This plant-based Gluten-Free Vegan Oven-Baked "Fried" Green Tomatoes recipe is a healthy makeover of traditional "fried green tomatoes" and is made with only 8 clean, real food ingredients that you can feel good about eating. You'll love that they're made without cornmeal, white flour, eggs, oil, store-bought breadcrumbs or Parmesan cheese!
Table of Contents
Here's Why This Recipe Works
My top 3 favorite reasons:
- 100% Gluten-Free and Vegan!
- Oven-Baked and Not Fried!
- Made with Only 8 Clean, Real Food Ingredients!
This Gluten-Free Vegan Healthy Oven-Baked "Fried" Green Tomato recipe is my cleaned-up version of the classic Southern dish "Fried Green Tomatoes".
I came across some organic green tomatoes at the grocery store and wondered what could make with them - until I remembered fried "green tomatoes" (duh).
How could I live in Southern Louisiana my whole life and not remember "fried green tomatoes"?
So I decided to I needed to make a healthier version of the classic Southern Fried Green Tomatoes recipe - and make it gluten-free - and now we have Gluten-Free Vegan Healthy Oven-Baked "Fried" Green Tomatoes to the rescue!
My healthy makeover recipe does not include the following ingredients or equipment:
- No cornmeal
- No white flour
- No weird gluten-free flour blend
- No eggs
- No Parmesan cheese
- No store-bought breadcrumbs
- No cooking spray
- No aluminum foil
My healthier version is oven-baked, plant-based, vegan, gluten-free, dairy-free, egg-free, oil-free, paleo-friendly, keto-friendly (with only 2 net carbs!) and Medical Medium compliant with substitutions.
"Feel good about what you eat..."
- Karielyn Tillman
Ingredients
This recipe is made with only 8 clean, real food ingredients that are easy-to-find and that you probably already have on hand!
Try to buy organic ingredients whenever possible.
- Green Tomatoes
- Almond Flour
- Almond Milk
- Nutritional Yeast
- Ground Garlic Powder
- Ground Paprika
- Ground Cayenne Pepper
- Himalayan Pink Salt
Make sure you visit my "5 Fast Facts of Nutrient-Dense Foods" to see the nutritional benefits of the ingredients I used in this recipe!
How To Make This Recipe: Step-By-Step Instructions
You can make this easy recipe in just a few steps and I'll show you how below.
Before you get started, do these two things:
- Preheat your oven to 425 degrees
- Prepare a cookie sheet lined with parchment paper and set aside.
Step 1: Prepare The Breadcrumbs
This step only takes just a few minutes and all you need to do is add all the ingredients for the breadcrumbs to a small bowl and stir until they are well combined.
You can adjust the seasonings to your preference, especially the cayenne pepper, in case you don't like it spicy or if you like it extra spicy.
After you finish making the bread crumbs, divide the mixture into two small bowls.
The breadcrumb mixture will start to get soggy about half-way through and using a second bowl will give you a fresh bowl to use for the second half.
Set the bowls aside while you prepare the tomatoes.
Step 2: Prepare The Tomatoes
One of the benefits of using a "green" tomato is that they are very firm and will hold up well and not be flimsy like a red tomato.
But you need to make sure you cut them in a medium thickness (not too thin, not too thick).
Depending on the size of your green tomato, you should be able to get at least (4) slices per small-sized tomato.
After you've cut you tomatoes, set them aside while you prepare the assembly line.
Step 3: Prepare The Assembly Line
Start an assembly line in the following order, from left to right:
- Plate with the sliced green tomatoes
- Small bowl with almond milk
- Small bowl with ½ the breadcrumb mixture
- Prepared cookie sheet lined with parchment paper
Dip the sliced green tomatoes individually into the bowl of almond milk, making sure both sides are completely covered.
Next, dip the sliced green tomato into the bowl of breadcrumbs, again, making sure both sides are completely covered.
Transfer the coated green tomatoes onto the prepared baking sheet, making sure they are spread out evenly and not overlapping.
When you run out of breadcrumbs in the first bowl, begin using the second bowl of fresh breadcrumbs.
Bake the green tomatoes at 425 degrees for approximately 10 minutes, or until they are golden.
Serve with your favorite dip and they are best served hot from the oven.
Karielyn's Ingredient Substitutions + Tips
Almond Milk. You don't have to use homemade almond milk, but if you use a store-bought brand, just make sure it's "unsweetened".
Nutritional Yeast. You will need to omit this if you need the recipe to be 100% Medical Medium® Compliant.
Cayenne Pepper. Adjust this to your preference - a little more if you like spicy and a little less or omit altogether if you don't like spicy or will be serving this to children.
Frequently Asked Questions
In my opinion, yes!
Not only are traditional fried green tomatoes unhealthy because they are "fried" in oil, but they are made with white flour and eggs - making them not vegan or gluten-free.
