This recipe is a part of my Global Vegan Challenge where each week I research and develop a recipe from a different country in the world. Many of these recipes are veganized based off their omnivore counterparts. While not all of these recipes are a one for one what you’ll find in their country, I hope you’ll still find them delicious!
Recipe Notes
- In researching this dish I’ve found that it’s typically cooked with lamb, but I omitted it in this recipe. To help replace some of the flavor that lamb might provide I used vegetable stock instead of plain water.
- I’m trash at not burning rice when it’s not in my Instapot, so I’m not providing a recipe for basmati below for fear I will screw up your rice as well. So prepare your rice according to it’s packaging. I cooked about a cup of dried basmati for this recipe.
Vegan Marag Bamia
Details
Servings
4 servings
Prep time
15 minutes
Cooking time
30 minutes
Print
Ingredients
1 pound Okra
14.5 ounce can Diced Tomatoes
8 ounces Tomato Sauce
1 Yellow Onion
8 Garlic Cloves
1 cup Vegetable Broth
2 tablespoons Vegetable Oil
2 tablespoons Lemon Juice
1 tablespoon Tomato Paste
1 teaspoon Salt
Directions
- Prepare produce. Dice onion and mince garlic. Set aside. Trim of ends of okra. Set aside.
- Heat up a sauce pan on medium high heat. Add oil, onions, and garlic. Saute until onions start to turn translucent.
- Add diced tomatoes, tomato sauce, vegetable broth, tomato paste, and salt. Mix well and bring to a low simmer.
- Add okra to sauce and partially cover pan with lid. Allow to cook for 6 to 8 minutes or until okra is cooked. Fold in lemon juice.
- Remove from heat and allow flavors to marry for about 5 to 10 minutes. Enjoy hot over basmati rice. Enjoy!
As always, quick review on the stream post recipe development!
