Description:
A very flexible based recipe for any veggie you want to roast! I’ve also had major success with cauliflower, regular broccoli, and potatoes.
Ingredients:
3 firm, green tomatoes
3/4 cup buttermilk (3/4 cup unsweetened plant milk mixed with 1 tablespoon white or apple cider vinegar and let sit for 10 minutes to act as buttermilk)
1 cup gluten-free all purpose flour
1 slice gluten-free bread
1 teaspoon sea salt
1 teaspoon black pepper
Pinch paprika
Pinch cayenne pepper
Pinch onion powder
Coconut oil for the pan
Instructions:
- Wash tomatoes and slice into 1/4-1/2 inch slices.
- Pour butter milk into a bowl and soak tomatoes for 20 minutes.
- Add flour, bread and spices into a food processor and blend to create a fine breading.
- Place the mixture in a shallow dish, take the tomatoes out of the buttermilk and place them in flour mixture to coat them from both sides.
- In a pan, heat 1 tbsp coconut oil over medium – high heat.
- Add tomatoes to pan and cook on both sides for 2 minutes each to lightly brown the outside.
- Place on parchment lined baking sheet in the oven at 425 °F for 8 minutes.
- Optional serving on a sandwich.
Recipe Courtesy of Nadine // Our Vegan Revolution
Adapted from The Plantiful Blonde