Healthy Vegan "Fried" Green Tomatoes w/ Homemade Chipotle Ranch

Healthy Vegan "Fried" Green Tomatoes w/ Homemade Chipotle Ranch

Difficulty: 3/5 (5 being hardest)
Spice Level: 1/3 (3 being spiciest)

Prep & Cook Time: 40 minutes
Servings: 12-14 tomatoes

The Challenge: Vegan Fried Green Tomatoes

What a great snack - fried green tomatoes. I live in the South, and it is one of those delicious Southern treats that is pretty darn tasty but not quite tasty or vegan. Typically, you take a green tomato, slice it healthy, mix in a three-part battering > flour, egg bath, breadcrumbs. The part that is not vegan is the milk + egg bath. Further, these are nearly always deep-fried.

Now, I won't say these are as good as the originals, but they also are no oil, baked instead of fried, and use flax-meal + almonds for the eggs and milk. All in all, though, they are damn tasty! It is a quick and easy prep job with a 25-minute bake afterwards.

But what fried green tomato is tasty without a delicious dip! To complement these goodies, I decided to do a ranch dressing made from scratch along with chipotles...chipotle ranch coming up in just a 2-3 minutes. Yum!

Perfect for a pick-me up during the middle of the week or for tailgating or gameday > these fritters are winners!!

Let's get into it.


Fried Green Tomato

  • 3 green tomatoes, sliced 1/4-inch thick
  • 1/2 cup organic all-purpose flour
  • 1 tablespoon garlic powder
  • 3 tbl flaxmeal + 9 tlb water (3 flax eggs)
  • 3 tbl dairy-free unsweetened milk
  • 1.25 cups gluten-free bread crumbs
  • 1 tsp smoked parika
  • 1 tsp chipotle chili powder

Chipotle Ranch

  • 3/4 cup vegan mayo
  • 2 tbl dairy-free unsweetened milk
  • 3/4 tsp apple cider vinegar
  • 2 cloves garlic, minced
  • 1 tbl fresh parsley
  • 1 tsp fresh dill
  • 1/2 tsp onion powder
  • 1/4 tsp salt
  • pinch of paprika
  • pinch of black pepper
  • 2 chipotles in adobo sauce + 1 tsp of adobo sauce

Equipment You'll Need:

Cutting Board . Sharp Cutting Knife . Measuring Cups . Measuring Spoons . 2 Plates . Small Bowl . Baking Pan . Siplat . Mixing Bowl . Whisk . Serving Bowl


Before You Cook:

  • Wash and cut all fresh ingredients
  • Preheat oven to 350F
 1. Start by mixing the flaxmeal with water and set aside to create a flaxmeal egg.

1. Start by mixing the flaxmeal with water and set aside to create a flaxmeal egg.

 2. Next mix flour with garlic powder on a plate and set aside.

2. Next mix flour with garlic powder on a plate and set aside.

 3. Next, once the flax egg has set, whisk in milk.

3. Next, once the flax egg has set, whisk in milk.

 4. Mix the paprika and chili powder with breadcrumbs.

4. Mix the paprika and chili powder with breadcrumbs.

 5. Now, we will begin to coat the tomatoes. Frist, coat each side well with the flour and spice mixture.

5. Now, we will begin to coat the tomatoes. Frist, coat each side well with the flour and spice mixture.

 6. dip the tomato into the flax egg mixture and let the mixture drip off the tomatoes.

6. dip the tomato into the flax egg mixture and let the mixture drip off the tomatoes.

 7. Coat the tomato in the breadcrumb mixture.

7. Coat the tomato in the breadcrumb mixture.

 8. Line the tomatoes on a pan with a silpat or parchment paper on it. Put into oven and bake 15 minutes, flip tomatoes and bake another 10 minutes.

8. Line the tomatoes on a pan with a silpat or parchment paper on it. Put into oven and bake 15 minutes, flip tomatoes and bake another 10 minutes.

 9. Mix all ingredients sans chipotles with whisk in bowl.

9. Mix all ingredients sans chipotles with whisk in bowl.

 10. Mix in the chipotles to make your chipotle ranch.

10. Mix in the chipotles to make your chipotle ranch.

 11. Serve and enjoy!

11. Serve and enjoy!

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