Chef Lauren Mahlke created a southern inspired dinner at We Olive in Walnut Creek featuring Occasio Wines. One of her pairings was our Founder’s Collection Sauvignon Blanc with this vegan and gluten-free preparation of fried green tomatoes. A more decadent version can be found in an earlier recipe here.
- 1 Pound Green Tomatoes (sliced ½ thick)
- 1 Cup Soy Milk (unsweetened)
- 2 tsp Hot Sauce
- 1 Cup Corn Meal (fine)
- ¼ Cup Fresh Dill (minced)
- 2 Tbs Olive Oil
- 1 tsp Smoked Paprika
- 1 Tbs Chives (minced)
- Vegan Mayonnaise
- Lemon Zest and Juice
- Salt and Pepper (to taste)
Preheat oven to 400o
In a shallow bowl or plate combine soy milk, hot sauce, salt, and pepper. In another shallow bowl combine corn meal, fresh dill, and paprika.
Line a roasting sheet with parchment paper and thinly coat with olive oil.
Dip green tomatoes into milk mixture and then into corn meal mixture one by one making sure to coat each tomato evenly. Place onto the roasting pan and continue with the remaining green tomatoes.
Roast for 15 minutes then flip green tomatoes over and roast until golden brown.
In a small bowl combine vegan mayo, chive and lemon juice and zest. Top each tomato with the aioli mixture.