A vibrant and flavorful dish combines tender okra and crisp kohlrabi for a satisfying plant-based meal. Perfect for any time of day, it’s easy to make and packed with wholesome goodness.
Prep Time10 min
Cook Time45 min
Total Time55 min
Difficulty
Hard
Cooking Tips
Make sure to dry the okra well before cooking to reduce sliminess.
Cut the kohlrabi into uniform pieces to ensure even cooking.
Use a hot pan to get a nice caramelization on the vegetables for extra flavor.
Ingredients
0/12
Why This Dish Is A Crowd Favorite
Full of vibrant flavors and textures. The combination of okra and kohlrabi creates a unique and satisfying meal. It’s packed with nutrients and perfect for those looking to enjoy a wholesome plant-based option.
Step 1
Heat your oven to 425°F (220°C) and line a baking sheet with foil, then give it a quick spray with cooking spray. In a bowl, toss together the kohlrabi, chopped onion, paprika, and garlic powder. Drizzle in a tablespoon of olive oil and mix everything until it’s well coated. In another bowl, put the okra and drizzle with the remaining olive oil. Sprinkle in the cornmeal, salt, and pepper, then stir everything so the okra is nicely coated.
Step 2
Spread the okra on one side of the baking sheet and the kohlrabi mixture on the other. Pop it in the oven for about 25 minutes. After that, give both sides a good stir—keeping them separate—and then bake for another 20 to 25 minutes, until the okra is crispy and the kohlrabi is golden and tender.
Step 3
Once everything is cooked, take the tray out and gently mix the okra and kohlrabi together. Finish by stirring in some sunflower seeds for a nice crunch. Serve warm and enjoy!
118
people cooked this recipe
ByDaniel Wilson
Daniel focuses on practical recipes with clear steps and familiar ingredients.
Best Ways To Serve
Serve this hash with a side of warm crusty bread or over a bed of fluffy quinoa. It also pairs nicely with a fresh green salad or a dollop of vegan yogurt for added creaminess.
Storage Advice
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave to maintain texture and flavor. This dish can also be frozen, but the texture may change slightly upon thawing.
Frequently Asked Questions
Can I use fresh okra instead of frozen?
Yes, fresh okra works well. Just make sure to cut it into similar sizes and dry it thoroughly before coating with oil and cornmeal.
How can I make this dish gluten-free?
Use gluten-free cornmeal or substitute with almond flour for a gluten-free option.
Can I prepare this recipe without an oven?
You can pan-fry the kohlrabi and okra separately on medium heat until tender and crispy, but the texture may differ slightly.
What can I substitute for sunflower seeds if I don’t have any?
Try pumpkin seeds, chopped nuts, or omit them entirely if preferred.
How do I store leftovers and reheat them?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or oven to retain crispness.
Can I add other vegetables to this dish?
Yes, root vegetables like carrots or sweet potatoes can be added, but adjust cooking times accordingly.
Is this recipe suitable for meal prepping?
Absolutely, it reheats well and can be portioned for several meals throughout the week.
Why is cornmeal used on the okra?
Cornmeal helps create a crispy coating on the okra when baked, enhancing texture and flavor.
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