Vegan Baked (Not Fried) Green Tomatoes

My wife loves fried green tomatoes. They’re her favorite thing that her mom makes, so I wanted to see if I could make a plant-based, oil-free version that’s close to as good as her mom’s (and score some points while I’m at it). Challenge accepted!

I made these with whole wheat panko breadcrumbs, powdered egg substitute, and white whole wheat flour, and baked them. And they were a hit! This recipe is for a pretty plain version, so feel free to spruce it up to your own liking. When I made these the first time, I made them into sandwiches with avocado, lettuce, and my Oil-free Vegan “Fiesta” Mayonnaise.

If you’re looking to add some flavor to the breading, I would suggest using seasoned crumbs (or adding your own seasonings). Another idea might be to add Vegan Parmesan Cheese Topping either to the bread crumbs or after baking (or both)!  Enjoy.

baked fried green tomatoes

Vegan Baked (Not Fried) Green Tomatoes

Print Pin Review
Total Time: 45 minutes
Servings: 4

What you’ll need

  • 4 green tomatoes, sliced ¼" thick
  • ¼ cup white whole wheat flour
  • 3 egg replacers, prepared
  • 1 cup whole wheat panko bread crumbs

How you’ll do it

  • Preheat oven to 425°.
  • Add flour, egg replacer, and bread crumbs to separate shallow bowls.
  • Coat tomato slices in flour, then egg substitute, then breadcrumbs. You may need to add additional water to the egg replacer mix to get the right consistency. Some are pretty thick. You want it to be able to coat without being sludgy.
  • Place tomato slices onto a baking sheet lined with parchment paper. I use silicone baking mats instead of parchment, and I’d definitely recommend picking some up if you haven’t already.
  • Bake at 425° for 20 minutes. Flip tomatoes and bake for another 10 minutes, until both sides look golden and crispy.
  • Add your favorite condiments and enjoy!

Did you make this? Well, what did you think? Leave a comment and let me know how it came out, or if you have a question about the recipe, fire away!

Do you have a favorite recipe you’d like to share on KevCooksPlants? Send it to me at kev@kevcooksplants.com and I’ll take a look (and of course credit you when it’s posted).

Tell Kev what you think!

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