Bayys Vegan Stewed Okra Recipes

OKRA STEW WITH SPINACH & CARROTS

Okra Stew With Spinach & Carrots image

Warm and comforting on cold fall or winter evenings, but also packed full of nutrition, this Okra Stew is a tasty one-pot dish that will leave you feeling satisfied.

Provided by Savory Thoughts

Number Of Ingredients 17

Ingredients

1/3 Cup Olive Oil
1 Large Onion; Chopped
6 Carrots
2 Lbs. Okra
6 Oz. Tomato Paste
1 Lb. Fresh Spinach
3 Garlic Cloves; Chopped
2 Tbsp. Better Than Bouillon Vegetable Paste
1 Tsp. Salt
4 Cups Water
1/4 Cup Fresh Parsley
3 Garlic Cloves; Chopped
1 Tbsp. Allspice; Or use 1 1/2 Tsp. Ground Cloves
1/2 Tsp. Black Pepper
1/4 Cup Water (For Slurry)
1 Tbsp. Cayenne Pepper (For Slurry)
1 Tsp. Cayenne Pepper; Optional

Steps:

Chop the onions, carrot, garlic, and parsley. Set aside.Over medium high heat in a skillet, add the oil. Once heated, add the carrots and onions. Cook for 5 minutes. Add the okra. Stir and cook for about 25 minutes. Use the spoon to mash the okra as they become tender.Cover with a lid and continue cooking for 10 minutes. Stir to avoid sticking at the bottom, and continue to mash with the spoon. This process should take about 5 minutes.Cover and cook for additional 10 minutes.Remove the cover, and add in the tomato paste. Stir well to combine. Then add ½ cup of water.
While mixing, add in the spinach a little at time until you have used half of the spinach bag. Add in 1 ½ cups of water. Cover and allow to cook for about 10 minutes to allow the spinach to wilt.Uncover, stir and add in the remaining spinach. Next, add in the parsley and garlic. Add in the remaining 2 cups of water. Cover and cook for about 10 minutes.
After 10 minutes, uncover, stir, and add in the spices, cayenne pepper, and vegetable paste. Stir well, then add the slurry.Cover to simmer over medium heat for an additional 15 minutes over medium heat. Serve over white rice or with yellow yams.

Nutrition Facts : ServingSize 8 People, Calories 218 kcal, Carbohydrate 27 g, Protein 6 g, Fat 11 g, SaturatedFat 2 g, Sodium 851 mg, Fiber 10 g, Sugar 10 g, UnsaturatedFat 9 g

SOUTHERN OKRA BEAN STEW

Southern Okra Bean Stew image

When this spicy stew's simmering on the stove, my family has a hard time waiting for dinner. It's much like a thick tomato-based soup with a hearty mix of okra, brown rice and beans. Everyone leaves the table feeling satisfied—and eager to have it again soon. —Beverly McDowell, Athens, Georgia

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 11 servings (4 quarts).

Number Of Ingredients 14

Ingredients

4 cups water
1 can (28 ounces) diced tomatoes, undrained
1-1/2 cups chopped green peppers
1 large onion, chopped
3 garlic cloves, minced
1 teaspoon Italian seasoning
1 teaspoon chili powder
1/2 to 1 teaspoon hot pepper sauce
3/4 teaspoon salt
1 bay leaf
4 cups cooked brown rice
2 cans (16 ounces each) kidney beans, rinsed and drained
3 cans (8 ounces each) tomato sauce
1 package (16 ounces) frozen sliced okra

Steps:

In a large Dutch oven or soup kettle, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Add the rice, beans, tomato sauce and okra. Simmer, uncovered, for 8-10 minutes or until the vegetables are tender. Discard bay leaf.

Nutrition Facts : Calories 198 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 926mg sodium, Carbohydrate 41g carbohydrate (0 sugars, Fiber 7g fiber), Protein 8g protein.

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