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    Home » Vegan Recipes

    Old-School Okra and Tomatoes

    Published: Apr 8, 2014 · Updated: Aug 18, 2021 · This post may contain affiliate links.

    There are a couple of techniques that prevent okra from becoming too slimy. First and foremost, don't overcook it. When okra is cooked to just tender, it is fresh and crispy, not "ropey". The other technique is cooking okra with acid. This recipe uses both tomato and and a bit of red wine for best results. Adapted and reprinted with permission from Okra, a Savor the South® cookbook by Virginia Willis, copyright © 2014. Published by University of North Carolina Press.

    Seres: 4 to 6

    • 2 tablespoons organic canola or olive oil
    • 1 onion, chopped
    • 1 clove garlic, finely chopped
    • ½ cup dry red wine
    • 1 pound okra, stem ends trimmed, cut into ½-inch pieces
    • 4 tomatoes, cored, seeded, and chopped
    • 3 sprigs fresh thyme
    • 2 bay leaves, preferably fresh
    • Coarse kosher salt and freshly ground pepper

    Heat the oil in a sauté pan over medium heat. Add the onion and cook, stirring until soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the red wine, and cook, until reduced by half.

    Add the okra, tomatoes, thyme, and bay leaves. Season with salt and pepper. Cover, and reduce the heat to a low simmer. Cook, stirring occasionally, until the vegetables are tender, 12 to 14 minutes. Taste and adjust for seasoning with salt and pepper. Serve immediately.

    Nutritional Information:
    Per serving: 95 calories; 9g carbs; 5g fat; 2g protein; 7mg sodium; 3g sugar

    • Here are some more recipes featuring Okra.

    *This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

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    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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