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Okra. Traditional Greek dish with a lot of olive oil. The good news is that we don't have to veganize it, since it's already vegan!

They can be cooked in the oven, but also in a pan or pot. They're easy to cook and so tasty. In the past, housewives avoided cooking them when they didn't have enough time as fresh okra needs cutting and cleaning. If you use frozen ones you won't waste time as they're ready to cook. We prefer the fresh ones, but the frozen ones are very tasty as well!

Our recipe is based on the traditional recipe with only 5 ingredients. Okra, tomatoes, onion, garlic and fresh parsley.

When you try them, let us know what you think!

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Traditional Greek Okra with Tomato Sauce - Vegan recipe

Traditional Greek okra with tomato sauce - Vegan recipe

Okra with tomato sauce. A very tasty traditional dish of Greek cuisine. The good news is that we don't have to veganize it, since it's already vegan!
4.84 from 6 votes
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Course: Main Course, Main Dishes
Cuisine: Greek, Greek traditional, Vegan
Keywords: fasting, Greek, recipe, sauce, tomato, tomatoes, traditional, vegan, vegetarian, olive, okra
Prep Time: 15 minutes
Cooking Time: 1 hour
Επιπλέον χρόνος που θα χρειαστεί αν χρησιμοποιήσουμε φρέσκες μπάμιες: 55 minutes
Total Time: 1 hour 15 minutes
Servings: 4 portions
Calories: 452kcal
Author: Thodoris Tibilis

Ingredients

  • 1 kg / 35 oz fresh okra (or frozen)
  • 5 tomatoes grated
  • 3 onions finely chopped
  • 6 cloves garlic sliced
  • 2 cups fresh parsley finely chopped
  • ½ cup extra virgin olive oil (¼ for sautéing and the rest towards the end of cooking)
  • 1 cup white wine
  • 1 tsp agave syrup (or 1½ tsp coconut sugar)
  • ¼ cup red vinegar from grapes
  • ¼ tsp turmeric powder (optional)
  • salt and pepper

Instructions

Preparation for fresh okra

  • Wash the okra and with a sharp knife clean the top by removing the stalk and its base (its "hat") to create a small peak. Be careful not to cut too deep as their "hollow" interior will be exposed. If that happens, when boiling, the seeds will come out creating a slimy texture.
  • Put the okra in a bowl and sprinkle with vinegar. Stir well and leave for 30 minutes. We do this to avoid the slimy texture, as well.

Cooking

  • Heat ¼ cup of olive oil in a deep pan (or wok) and then sauté the onion over medium heat for 2 minutes.
  • Add the garlic and turmeric and continue for another minute.
  • Then add the okra stirring gently for one more minute.
  • Next, add the wine and when evaporated add the tomatoes and agave syrup (or coconut sugar).
  • Finally, add the parsley and stir lightly.
  • Lower the heat over medium to low and cover with a lid. Cook until the okra has softened and left with a little sauce (about 30 minutes).
  • Just before you turn the heat off, add the rest of the olive oil.

Serving

  • You may add freshly ground pepper and chopped parsley to your plate. Serve with freshly baked bread to sop up its delicious sauce!

Notes

  1. When cooking, we don't stir the okra much so that they don't melt completely and the seeds won't come out, as it will create a more slimy and gooey texture.
  2. Use a large pan or pot to help the okra spread as much as possible.
  3. Be careful not to sauté the garlic too much as it will turn brown and bitter.
  4. If you want to give a sweeter and less acidic taste, you can use balsamic vinegar instead of wine.
  5. You can also cook them in the oven, adding all the ingredients except for wine.

Nutrition Facts

Calories: 452kcal | Carbohydrates: 38g | Protein: 8g | Fat: 28g | Saturated Fat: 4g | Sodium: 49mg | Potassium: 1441mg | Fiber: 12g | Sugar: 14g | Vitamin A: 5598IU | Vitamin C: 125mg | Calcium: 289mg | Iron: 4mg

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