Fried Green Tomatoes With Red Pepper Aioli [Vegan]

Ingredients You Need for Fried Green Tomatoes With Red Pepper Aioli [Vegan]

For the Red Pepper Aioli:

½ cup Vegan mayonnaise
¼ cup Vegan sour cream
½ cup roasted red peppers
2 tsp. dried basil
Salt and pepper to taste

For the Fried Green Tomatoes:

5-6 green tomatoes
Salt and black pepper to taste
½ cup fine cornmeal
½ cup chickpea flour
½ cup almond milk
1 ½ tsp. vinegar
1 Tbs. ground flaxseed + 3 Tbs. water
1 Tbs. Cajun seasoning
2-3 Tbs. vegetable oil for frying

How to Prepare Fried Green Tomatoes With Red Pepper Aioli [Vegan]

For the Red Pepper Aioli:

Make the aioli first so it has time to chill in the refrigerator. Add all ingredients to a food processor or blender and mix until smooth. Refrigerate until ready to use.

For the Fried Green Tomatoes:

Cut the tomatoes into ½ inch slices. Season with salt and pepper and let sit for a few minutes while you prepare the other ingredients.
In a shallow bowl, add vinegar to the almond milk and let sit for a few minutes. This creates “buttermilk.”
Add water to the ground flaxseed and mix into a loose paste. This will be your binder (and your Omega-3’s). Add this to the buttermilk.
Heat the oil in a large pan or skillet.
Combine the cornmeal, the flour and the seasoning in a shallow bowl or on a plate.
Dip the tomato slices into the buttermilk/flaxseed mixture and shake off the excess. Dredge the tomato in the flour/cornmeal mixture until it is well covered. Shake off the excess.
Fry until golden brown on both sides. It should take about 3 minutes on each side.
When you remove the tomatoes from the oil, place them on a plate lined with towel paper. Sprinkle a bit of kosher salt on them and then move them to a cooling rack so they stay crispy.
Serve immediately with dipping sauce.

Nutritional Information

Total For Tomatoes Before Frying Calories: 688 | Total Carbs: 114 g | Total Fat: 10 g | Total Protein: 25 g | Total Sodium: 229 mg | Total Sugar: 35 g
Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.