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5 from 1 vote
Crispy Baked Okra
Mexican Crispy Baked Okra (Vegan)
Prep Time
15 mins
Cook Time
15 mins
 

Gluten free, dairy free, egg free and the BEST way to cook okra!

Course: Appetizer, Starter
Cuisine: African, Mexican
Keywords: Baked Okra, Crumbed Okra, Vegan Okra Recipes
Servings: 4 people
Ingredients
  • 200 grams fresh okra (a.k.a lady fingers)
  • 2 tbsp egg replacer powder
  • 1/4 cup water
  • 1/4 cup gluten free breadcrumbs
  • 1-2 tbsp olive oil (optional)
Spice Mix:
  • 2 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/4 tsp ground coriander
  • 1/2 tsp garlic powder
  • salt, pepper and chilli powder to taste
Instructions
  1. Preheat oven to 220ºC (430ºF) - drop 20ºC if using fan force. Line a baking tray with baking paper.

  2. Rinse the uncut okra in a colander then pat it dry using a very absorbent kitchen towel, or some paper towel. Make sure there is no moisture left on the okra (see recipe intro above for why!)

  3. Whisk the egg replacer powder with the water in a small bowl to form a smooth paste.

  4. In a larger bowl, add all the spice mix ingredients and the breadcrumbs and toss together until well combined.

  5. Holding an okra by the stem, roll it in the egg-replacer paste (you may want to use your fingers to spread it evenly) and then roll it in the spice/breadcrumb mix so it's evenly coated. Place it on the baking tray and repeat for all the okra.

  6. If using the olive oil, drizzle it evenly across the prepared okra on the baking tray - this will make them a little extra crispy, but is not essential.

  7. Bake for 15 minutes, or until the crumb has turned a golden brown.

  8. Remove from oven and serve immediately with roasted garlic avocado aioli as a dipping sauce (see recipe intro for link to this recipe!)