Vegetarian Okra Stew Recipes
VEGETARIAN OKRA STEW
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
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.
OKRA STEW WITH SPINACH & CARROTS
Warm and comforting on cold fall or winter evenings, but also packed full of nutrition, this Okra Stew is a tasty one-pot dish that will leave you feeling satisfied.
Provided by Savory Thoughts
Categories Main Course
Number Of Ingredients 17
Steps:
- Chop the onions, carrot, garlic, and parsley. Set aside.Over medium high heat in a skillet, add the oil. Once heated, add the carrots and onions. Cook for 5 minutes. Add the okra. Stir and cook for about 25 minutes. Use the spoon to mash the okra as they become tender.Cover with a lid and continue cooking for 10 minutes. Stir to avoid sticking at the bottom, and continue to mash with the spoon. This process should take about 5 minutes.Cover and cook for additional 10 minutes.Remove the cover, and add in the tomato paste. Stir well to combine. Then add ½ cup of water.
- While mixing, add in the spinach a little at time until you have used half of the spinach bag. Add in 1 ½ cups of water. Cover and allow to cook for about 10 minutes to allow the spinach to wilt.Uncover, stir and add in the remaining spinach. Next, add in the parsley and garlic. Add in the remaining 2 cups of water. Cover and cook for about 10 minutes.
- After 10 minutes, uncover, stir, and add in the spices, cayenne pepper, and vegetable paste. Stir well, then add the slurry.Cover to simmer over medium heat for an additional 15 minutes over medium heat. Serve over white rice or with yellow yams.
Nutrition Facts : ServingSize 8 People, Calories 218 kcal, Carbohydrate 27 g, Protein 6 g, Fat 11 g, SaturatedFat 2 g, Sodium 851 mg, Fiber 10 g, Sugar 10 g, UnsaturatedFat 9 g
VEGETARIAN OKRA STEW
When I first came across this recipe a couple of years ago they called it a "gumbo", but it really isn't. The okra plants just popped up in the garden and it reminded me that this fall there will be plenty of okra for dishes like this. A very hearty and healthy meal...
Provided by Wasyetz
Categories Vegetable
Time 45m
Yield 4-5 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in Dutch oven over medium heat.
- When the oil is hot add the onion, bell pepper, celery, and garlic.
- Stir and allow to cook for 3 minutes, until vegetables are tender-crisp.
- Next add the tomatoes, juice, beans, parsley, oregano, bay leaves, and hot pepper sauce to taste.
- Bring to a boil and then add the rice.
- Reduce the heat and simmer covered for approximately 15-20 minutes, until the rice becomes tender.
- Finally add the okra, cover and allow to simmer 5-10 minutes until the okra is cooked. Remove the bay leaves and serve!
Nutrition Facts : Calories 550.1, Fat 6.6, SaturatedFat 1.1, Sodium 982.6, Carbohydrate 108.5, Fiber 15.3, Sugar 19.6, Protein 20.1
SUMMERTIME STEWED OKRA AND TOMATOES
This easy vegetarian okra dish is flavorful enough to have by itself as a stew with cornbread or as a side dish at Sunday supper. Use only fresh vegetables from the farmers market or your garden for the best flavor and nutrition.
Provided by TheEchsChef
Categories Soups, Stews and Chili Recipes Stews
Time 1h
Yield 2
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon olive oil in a 2-quart saucepan over medium-low heat. Saute onion and garlic in the hot oil until starting to caramelize, 15 to 20 minutes. Add tomato and okra; season with salt and pepper. Cook, stirring frequently, until okra has softened completely and tomatoes have yielded their juices, about 30 minutes.
- Serve in shallow bowls with juices. Finish with a drizzle of extra-virgin olive oil and a little more freshly ground black pepper.
Nutrition Facts : Calories 167.3 calories, Carbohydrate 18.9 g, Fat 9.9 g, Fiber 6.1 g, Protein 4.3 g, SaturatedFat 1.4 g, Sodium 98.5 mg, Sugar 9.2 g
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