one green planet
one green planet

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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Serves

3-4

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

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.


About The Author

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Rhea Parsons

See My Recipes

When Rhea became vegan, there were no places in her Bronx neighborhood to eat, so she learned to cook, mostly by watching TV cooking shows, especially Christina Pirello and Rachael Ray.  That led to the creation of The "V" Word website, which focuses on vegan versions of favorite, familiar foods. In addition, Rhea has written several e-cookbooks, which are available on her website. Rhea hopes to spread the "V" Word to bring more compassion into the world, and it is her dream to become the vegan Rachael Ray.

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