Spicy Okra Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 cups Red or Green Okra, sliced1 Red Onion, chopped2 Stalks Celery or celery heart1 Japanese Eggplant, quartered and sliced, with skin1/2 Cake Tempeh, crumbled1 ear sweet corn, boiled with kernals sliced off1 cup, chopped stewed tomatoes1/4 Cup Extra Virgin Olive Oil1 Tbsp Ground Cumin1 Tbsp Ground Chili Powder1/2 Tsp Ground Cayenne pepper, or more to taste1 Tsp Ground Corriander Seed1/2 Tsp Sea Salt1 cup Vegetable Broth1 Cup water1 lime, juiced
In Saucepan or Crueset, Saute, onions, celery and crumpled tempeh in Olive Oil on high heat until edges start to brown
Fold in Okra and Eggplant and saute lightly for 2-3 additional minutes
Add Vegetable Broth, Water and spices and bring to a boil.
Add beans, corn and tomatoes, reduce heat and simmer for 15-20 minutes, until Okra is soft.
Squeeze juice of 1 lime and stir.
Serves 6-8 as side dish, 4 as main entree.
Number of Servings: 6
Recipe submitted by SparkPeople user GREENBUILDER.
Fold in Okra and Eggplant and saute lightly for 2-3 additional minutes
Add Vegetable Broth, Water and spices and bring to a boil.
Add beans, corn and tomatoes, reduce heat and simmer for 15-20 minutes, until Okra is soft.
Squeeze juice of 1 lime and stir.
Serves 6-8 as side dish, 4 as main entree.
Number of Servings: 6
Recipe submitted by SparkPeople user GREENBUILDER.
Nutritional Info Amount Per Serving
- Calories: 243.7
- Total Fat: 12.2 g
- Cholesterol: 0.0 mg
- Sodium: 328.2 mg
- Total Carbs: 27.0 g
- Dietary Fiber: 8.3 g
- Protein: 10.8 g
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