Let’s add some Southern flair to our menu with vegan fried green tomatoes Recipe! These crispy treats are a delightful appetizer or side dish. Simply slice green tomatoes, dip them in a batter made of flour, plant-based milk, and spices, and coat them with breadcrumbs. Fry until golden brown and crispy on the outside yet tender on the inside. Serve hot with a dollop of vegan ranch or aioli for dipping.
WHY WILL YOU LOVE IT?
- The crispy exterior contrasts perfectly with the tangy green tomato inside.
- Ideal for those seeking a dairy-free and egg-free option without compromising on taste.
- Serves as a versatile appetizer or side dish, easily paired with your favorite dipping sauces.
Finding the perfect balance between indulgence and health-conscious eating can often feel like a culinary tightrope.
Enter the vegan fried green tomatoes recipe, a dish that revolutionizes traditional Southern comfort food with a plant-based twist.
Imagine biting into a slice of tangy green tomato encased in a golden, crispy coating free from animal products. This was my revelation after years of attempting to merge my love for classic flavors with a vegan lifestyle.
By reimagining this beloved dish, I discovered a way to satisfy my cravings and share this joy with others looking for healthier, ethical alternatives.
What Are Vegan Fried Green Tomatoes?
Vegan fried green tomatoes are a plant-based version of the classic Southern dish, substituting traditional egg-based batter with vegan alternatives to create a crispy, cruelty-free coating.
The green tomatoes, picked before ripening, provide a tangy and slightly sour taste that contrasts beautifully with the savory, crunchy exterior.
This dish is popular among vegans and non-vegans for its delightful texture and flavor. Using ingredients like almond milk, flaxseed, or chickpea flour offers a delicious, ethical, and healthier choice for those looking to enjoy classic comfort food without animal products.
Quick Fact – Green tomatoes are not just unripe red tomatoes; some varieties are specifically grown to be enjoyed green, offering a unique, tangy flavor ideal for frying.
Recipe Directions
- Whisk together non-dairy milk, flax meal, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 ½ teaspoon thyme, and salt and pepper in a shallow bowl. Add more milk if necessary to adjust the thickness, but ensure it’s thick enough to coat the tomato slices.
- Place cornmeal in another shallow bowl. Whisk in the remaining garlic powder, onion powder, thyme, and paprika.
- Dredge each tomato slice in the milk mixture first, ensuring it’s fully coated. Then, coat each slice in the cornmeal mixture, covering all sides.
- Heat a nonstick or cast-iron skillet over medium-high heat and coat the bottom with oil.
- Fry each tomato slice for about 5 minutes on each side or until they turn golden brown. Ensure to flip them carefully to cook both sides evenly.
- Once cooked, transfer the slices to a dish lined with paper towels to absorb excess oil. If desired, sprinkle additional salt and pepper on the hot slices.
- Serve the vegan fried green tomatoes hot as a delicious appetizer or a side dish.
Variations, Add-Ons, And Toppings
Variations
- Breading Alternatives: Experiment with different breading options like panko breadcrumbs, almond flour, or crushed crackers for varying textures.
- Spice Blends: Customize the breading mixture with different spice blends such as Cajun seasoning, Italian herbs, or a curry powder mix for a unique flavor twist.
- Batter Enhancements: Incorporate nutritional yeast or vegan parmesan into the batter for a cheesy flavor, or add a dash of hot sauce or mustard for extra zing.
Add-Ons
- Dipping Sauces: Serve with an array of dipping sauces like vegan ranch, spicy aioli, barbecue sauce, or a tangy remoulade to complement the tomatoes’ tangy flavor.
- Salsa or Relish: Top with fresh salsa, corn relish, or a tangy chutney to add a fresh, vibrant contrast to the crispy tomatoes.
- Vegan Cream Fraîche: A dollop of vegan cream fraîche can add a creamy, tangy element that pairs beautifully with the crunchy exterior and tangy tomato.
Toppings
- Fresh Herbs: Garnish with fresh basil, cilantro, or dill to add freshness and color.
- Avocado Slices: Top with ripe avocado slices or a dollop of guacamole for a creamy texture and rich flavor.
- Crumbled Vegan Cheese: Sprinkle with crumbled vegan feta or shredded vegan mozzarella before serving for a cheesy touch.
- Crispy Onions or Garlic: Add crispy fried onions or garlic chips for an extra crunch and flavor boost.
Vegetable Substitutions
- Zucchini or Eggplant: Great for lasagna layers or meaty dishes.
- Mushrooms: Portobello, shiitake, or cremini offer a meaty texture for burgers, stews, and gravies.
- Cauliflower: Perfect for wings, steaks, or mashed as a creamy base.
- Jackfruit: Shreds like meat, ideal for tacos pulled “pork” sandwiches.
