I roast okra with garlic, plant butter and a bold seasoning blend until it’s tender and richly flavored, and my Garlic Okra keeps its texture without the usual slime to make you wonder what I did.

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I used to skip okra at the market cause I thought it’d be slimy, but my Garlic Okra totally changed my mind. This Garlic Roasted Okra comes out mouthwateringly tender from the oven, crisp at the edges and soaked in plant butter and garlic cloves so every bite has rich, savory depth.

Not slimy at all, and honestly kinda addictive, it made me rethink what okra can be. If you ever wonder What To Do With Okra, this is the answer you didn’t expect.

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Ingredients

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Packed with fiber and vitamin C, kinda mucilaginous, roasts to crisp edges.
Adds creamy richness and healthy fats, its silky but not heavy.
Extra virgin oil brings monounsaturated fats and helps crisp, subtle fruitiness.
Sharp savory bite, boosts aroma and immune friendly compounds, never subtle.
bright acidic kick, cuts richness, adds light tang and freshness.
Nutty cheesy umami without dairy, adds vitamin B12 and savory depth.
Smoky warmth and color, gives subtle heat and deep roasted flavor.
Fresh herb finish, adds brightness, small dose of vitamins and colour.

Ingredient Quantities

1 pound fresh okra trimmed (about 450 g)

2 tablespoons plant butter (vegan butter)

1 tablespoon extra virgin olive oil

3 garlic cloves minced

1 tablespoon lemon juice

1 tablespoon nutritional yeast

3/4 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

1/2 teaspoon smoked paprika

1/4 teaspoon red pepper flakes optional

2 tablespoons fresh parsley chopped for garnish

How to Make this

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1. Preheat oven to 425F and line a rimmed baking sheet with parchment or foil; pat the trimmed okra dry with paper towels so it won’t steam and get slimy.

2. Put 2 tablespoons plant butter and 1 tablespoon olive oil in a small microwave safe bowl or saucepan, melt and stir until combined.

3. Stir 1 tablespoon lemon juice, 1 tablespoon nutritional yeast, 3 4 teaspoon sea salt, 1 4 teaspoon black pepper, and 1 2 teaspoon smoked paprika into the melted butter and oil until smooth.

4. Place the okra on the lined sheet in a single layer with space between each pod; pour the butter mixture over the okra and toss with your hands or tongs so every piece is well coated.

5. Roast the okra for about 10 to 12 minutes until the undersides start to brown.

6. Meanwhile finely mince 3 garlic cloves. After the first roast period pull the pan out, sprinkle the minced garlic and 1 4 teaspoon red pepper flakes (if using) over the okra, give everything a quick toss and spread back into a single layer.

7. Roast another 8 to 12 minutes until the okra is tender and nicely browned at the edges and not at all slimy; if you want extra crispness broil 1 to 2 minutes watching closely so it doesn’t burn.

8. Remove from oven, taste and adjust salt or pepper if needed, then sprinkle with 2 tablespoons chopped fresh parsley and serve immediately.

Equipment Needed

1. Rimmed baking sheet (lined with parchment or foil)
2. Parchment paper or foil
3. Sharp chef’s knife and cutting board for trimming okra and mincing garlic
4. Paper towels to pat okra dry
5. Small microwave safe bowl or small saucepan for melting the butter and oil
6. Measuring spoons (tablespoon and 1/4 tsp increments)
7. Whisk or fork to mix the butter sauce
8. Tongs (or clean hands) to toss the okra
9. Oven mitts or pot holders for pulling the hot pan from the oven

FAQ

Q: How do I stop the okra from getting slimy? A: Make sure it is bone dry before roasting, trim but dont slice it too small, spread in a single layer so air can circulate, and roast at a high temp (about 425°F / 220°C) until nicely browned. Lemon juice and nutritional yeast help cut the slime too.

Q: Can I use frozen okra? A: Yes, but thaw completely and pat very dry first. Frozen okra is softer so it wont get as crisp; roast a little longer and give it space on the pan to evaporate excess moisture.

Q: Do I have to use plant butter or can I just use oil? A: You can use only extra virgin olive oil and it will still taste great, but the plant butter adds a richer, slightly nutty mouthfeel. Use whatever you have, just coat the okra so the seasonings stick.

Q: Can I make this on the stovetop instead of the oven? A: Sure. Cook in a wide skillet over medium high heat, stirring or tossing regularly until pieces are browned, about 8 to 12 minutes. Dont cover the pan or the steam will make it soggy.

Q: How do I adjust the heat and smokiness? A: Cut back or skip the red pepper flakes for less heat, or add more for a kick. Increase smoked paprika for more smoky flavor, or swap in regular paprika if you want less smoke.

Q: How long does leftovers keep and how do I reheat them? A: Store in an airtight container in the fridge for up to 3 days. Reheat in a hot oven or skillet to crisp them back up, microwave will make them limp so avoid that if you can.

Garlic Roasted Okra Recipe Substitutions and Variations

Plant butter: swap 1:1 with coconut oil (solid, mild coconut taste) or use vegan margarine; olive oil works too but the okra will roast less crisp.
Extra virgin olive oil: use avocado oil or grapeseed oil for a higher smoke point and more neutral flavor.
Nutritional yeast: replace with 1 tbsp vegan Parmesan or for non vegan cooks use grated Pecorino/Parmesan; crushed toasted almonds plus a pinch of salt also gives a nutty, cheesy vibe.
Smoked paprika: if you dont have it use regular paprika plus a drop of liquid smoke, or swap with chipotle powder for smokey heat; smoked salt also can stand in, use sparingly.

Pro Tips

1) Pat the okra bone dry and preheat the baking sheet in the oven so the pods hit a screaming hot surface right away. If they dont hit heat immediately they’ll steam and get slimy.

2) Don’t crowd the pan, give each pod room or roast in two batches. If your okra are big slice them lengthwise so more surface area browns and theres less chance of that gooey texture.

3) Add the garlic late like the recipe says, garlic burns fast and gets bitter. Also consider sprinkling half the nutritional yeast after roasting so it keeps that cheesy note instead of charring.

4) For extra crispness dust the okra very lightly with cornstarch or fine cornmeal before tossing with the fat, or use the broil for 1 minute at the end but watch it super close or it will burn.