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Vegan fried green tomatoes on white plate with remoulade.
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5 from 30 votes

Vegan Fried Green Tomatoes

Don't let summer go by without making these vegan Fried Green Tomatoes at least once. They are golden and crispy on the outside and they melt in your mouth. This recipe is also gluten-free, nut-free and soy-free, with a low-carb option.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side
Cuisine: American, Southern American
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Vegan fried green tomatoes
Servings: 12 (approx)
Calories: 106kcal


  • 2 shallow baking dishes or bowls
  • Cast iron skillet (or nonstick skillet)


  • 4 large green tomatoes (cut into ⅓rd to ½-inch thick slices. Sprinkle the tomato slices with salt and ground black pepper and set aside for five minutes on a rack)
  • 4 tablespoons flaxmeal (if using tapioca starch use 6 tablespoons)
  • cup non-dairy milk (can use vegetable stock instead)
  • 2 teaspoons thyme (divided)
  • teaspoons garlic powder (divided)
  • teaspoons onion powder (divided)
  • 1 cup stone ground cornmeal (or almond flour for low-carb version)
  • 1 teaspoon paprika
  • Salt and ground black pepper to taste
  • 2 tablespoon vegetable oil (or cooking spray, for frying)


  • In a shallow bowl large enough to hold the tomato slices, whisk the nondairy milk, flaxmeal, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 ½ teaspoons thyme and salt and ground black pepper to taste. If the mixture feels too thick thin it out with more milk, but keep in mind you want the mixture to be thick enough to coat the tomato slices.
  • Place the cornmeal in another shallow bowl. Whisk with the remaining garlic powder, onion powder, thyme and paprika.
  • Dredge each slice of tomato in the milk-starch mixture to coat it, and then in the cornmeal so the slice is coated on all sides.
  • Heat a nonstick or cast-iron skillet and coat the bottom with oil. Fry each slice of tomato for about five minutes on each side over medium-high heat, or until golden-brown. Flip over and cook the other side.
  • Remove to a dish lined with paper towels, and sprinkle with some more salt and pepper when hot, if desired. Serve hot.


  • Even if you're not keto, try the version with almond flour instead of cornmeal. It's really delicious--I think I liked it even more than the traditional cornmeal version.
  • To air fry the tomatoes instead of frying them, after coating them in cornmeal, place in a single layer in the air fryer basket. Spray the tops with oil. Preheat the air fryer to 400 degrees and air-fry 3-4 minutes on either side or until golden-brown.
  • Fried green tomatoes are best eaten fresh off the skillet, because they tend to soften as they stand, because of the moisture in the tomatoes. If you have leftovers, be sure to crisp them up on the skillet or in the oven before serving.
  • Cut the tomatoes into fairly thick slices--about ⅓rd to ½ inch thick.
  • If you like a little extra spice in the fried green tomatoes, add up to a teaspoon of cayenne or a teaspoon of creole seasoning when making the flax mixture.


Serving: 2slices | Calories: 106kcal | Carbohydrates: 14g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Potassium: 211mg | Fiber: 3g | Sugar: 3g | Vitamin A: 457IU | Vitamin C: 16mg | Calcium: 35mg | Iron: 1mg