youвЂ™ve had raw okra, youвЂ™ve probably seen okra cooked in some shape or form. She can often be found eating fresh okra raw with just a sprinkle of salt (if this is new to you, itвЂ™s a must-try). Along with being a staple in the South, okra is also grown in Oklahoma, where Ree Drummond plants the summer vegetable in her garden.

Stewed okra