A Vegan Twist on a Traditional Favorite: Vegetarian Okra Stew Recipe 'okra stew vegetarian'

As the weather cools down, nothing satisfies like a hearty and comforting bowl of homemade stew. For those following a plant-based diet or simply looking to mix up their usual repertoire of dishes, this vegan Greek okra stew recipe is sure to hit the spot.

This traditional Greek staple has been passed down through generations in my family, with its origins dating back even further to Middle Eastern cuisine. Originally known as bamia, this rich and velvety stew was traditionally made using tender pieces of meat or sometimes even octopus (hence one of its other names: oktapoules). However, fear not fellow vegans! This vegan version maintains all the flavor and warmth that has made it a beloved comfort food for so long without any animal products in sight.

The base of this stew is simple yet oh-so-satisfying – a rich tomato sauce cooked with plenty of aromatic spices such as cumin, paprika, garlic, onion, bay leaves, thyme, oregano (or marjoram), and a dash of cinnamon. To give it that signature depth without resorting to animal stock or bouillon cubes, I've opted for vegetable broth instead.

The star of the show is naturally the okra itself – also known affectionately as ladies' fingers due to their elongated shape. These small green pods may not look particularly appetizing at first glance but trust me when I say they add a truly magical quality to this stew once cooked through. They absorb all those lovely flavors like sponges and leave behind an almost silky texture that simply melts in the mouth.

To make this vegan Greek okra stew, start by finely chopping three medium-sized onions (about 3 cups) and sautéing them gently until they're soft and translucent over low heat using a large pot. Add two cloves of minced garlic and cook for another minute or so until fragrant before adding in one teaspoon ground cumin, half a teaspoon smoked paprika, salt & black pepper to taste (about 1/2 tsp each), dried thyme leaves (1 bay leaf if you prefer) - stir well.

Next up comes the magic ingredient: two cans of crushed tomatoes (14 oz / 400g per can). Pour them straight into your pot along with a good glug of vegetable broth – I used about four cups or roughly 1 liter. Stir everything together thoroughly until all the ingredients are fully incorporated before bringing it to the boil.

Reduce heat back down once again and let this stew simmer away for at least an hour, occasionally stirring occasionally so that nothing sticks to bottom - you want those flavors to meld together like old friends over a crackling fire! As time passes by, remove bay leaves (if using), then carefully add in 1 pound or about 450g okra pods (about 12-15 medium ones) - they should still retain some firmness. Simmer for another half hour until tender but not falling apart.

Serve hot with a side of crusty bread or over rice, bulgar wheat or even roti for dipping into all that mouthwatering sauce... heaven in every bite! Enjoy your vegan Greek okra stew recipe - it's sure to become an instant classic around here.

Okra stew vegetarian