Vegan Stewed Okras And Tomatoes
This Vegan Stewed Okras and Tomatoes dish is a wholesome and hearty recipe that highlights the flavors of fresh okras and ripe tomatoes. It's a perfect side dish or a main course served with rice or bread for a satisfying meal.
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 measuring cups and spoons
- 1 ladle
Ingredients
- 1 pound okra, sliced
- 4 medium tomatoes, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper chopped any color
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper optional, for heat
- 1 cup vegetable broth
- 1 tablespoon fresh lemon juice
- to taste fresh cilantro, for garnish optional
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and bell pepper. Sauté for 5 minutes until the onion is translucent.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the sliced okra to the pot. Cook for about 5 minutes, stirring occasionally.
- Stir in the diced tomatoes, salt, black pepper, paprika, and cayenne pepper (if using). Mix well.
- Pour in the vegetable broth and bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and let it simmer for 20 minutes, stirring occasionally.
- Once the okra is tender, remove the pot from heat and stir in the fresh lemon juice.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with fresh cilantro if desired.
Notes
Feel free to add other vegetables such as corn or zucchini for extra nutrition.
This dish pairs well with rice, quinoa, or crusty bread for a complete meal.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.