Vegetarian Okra Stew: A Heartwarming Recipe from My Greek Heritage

As I've transitioned to veganism, I've found it challenging to maintain the same culinary traditions as my family, particularly when it comes to our beloved Greek cuisine. Many traditional Greek dishes rely heavily on dairy and meat products, making it difficult for me to replicate the flavors of my childhood. However, one recipe that has remained close to my heart is a classic vegetarian okra stew, or bamia, which has been passed down through generations in my family.

Growing up, I would often visit my Greek-Cypriot grandmother's house on Saturday nights, where she would treat me to a hearty bowl of bamia. The dish was always served with a generous helping of bulgur wheat or roast potatoes, accompanied by a dollop of thick Greek yogurt and a crusty slice of white bread for sopping up the rich sauce. My grandmother's version of this stew was legendary, with tender okra cooked in a velvety tomato sauce that would warm your heart and fill your belly.

The recipe I'm sharing today is my own vegan adaptation of my grandmother's original bamia. It's a simple yet flavorful dish that captures the essence of traditional Greek cuisine while catering to a plant-based diet. The base of the stew is made with velvety okra, also known as ladies' fingers, which are cooked in a rich tomato sauce infused with aromatic spices and herbs.

Vegetarian Okra Stew Recipe

Ingredients:

* 1 cup dried okra

* 2 tablespoons olive oil

* 1 onion, chopped

* 3 cloves garlic, minced

* 1 can (28 oz) crushed tomatoes

* 1 teaspoon ground cumin

* 1 teaspoon smoked paprika

* Salt and pepper, to taste

* Fresh parsley, chopped (optional)

Instructions:

1. Rinse the okra and soak it in water for at least 30 minutes. Drain and chop into small pieces.

2. Heat the olive oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes.

3. Add the garlic, cumin, smoked paprika, salt, and pepper to the saucepan and stir to combine. Cook for an additional minute.

4. Add the crushed tomatoes to the saucepan and stir to combine with the spice mixture. Bring the sauce to a simmer.

5. Add the chopped okra to the saucepan and stir to combine with the tomato sauce. Reduce heat to low and let simmer, covered, for 30-40 minutes or until the okra is tender.

6. Serve the bamia hot, garnished with chopped fresh parsley if desired.

This vegetarian okra stew recipe is a testament to the rich culinary heritage of my Greek family, adapted for a plant-based diet. It's a dish that warms the heart and satisfies the soul, perfect for a cozy night in with loved ones or as a comforting meal on its own. So go ahead, give this recipe a try, and experience the authentic flavors of Greece without compromising your dietary preferences.

Vegetarian okra stew