Summer is still ongoing and what better way to enjoy this season by eating a vegan delicious meal: oven-baked okra, coleslaw, and cornbread. Not only it’s vegan, the meal is quick, healthy, and delicious. Perfect for a nice outdoor picnic. 🙂

Oven-baked Okra, Coleslaw, and Cornbread

5 from 1 vote

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Prep Time 1 hour hr

Cook Time 45 minutes mins

Course Main Course

Cuisine American

Servings 12 Servings

Calories 533 kcal

Ingredients

  

• 1 cup raw cashews coleslaw
• 1/3 cup water coleslaw
• 1 tbsp maple syrup coleslaw
• 2 tbsp dijon mustard coleslaw
• 1 1/2 tbsp white vinegar coleslaw
• 2 tsp apple cider vinegar coleslaw
• 3 tbsp  yellow or red onion coleslaw
• 2 cups shredded carrot coleslaw
• 4 cups chopped red and green cabbage coleslaw
• 1 1/4 cup all-purpose flour cornbread
• 1 cup yellow corn meal cornbread
• 2/3 cup granulated sugar cornbread
• 1 tsp salt cornbread
• 1 tbsp baking powder cornbread
• 1 1/4 cup unsweetened almond milk cornbread
• 1/3 cup canola oil cornbread
• 4 1/3 cups rice flour okra batter
• 4 1/2 cups water okra batter
• 2 tbsp salt okra batter
• 2 tbsp oil okra batter
• 4 cups cornmeal okra dry ingredients
• 3 tbsp nutritional yeast okra dry ingredients
• 1 tbsp cayenne pepper
• 1 tbsp garlic powder okra dry ingredients
• 1 tbsp onion powder okra dry ingredients
• 1 tbsp thyme okra dry ingredients
• 1 tbsp salt okra dry ingredients
• 8 cups okra

Keyword Meal, Summer, Vegan, Vegetables

Step 1

In a large pot, pour in the hot water and cashews. Heat it up until it boils, and turn it off. Wait for for the pot to cool down a bit before blending (I used a hand blender and regular blender, but you can skip the hand blender process and go straight to the blender. Make sure you have enough water for the blender to run smoothly.) The cashew cream should have a smooth texture. Add vinegars, maple syrup, salt, pepper, and lemon juice for taste.

Step 2

Chop cabbages, onion, and carrot. Sprinkle salt and mix. Pour in the cashew cream and dijon. Mix again. If the coleslaw still taste plain, add additional salt.

Step 3

Preheat the oven for 360F. Mix the dry ingredients for the cornbread first. Add and mix the wet ingredients. The dough should be smooth and thick. In a cooking spray muffin pan, (this one is optional. Any pan will work.) scoop your dough and baked for 15 mins. You can use a thermometer to check the bread (bread temperature is 195F) or a toothpick.

Step 4

Preheat the oven for 425F. Chop your okra and mix it with the wet ingredients. Toss the okra into the dry-season ingredients. Mix well and put in a cooking spray pan. Bake okra for 7-10 minutes. Season with salt for taste.

There you have it. A perfect healthy meal for the summer. For more recipes, try my Gambian peanut stew. More content coming soon! 🙂

God bless, 

Kejaré Cuisine