Vegan MOFO, day 20. I am quite surprised that I have made it this far. Sticking to a plan is not one of my strong points. I will miss it when it’s over. If you haven’t already, check out which bloggers I chose for the Liebster award here.

When I was a kid my dad fried okra with cornmeal and it was one of my favorite things. I remember talking about dinner with friends in elementary school and having them look at me like I was an alien when I mentioned eating okra the night before. Then as an adult it wasn’t something many people had tried or had wanted to try. It slowly drifted out of my life.

Actually I hadn’t really thought about it until one of my Facebook friends had said they wanted to find a vegan gumbo so I started reading up on this southern dish and found that okra was a popular ingredient. This got me reminiscing about my dad’s okra and how to make it. When I decided on my theme for MOFO I knew from the get go that “O” was going to be dedicated to okra and last week while my parents were visiting my dad taught me how to make it.

Aside from loving okra, I learned that it has some nutritional things going for it. It has a decent amount of protein, vitamin C and calcium. To see the nutritional data click here.

For this recipe you will need frozen okra, it is stickier than fresh okra. Also, the cornmeal I used a bit on the coarse side. I would recommend a finer cornmeal.

Ingredients
16 oz frozen okra defrosted
2 tsp seasoning salt
1 tbsp nutritional yeast
pepper to taste
1 1/4 cup cornmeal
2 tbsp olive oil

In a large bowl mix okra with seasoning salt, pepper and nutritional yeast.  Once okra is well coated add cornmeal and mix well. Heat a large frying pan and add oil. Once oil is hot add okra. Fry over medium heat until golden brown. Serve.