I Like Okra

I know it’s not the most popular vegetable, but I really like okra. I like its distinctive texture (yes, some find it too “slimy”) and the mildness of its flavor. I did a quick interwebs search and found some more reasons to like okra, like it’s high in protein, vitamin B6, folic acid, and fiber. It’s also low in calories, which means it’s nutrient dense, which means it’s awesome. I don’t have much experience cooking with it, but last night I made this and it was super delicious:

Stewed Okra and Tomatoes

A veganized adaptation of this recipe

1 small onion, roughly chopped

2 cloves garlic, minced

3 cups okra, chopped

1 (14.5 oz) can diced tomatoes

2 tbsp coconut oil

Heat oil in a large skillet with a lid. Add onions and sauté until they start to soften, then add garlic. Cook a couple minutes more, then add okra and tomatoes (with juice). Season with salt and pepper. Simmer, covered for about 15 minutes, stirring occasionally, adding water or vegetable stock as needed if the pan becomes dry. Taste and adjust seasonings. Serve over rice or other grains. Enjoy!


About Tracey

Writer. Mother. Eater. Also Chief at Big Words Creative.


  1. Sonal

    Best way to cook okra is to shallow fry it. If you fry it whole you don’t have to deal with the slime.

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