Vegetarian Okra with Minced Meat
Bring hearty flavors to your table with this Vegetarian Okra with Minced Meat recipe, expertly blending plant-based protein with the earthy goodness of tender okra. Perfectly spiced with cumin, paprika, and coriander, this dish simmers in a rich tomato sauce, enhanced by the brightness of fresh cilantro and a splash of lemon juice. Ideal for anyone seeking a satisfying, meat-free entree, it pairs beautifully with fluffy rice or warm flatbread to soak up every last bit of its savory broth. Ready in just 45 minutes and packed with vibrant aromas, this vegan twist on a comfort food classic makes for a wholesome, crowd-pleasing meal that's as nutritious as it is flavorful.
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Recipe Information
Ingredients
- 500 grams Okra
- 250 grams Plant-based minced meat
- 2 tablespoons Olive oil
- 1 medium, finely chopped Onion
- 3 minced Garlic cloves
- 2 tablespoons Tomato paste
- 400 grams (canned or fresh) Diced tomatoes
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Coriander powder
- 200 milliliters Vegetable broth
- 2 tablespoons, chopped Fresh cilantro
- 1 tablespoon Lemon juice
Instructions
Wash the okra under cold running water and pat dry. Trim the stems of the okra while keeping the pods intact.
Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the okra and sauté for about 5-7 minutes until they are lightly browned and tender. Remove from the pan and set aside.
In the same pan, heat the remaining 1 tablespoon of olive oil. Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the plant-based minced meat to the pan and cook, stirring constantly, until it's well-browned and cooked through, about 5-7 minutes.
Stir in the tomato paste, mixing well to coat the minced meat. Cook for about 2 minutes to deepen the flavors.
Add the diced tomatoes, ground cumin, paprika, salt, black pepper, and coriander powder. Stir to combine, allowing the mixture to simmer for about 5 minutes.
Pour the vegetable broth into the pan and bring the mixture to a simmer. Reduce the heat to low and add the sautéed okra back into the pan.
Cover the pan and let it simmer for an additional 10-15 minutes, allowing all the flavors to meld and the okra to become fully tender.
Remove the pan from the heat. Stir in the lemon juice and sprinkle with fresh chopped cilantro.
Serve the vegetarian okra with minced meat hot, alongside cooked rice or warm flatbread.
Nutrition Facts
Calories |
1323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.3 g | 100% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4990 mg | 217% | |
| Total Carbohydrate | 117.7 g | 43% | |
| Dietary Fiber | 40.2 g | 144% | |
| Total Sugars | 35.4 g | ||
| Protein | 59.8 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 829 mg | 64% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 4267 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
