Bayys Vegan Stewed Okra Recipes

SOUTHERN OKRA BEAN STEW

Southern Okra Bean Stew image

When this spicy stew's simmering on the stove, my family has a hard time waiting for dinner. It's much like a thick tomato-based soup with a hearty mix of okra, brown rice and beans. Everyone leaves the table feeling satisfied—and eager to have it again soon. —Beverly McDowell, Athens, Georgia

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 11 servings (4 quarts).

Number Of Ingredients 14

Ingredients

4 cups water
1 can (28 ounces) diced tomatoes, undrained
1-1/2 cups chopped green peppers
1 large onion, chopped
3 garlic cloves, minced
1 teaspoon Italian seasoning
1 teaspoon chili powder
1/2 to 1 teaspoon hot pepper sauce
3/4 teaspoon salt
1 bay leaf
4 cups cooked brown rice
2 cans (16 ounces each) kidney beans, rinsed and drained
3 cans (8 ounces each) tomato sauce
1 package (16 ounces) frozen sliced okra

Steps:

In a large Dutch oven or soup kettle, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Add the rice, beans, tomato sauce and okra. Simmer, uncovered, for 8-10 minutes or until the vegetables are tender. Discard bay leaf.

Nutrition Facts : Calories 198 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 926mg sodium, Carbohydrate 41g carbohydrate (0 sugars, Fiber 7g fiber), Protein 8g protein.

VEGETARIAN OKRA STEW

Vegetarian Okra Stew image

http://checkitoutavesta.blogspot.com/2009/02/vegetarian-okra-stew.html -- The final product is a rich and healthy stew that you can keep in the fridge for up to 5 days or freeze it in batches to enjoy later!

Provided by ellie3763

Categories Low Protein

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

16 ounces frozen baby okra or 16 ounces fresh baby okra
2 tablespoons olive oil
1 large onion, chopped
1 (14 ounce) can diced tomatoes
2 tablespoons tomato paste
2 -3 cups water
2 cloves chopped garlic
1/2 teaspoon ground nutmeg
1/2 teaspoon cumin
1/2 teaspoon allspice
1 teaspoon red hot pepper (optional)
salt and pepper

Steps:

Saute the chopped onion and garlic in the olive oil just till soft. Add the tomato paste and saute for another 30 seconds and then add the diced tomatoes and mix well. Season with the nutmeg, cumin, allspice, hot pepper and salt and pepper and stir.
Add the water to the mixture, mix and bring to a slight boil. Add the okra, cover your pan and lower the heat to simmer the stew. Let the stew simmer until it has thickened and the okra is nice and soft, continue to mix during the simmering process.
Taste the stew before serving to make sure your seasoning is right as the flavors should intensify as the stew reduces. Add more water if your stew is overwhelming or add more spice if it is not to your liking. Serve over rice or just in a bowl with some naan or pita bread.

BAYY'S VEGAN STEWED OKRA

Bayy's Vegan Stewed Okra image

This stewed okra is an amazingly delicious Southern/soul food dish that is also a family favorite! An easy vegan/vegetarian option! Serve with rice, as a side dish, or by itself.

Provided by Gimme that Recipe! by Bayyinah

Categories Tomato Side Dishes

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

2 (14.5 ounce) cans stewed tomatoes
1 cup fresh sweet corn
½ cup diced onion
¼ cup diced celery
2 tablespoons poultry seasoning
1 teaspoon garlic powder
1 cube chicken bouillon
½ teaspoon seasoned salt, or to taste
ground black pepper to taste
1 pound okra, rinsed and sliced

Steps:

Combine stewed tomatoes, corn, onion, celery, poultry seasoning, garlic powder, bouillon cube, seasoned salt, and black pepper in a Dutch oven over medium heat. Bring to a boil. Reduce heat and simmer until vegetables are tender, about 10 minutes. Add okra and simmer until stew is thickened, about 5 minutes more.

Nutrition Facts : Calories 141.9 calories, Carbohydrate 32.2 g, Cholesterol 0.2 mg, Fat 1.2 g, Fiber 7.5 g, Protein 6.1 g, SaturatedFat 0.2 g, Sodium 873.8 mg, Sugar 10.9 g

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