Sunday, September 8, 2013

Oven Fried Okra (Vegan and Gluten Free)

 
I came across some fresh, gorgeous okra at the farmer's market this weekend. Right away, the kids started asking for fried okra. For Vegan MoFo, my goal was to make and post easy, yummy and healthy recipes. Growing up in the South, my family always made fried okra. But usually, it was from a bag and then tossed into canola oil. I wanted to make some for my kids, but a lot healthier and unprocessed.

When we got home I washed and then cut up the okra. 


Then coated it with a flax egg and cashew milk.


Then I tossed the okra with cornmeal, chickpea flour and spices. Then I let it bake.



You'll need...

1 lb fresh okra, cut into pieces
1 c nut milk, I used cashew
1 flax egg (1 1/2 Tbsp ground flax mixed into 1/4 c warm water)
1 c cornmeal
1 c chickpea flour
1/2 tsp salt
1/2 tsp pepper

Let's get started

Preheat oven to 400*. In a medium sized bowl, whisk flax egg into nut milk. Pour cut okra into milk mixture and evenly coat them. Add cornmeal, flour, salt and pepper to a large bowl and mix well. Evenly coat the okra with the flour mixture and spread them onto
a baking sheet. (I used a stone dish, coat with coconut oil if using something else). Bake for 35 minutes or until brown, turning once. Sprinkle with a little more salt if desired. 

7 comments:

  1. Never heard of okra! Perhaps we don't have it in Australia. Looks great though! PS it's Hippie Mumma ;)

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    1. Hey there! I recently read an article that okra could be coming your way! Be on the look out!

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  2. baked "fried" okra! excellent. must try :)

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  3. I live in the South and LOVE breaded and fried okra. Since I've become vegetarian and making my way into becoming vegan, this will be excellent to try. Thanks for the recipe!

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    1. Thank you, Kashela! I hope you like these!

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  4. Great recipe! I have okra from my CSA, and this is how I'll make it! I don't have chick pea flour or corn meal, but I do have gluten-free flour and the rest of the ingredients; I'll try it with what I've got.

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