- 1 teaspoon canola oil
- 1/2 cup chopped onion
- 4 cups trimmed okra pods
- 1/2 cup water
- 1/2 teaspoon vegan sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (14.5-ounce) undrained can no-salt-added diced tomatoes
2. Add the okra, water, sugar, salt, black pepper, and tomatoes. Bring to a boil, then cover, reduce heat, and simmer for 20 minutes.
I rounded out the meal with mac and cheese (made with Daiya) and black-eyed peas.
4 servings (1 cup), Calories 72
Not quite as I hoped. For one thing, I would definitely slice the okra into rounds next time, and cook that way, and I also thought the mixture was too soupy; simmer with the lid off so that some liquid can evaporate, and I think you'll wind up with a better final product. In terms of seasonings, there was too much black pepper, but not enough other spices - thyme or a similar herb might have been nice in here. I'd stir black-eyed peas directly into the pot next time too, for a heartier one dish meal, and then this would have been a real keeper.