Today I want to share with you my meatless okra gravy with tomatoes. Okra is one of my favorite vegetables. Yep, you guessed it! I love okra. I know a lot of people don’t like it. But I for some reasons that I cannot understand myself, it is a favorite of mine. I have been growing them in my garden and I am so excited to see the fruits vegetables of my labor. Below is my little meatless okra gravy recipe. If you don’t know your way around the kitchen, enjoy these beautiful photos!!
Fun facts about Okra
- Okra leaves can be eaten either raw or in a salad. You can also cook them with a little bit of olive oil over medium heat and seasoned with a little bit of salt and red pepper.
- Okra is called “ladyfingers” in many other English-speaking countries.
- Okra is high in fiber, vitamin C, and folate. It is a great source of calcium and potassium. And it is also known for having antioxidant properties.
Tomato and okra gravy ingredients
- 3 tablespoons olive oil
- Small onion, chopped (1)
- 1 tablespoon all-purpose flour
- One 1/2 cup water
- 3 medium garden-fresh tomatoes, cored, sliced
- 1 pound tender young okra, clean with head and tips removed
- Salt and favorite seasoning to taste, fresh black pepper, and 1 pinch cayenne pepper.
Directions
- In your a skillet, heat your olive oil over low/medium heat.
- Add onion and cook until tender. Do not brown the onion.
- Add flour and stir well.
- Add your favorite seasoning powder ( I used Knorr Chicken Flavor Bouillon)
- Wait about 5 minutes before adding the water to the mix and whisk until smooth, simmering until thick.
- Add your tomatoes and okra to onion mixture, increase heat to medium and bring to a simmer, stirring frequently. Cook until okra softens and tomatoes begin to break down, making a thick gravy.
- Add salt, black pepper, and cayenne pepper, and continue to simmer until okra has cooked through. Adjust seasoning to your liking.
You can enjoy this gravy with freshly baked biscuits, but I love to enjoy it with cooked white rice.