- Chickpeas or Lentils: Substitute for ground meat in sauces, loaves, or salads.
- Sweet Potatoes: Versatile in baking, as fries, or as a base for vegan cheeses.
- Butternut Squash: Roasted for filling in ravioli and enchiladas or as a creamy soup base.
- Beets: Roasted or grated, they add color and depth to salads, burgers, and dips.
- Spinach or Kale: For a green boost in smoothies, quiches, or as a substitute for less hearty greens.
- Carrots: Shredded in cakes, cooked for a sweet side, or spiralized for a noodle substitute.
Quick Tip – For a deeper flavor in vegan dishes, try roasting vegetables before adding them to soups, stews, or sauces. This enhances their natural sweetness and complexity.
Best Side Dishes
- Creamy Coleslaw A tangy, vegan mayo-based slaw adds crunch and freshness.
- Cornbread Moist, slightly sweet vegan cornbread complements the savory tomatoes.
- Black-Eyed Pea Salad A hearty, protein-rich salad with a vinaigrette dressing.
- Collard Greens Sautéed in garlic and olive oil for a simple, flavorful side.
- Sweet Potato Fries Oven-baked for a sweet and crispy contrast.
- Quinoa Salad A light, nutritious option with plenty of fresh vegetables and a lemony dressing.
- Mac and Cheese A creamy, vegan version offers comfort food appeal.
- Okra and Tomatoes Stewed together for a traditional Southern side.
- Cucumber Salad Refreshing and light, dressed with vinegar and herbs.
- Baked Beans Smoky, sweet, and satisfying, made without animal products.
How To Serve?
- Classic Appetizer: Serve on a platter with dipping sauces such as vegan ranch, aioli, or a spicy remoulade on the side.
- Sandwich or Burger: Stack them in a crusty bun with lettuce, avocado, and a smoky barbecue sauce for a hearty sandwich or burger.
- Salad Topper: Slice or halve the tomatoes and lay them on top of a mixed green salad drizzled with balsamic reduction.
- Brunch Feature: Accompany with scrambled tofu, vegan sausages, and toast for a Southern-inspired brunch.
- Taco Filling: Slice them into strips and use them as a filling for tacos, adding coleslaw, cilantro, and a squeeze of lime for freshness.
- With Grits: Serve alongside creamy vegan grits for a true Southern meal, garnished with fresh herbs or green onions.
- As a Side: Pair with vegan mac and cheese, collard greens, or corn on the cob for a full feast.
- Loaded Style: For a loaded appetizer, top with vegan sour cream, chopped chives, and shredded vegan cheese.
- On a Sharing Platter: Combine vegan finger foods like cauliflower wings, stuffed jalapeños, and dips for a sharing platter.
Quick Tip – To maintain the crunch in vegan fried green tomatoes, let them rest on a wire rack instead of paper towels after frying. This prevents sogginess.
Storage & Make Ahead
- Refrigeration: Store leftovers in an airtight container for up to 3 days. Reheat in the oven to preserve crispiness.
- Freezing: For longer storage, freeze on a baking sheet before transferring to a freezer-safe bag. Use within 2 months.
- Make Ahead: Prepare the batter and slice tomatoes ahead of time. Store separately in the fridge. This makes assembly and frying quick and easy.
- Breading: Coat tomatoes with the dry mix and lay on a tray in the fridge for a few hours before frying to help the coating stick better.
- Sauces: Whip up dipping sauces a day in advance to save time and enhance flavors.
Recipe Fact – The tradition of frying green tomatoes originates from the Southern United States, a dish that ingeniously utilizes unripe tomatoes for their firm texture and tangy flavor.
Time-Saving Tips
- Prep Vegetables in Advance: Slice your green tomatoes and any other vegetables you plan to serve with them the night before. Store them in the refrigerator to save time on the day of cooking.
- Batch Prepare the Coating: Mix your dry and wet coating ingredients in large quantities. Store them in airtight containers. This way, you only have to dredge and fry when you’re ready to cook.
- Use a Large Skillet: Fry multiple slices in a large skillet at once, reducing the cooking time.
- Preheat Your Cooking Oil: Let your oil heat up while preparing the tomatoes. This ensures that the tomatoes start frying when they hit the pan, saving time and ensuring a crispy exterior.
- Ready Your Serving and Storing Setup: Lay out serving plates and storage containers before you start frying. This way, you can quickly move cooked slices out of the pan and to their next destination without pause.
- Cleanup as You Go: Keep your workspace tidy by cleaning up spills and used dishes while frying your tomatoes. This minimizes post-cooking cleanup time.
- Freeze Extra Batches: If you make a large batch, freeze fried green tomatoes on a baking sheet before transferring them to a freezer bag. Reheat in the oven for a quick meal or side dish later on.
