There are a lot of different ways to cook up green tomatoes. Some people use eggs and some don’t. Some use cornmeal, others use flour, and some use a combination of both. Ordering these at a restaurant means making sure they are vegan and, for me, gluten-free, which is pretty much impossible. I used a combination of fine cornmeal and chickpea flour in this recipe. Instead of eggs, I mixed some flaxseed and water into a paste and added that to some “buttermilk” made from almond milk and vinegar. The fried green tomatoes were crispy on the outside and tangy on the inside. I added some spicy Cajun seasoning for a kick. To cool it down, I made a red pepper aioli that was as delicious as it was pretty.

Fried Green Tomatoes With Red Pepper Aioli [Vegan]

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Ingredients

For the Red Pepper Aioli:

  • ½ cup Vegan mayonnaise
  • ¼ cup Vegan sour cream
  • ½ cup roasted red peppers
  • 2 tsp. dried basil
  • Salt and pepper to taste

For the Fried Green Tomatoes:

  • 5-6 green tomatoes
  • Salt and black pepper to taste
  • ½ cup fine cornmeal
  • ½ cup chickpea flour
  • ½ cup almond milk
  • 1 ½ tsp. vinegar
  • 1 Tbs. ground flaxseed + 3 Tbs. water
  • 1 Tbs. Cajun seasoning
  • 2-3 Tbs. vegetable oil for frying
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Preparation

For the Red Pepper Aioli:

  1. Make the aioli first so it has time to chill in the refrigerator. Add all ingredients to a food processor or blender and mix until smooth. Refrigerate until ready to use.

For the Fried Green Tomatoes:

  1. Cut the tomatoes into ½ inch slices. Season with salt and pepper and let sit for a few minutes while you prepare the other ingredients.
  2. In a shallow bowl, add vinegar to the almond milk and let sit for a few minutes. This creates “buttermilk.”
  3. Add water to the ground flaxseed and mix into a loose paste. This will be your binder (and your Omega-3’s). Add this to the buttermilk.
  4. Heat the oil in a large pan or skillet.
  5. Combine the cornmeal, the flour and the seasoning in a shallow bowl or on a plate.
  6. Dip the tomato slices into the buttermilk/flaxseed mixture and shake off the excess. Dredge the tomato in the flour/cornmeal mixture until it is well covered. Shake off the excess.
  7. Fry until golden brown on both sides. It should take about 3 minutes on each side.
  8. When you remove the tomatoes from the oil, place them on a plate lined with towel paper. Sprinkle a bit of kosher salt on them and then move them to a cooling rack so they stay crispy.
  9. Serve immediately with dipping sauce.
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Nutritional Information

Total For Red Pepper Aioli Calories: 565 | Total Carbs: 17 g | Total Fat: 50 g | Total Protein: 10 g | Total Sodium: 1,671 mg | Total Sugar: 5 g Total For Tomatoes Before Frying Calories: 688 | Total Carbs: 114 g | Total Fat: 10 g | Total Protein: 25 g | Total Sodium: 229 mg | Total Sugar: 35 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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