Persian Okra Stew

This Persian Okra Stew ties together earthy middle-eastern flavors with hearty okra pods and chunky vegetables. Throw all the ingredients in a slow cooker and voila! A healthy, satisfying meal with plenty of leftovers. If a non-vegan version is desired, sub ground turkey for veggie crumbles (you may wish to brown the meat in the slow cooker prior to adding remaining ingredients).

Persian Okra Stew

Persian Okra Stew

VirtualRDN
This Persian Okra Stew ties together earthy middle-eastern flavors with hearty okra pods and chunky vegetables.
Print Recipe

Share Recipe

Calories

Ingredients
  

  • 2 Tbsp olive oil
  • 3 cloves garlic , minced
  • 3 stalks celery , chopped
  • 1 large onion , chopped
  • 1 green bell pepper , chopped
  • 3 cups okra pods , well rinsed with ends cut off
  • 3 yukon gold potatoes , chopped
  • 8 oz mushrooms , chopped
  • 1 cup frozen peas
  • 1 1/2 cups frozen veggie crumbles
  • 28 oz diced tomatoes (no-salt-added)
  • 3 oz tomato paste
  • 6 cups low-sodium veggie broth
  • 1 1/2 tsp ground turmeric
  • 1 1/8 tsp ground thyme
  • 2 tsp paprika
  • 1/2 tsp cinnamon
  • 2 bay leaves
  • 1 Tbsp brown sugar
  • 1 Tbsp balsamic vinegar
  • 1 cup parsley leaves

Instructions
 

  • Add all ingredients through brown sugar to slow cooker. Cook on low for 6 hours or high for 4 hours. Stir in balsamic vinegar and parsley before serving.
guest
0 Comments
Inline Feedbacks
View all comments