Vegan Fried Green Tomatoes Recipe
Equipment
- Mixing Bowls
- Whisk
- hallow dishes
- Nonstick or cast-iron skillet
- Spatula
- Paper Towels
- Wire rack (optional)
- Measuring Cups and Spoons
- Knife
- Cutting Board
Ingredients
- 4 large Green tomatoes (cut into ⅓rd to ½-inch thick slices)
- 4 tbsp Flax meal (or tapioca starch) 6 tablespoons if using tapioca starch)
- ⅔ cup Non-dairy milk (or vegetable stock)
- 2 tsp Thyme (divided)
- 1½ tsp Garlic powder (divided)
- 1½ tsp Onion powder (divided)
- 1 cup Stone-ground cornmeal (or almond flour)
- 1 tsp Paprika
- Salt and ground black pepper To taste
- 2 tbsp Vegetable oil (or cooking spray)
Instructions
- Prepare the Wet Mixture: In a shallow bowl, combine non-dairy milk, flax meal, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 ½ teaspoon thyme, and salt and pepper to taste. Whisk until smooth. If the mixture is too thick, add more milk, but it should be thick enough to adhere to the tomato slices.
- Prepare the Dry Mixture: Place the cornmeal in another shallow bowl. Whisk in the remaining garlic powder, onion powder, thyme, and paprika until well combined.
- Dredge the Tomatoes: Dip a tomato slice into the milk mixture, ensuring it’s fully coated on all sides. Next, transfer the coated slice to the cornmeal mixture. Cover it completely with cornmeal, patting gently to adhere.
- Heat the Skillet: Place a nonstick or cast-iron skillet over medium-high heat. Add vegetable oil to coat the bottom of the skillet.
- Fry the Tomatoes: Once the oil is hot, place the coated tomato slices in the skillet. Fry for about 5 minutes on each side until golden brown and crispy. Be careful when flipping the slices to ensure that they are even cooking on both sides.
- Drain and Season: After frying, transfer the tomato slices to a plate lined with paper towels to remove excess oil. While still hot, sprinkle more salt and pepper on top, if desired.
- Serve: Enjoy the vegan fried green tomatoes immediately while hot. They make a perfect appetizer or a delightful addition to any meal as a side dish.
Notes
- Flax Meal Mixture: Acts as a vegan egg replacement, providing the batter’s necessary stickiness.
- Thickness Adjustment: The batter should coat the tomato slices well; adjust with non-dairy milk as needed.
- Cornmeal Coating: Offers a crunchy texture; substitute with almond flour for a low-carb option.
- Medium-High Heat: Ensures a golden, crispy exterior without burning.
- Flipping Carefully: Prevents the batter from falling off and ensures even cooking.
- Serving Hot: Maximizes the crunchiness and flavor.
- Seasoning Post-Fry: Enhances taste; adjusts according to preference.
- Storage: Best enjoyed fresh, but can store leftovers in the fridge and reheat in the oven.
Nutrition Table
Frequently Asked Questions
Can I Make Vegan Fried Green Tomatoes Gluten-Free?
Yes, you can make vegan fried green tomatoes gluten-free by substituting the regular cornmeal with gluten-free cornmeal or almond flour and ensuring that any other ingredients used, such as non-dairy milk or baking powder, are certified gluten-free. This allows those with gluten sensitivities or celiac disease to enjoy this dish without compromising taste or texture.
What Can I Use Instead Of Flax Meal For The Batter?
If you don’t have a flax meal, use other vegan binding agents, such as chia seeds ground into a fine powder or tapioca starch. Both chia seeds and tapioca starch create a gel-like consistency when mixed with liquid, similar to a flax meal, making them excellent for creating a batter that sticks to the tomato slices.
How Can I Make The Coating Extra Crispy?
To achieve an extra crispy coating, ensure the oil is hot enough before frying (around 350°F or 175°C), and don’t overcrowd the skillet, as this can lower the oil’s temperature.
Additionally, some cooks recommend adding a small amount of baking powder to the cornmeal mixture, which can help create a lighter, crispier crust due to its leavening properties.
Are These Suitable For A Low-Carb Diet?
Vegan fried green tomatoes can be adapted for a low-carb diet by replacing cornmeal with almond flour or another low-carb flour alternative. While green tomatoes contain some carbs, they are relatively low, making this dish suitable for those on a low-carb diet, especially with the right adjustments.
How Can I Store Leftovers And Reheat Them?
To store leftovers, place them in an airtight container and refrigerate for up to 3 days. Avoid the microwave for the best results when reheating, as it can make the coating soggy.
Instead, reheat them in an oven or toaster oven at 375°F (190°C) for about 10 minutes or until they are heated and the coating is crispy again. This method helps to preserve the texture and flavor of the dish.
