Vegan Fried Green Tomatoes: A Delightful Southern Classic with a Plant-Based Twist

Introduction

Fried green tomatoes are a beloved Southern classic, known for their crispy exterior and tangy, flavorful interior. Traditionally, this dish is made with eggs and dairy, but our vegan version maintains the rich, satisfying taste while aligning with plant-based dietary preferences. This recipe is not only a fantastic option for vegans but also a delightful choice for anyone looking to enjoy a classic comfort food with a healthier twist.

Ingredients

For the Tomatoes:

  • 4 medium green tomatoes, sliced into 1/4-inch thick rounds
  • 1 cup all-purpose flour
  • 1 cup unsweetened plant-based milk (such as almond or soy milk)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup cornmeal
  • 1 cup panko breadcrumbs
  • Cooking oil for frying (such as canola oil)

For the Dipping Sauce (optional):

  • 1/2 cup vegan mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup
  • 1 teaspoon hot sauce (optional)
  • Salt and pepper to taste

Instructions

Preparation

  1. Slice the Tomatoes: Wash the green tomatoes thoroughly and slice them into 1/4-inch thick rounds. Ensure the slices are uniform to ensure even cooking.
  2. Prepare the Buttermilk Mixture: In a medium bowl, combine the plant-based milk with apple cider vinegar. Stir well and let it sit for 5 minutes. This mixture acts as a vegan buttermilk substitute.
  3. Season the Flour: In a separate shallow dish, place the all-purpose flour. Add smoked paprika, garlic powder, onion powder, salt, and black pepper. Mix thoroughly to combine the seasonings evenly.
  4. Prepare the Coating: In another shallow dish, combine cornmeal and panko breadcrumbs. This mixture will provide a crispy texture to the tomatoes.

Coating the Tomatoes

  1. Dredge in Flour: Take each tomato slice and dredge it in the seasoned flour, ensuring it’s fully coated. Shake off any excess flour.
  2. Dip in Buttermilk Mixture: Next, dip the floured tomato slice into the vegan buttermilk mixture, allowing any excess liquid to drip off.
  3. Coat with Cornmeal Mixture: Finally, press the tomato slice into the cornmeal and panko breadcrumb mixture, ensuring an even and thorough coating on both sides.

Frying

  1. Heat the Oil: In a large skillet, pour enough cooking oil to cover the bottom of the pan by about 1/4 inch. Heat the oil over medium-high heat until it shimmers.
  2. Fry the Tomatoes: Working in batches to avoid overcrowding, carefully place the coated tomato slices in the hot oil. Fry for 2-3 minutes per side, or until golden brown and crispy. Adjust the heat as necessary to prevent burning.
  3. Drain and Serve: Remove the fried tomatoes from the skillet and place them on a paper towel-lined plate to drain excess oil. Serve hot.

Optional Dipping Sauce

  1. Prepare the Sauce: In a small bowl, mix together vegan mayonnaise, Dijon mustard, maple syrup, and hot sauce (if using). Season with salt and pepper to taste. Serve alongside the fried green tomatoes.

Nutritional Information

Per Serving (4 slices):

  • Calories: 260
  • Total Fat: 14g
  • Saturated Fat: 1.5g
  • Cholesterol: 0mg
  • Sodium: 440mg
  • Total Carbohydrates: 30g
  • Dietary Fiber: 3g
  • Sugars: 5g
  • Protein: 4g

Nutritional Analysis: Our vegan fried green tomatoes are a wholesome choice, offering a satisfying crunch and flavor while being relatively moderate in calories and fat. The dish provides a good amount of dietary fiber, making it a balanced addition to your meal.

Weight Watchers (WW) SmartPoints

  • Freestyle SmartPoints: 7 points per serving
  • WW PointsPlus: 7 points per serving
  • WW FlexPoints: 7 points per serving

Tips for Success

  1. Green Tomatoes: Use firm, unripe green tomatoes for the best texture and tangy flavor. Ripe tomatoes may become too soft and mushy during frying.
  2. Oil Temperature: Maintain the oil temperature to ensure a crispy coating. If the oil is too hot, the coating may burn before the tomatoes are cooked through. If it’s too cool, the tomatoes may absorb excess oil and become greasy.
  3. Batch Cooking: Fry in small batches to avoid overcrowding the skillet, which can lower the oil temperature and result in unevenly cooked tomatoes.
  4. Alternative Coatings: For a gluten-free option, substitute the all-purpose flour with gluten-free flour and use gluten-free panko breadcrumbs.
  5. Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven to maintain crispiness.

Conclusion

Vegan Fried Green Tomatoes are a versatile and delectable dish that can be enjoyed as an appetizer, side dish, or even a light main course. This plant-based recipe offers a crispy, flavorful experience without compromising on taste or health. With the detailed instructions and nutritional information provided, you can easily prepare this Southern classic in your own kitchen.

Feel free to experiment with the optional dipping sauce or serve the fried tomatoes with your favorite vegan ranch or aioli. Enjoy the rich flavors and textures of this classic dish, now made vegan!