Here are the typical ingredients found in a traditional S.A.D. (Standard American Diet) Fried Green Tomatoes recipe:
S.A.D. (Standard American Diet) Fried Green Tomato Recipe Ingredients: White Flour, Eggs, Milk, Cornmeal, Breadcrumbs, Vegetable Oil (for frying)
My healthier version is oven-baked, plant-based, vegan, gluten-free, dairy-free, egg-free, oil-free, paleo-friendly, keto-friendly (with only 2 net carbs!) and Medical Medium® Compliant with substitutions.
My go-to homemade Gluten-Free Vegan Bread Crumbs coating is the key to keeping this appetizer as healthy as possible.
I use it to make all kinds of oven-baked vegetable appetizers, and my top 5 favorites are these:
Gluten-Free Vegan Oven Baked Zucchini Chips
Gluten-Free Vegan Oven Baked Fried Pickles
Gluten-Free Vegan Oven-Baked Zucchini Fries
Gluten-Free Vegan Oven-Baked "Fried" Artichokes
Gluten-Free Vegan Oven-Baked Avocado Fries
My favorite sauce I like to pair with my oven-baked "fried" green tomatoes with this tangy + tart Raw Vegan Roma Tomato and Tahini Dressing and it is a match made in heaven!
Check out my Dips, Dressings, and Sauces page to get more gluten-free vegan ideas!
Order Recipe Ingredients
Shop for ingredients to make this recipe and my favorite kitchen tools all in one place!
Gluten-Free Vegan Oven-Baked "Fried" Green Tomatoes
Ingredients
- 2 large organic green tomatoes (or 4 small)
- ½ cup homemade almond milk
For the bread crumbs:
- ½ cup almond flour
- ½ cup nutritional yeast*
- ½ teaspoon organic ground garlic powder
- ½ teaspoon organic ground paprika
- ½ teaspoon organic ground cayenne pepper
- ½ teaspoon Himalayan pink salt
Medical Medium Substitutions:
Instructions
- Preheat oven 425 degrees. Prepare a cookie sheet lined with parchment paper and set aside.
Prepare the bread crumbs:
- Add all ingredients for the breadcrumbs to a small mixing bowl and stir until well combined. Adjust seasonings to your preference.
- Divide the mixture in half and separate it into two small mixing bowls. Set aside.
Prepare the tomatoes:
- Slice the tomatoes in medium thickness (not too thin, not too thick). You should be able to get 4 slices per each small tomato. Set aside.
Prepare an assembly line:
- Start an assembly line in the following order, from left to right:
- 1. Plate with sliced green tomatoes
- 2. Small bowl with almond milk
- 3. Small bowl with ½ the bread crumb mixture
- 4. Prepared cookie sheet lined with parchment paper
Assembly:
- Dip each tomato slice into the bowl of almond milk, making sure both sides are completely covered.
- Next, toss the tomato slice into the bowl of bread crumbs, again, making sure both sides are completely covered.
- Transfer the coated green tomatoes onto the prepared baking sheet, making sure they are spread out evenly and not overlapping.
- Repeat steps 1-3 for the remaining tomatoes.
- When you run out of breadcrumbs in the first bowl, begin using the second bowl of fresh breadcrumbs. Using a second bowl will ensure you don't have soggy breadcrumbs.
- Bake at 425 degrees for approximately 15 minutes, or until the tops are golden brown.
- Remove the cookie sheet from the oven, carefully flip the tomatoes slices over and place the pan back in the oven for an additional 5 minutes, or until the backside is golden brown.
- Optional: Garnish with chopped parsley and/or serve with your favorite gluten-free vegan dip or dressing.
- Best when served hot from the oven.
Recipe Notes
Nutrition Information
Copyright Notice
The notes, instructions, and photographs for this recipe are copyrighted material and are protected under the Digital Millenium Copyright Act (DMCA). They cannot be used legally without my written permission.
More Healthy Gluten-Free Vegan Snacks
Check out these:
- Vegan Cheesy Scalloped Potatoes
- Clean Eating Zucchini Boats with Creamy Garlic Sauce
- Acorn Squash Rings with Walnuts and Dried Apricots
- or my Real Food Vegan™ 14-Day Meal Plan Program with 42 plant-based vegan + gluten-free recipes made with clean, real food ingredients just like this one that you will love!
Karielyn Tillman
Hi, I'm Karielyn! I'm the published cookbook author of CLEAN DESSERTS, creator of Real Food Vegan™ Programs, and content creator of The Healthy Family and Home™ website since 2012.
I specialize in creating easy, healthy plant-based recipes that are gluten-free + vegan and made with clean, real food ingredients that you can feel good about eating.
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Gabrielle Atchley says
Thanks so much for this recipe! I was having quite a time trying to find this in an oil free version, so huge huge thank you!
and I was wondering about using chickpea flour instead of almond? would love to know your thoughts 🙂
Karielyn Tillman says
Hi there Gabrielle! You're very welcome...I'm glad you found my recipe!
I haven't tested the recipe with chickpea flour, but don't see why it wouldn't work. If I didn't have almond flour on hand that would probably be my next go-to flour to try.
Thanks for the question and I hope it turns out good for you! 🙂
Karis says
So you don't have to oil the pan you bake them on at all?
They sound good, but don't want them sticking.
Karielyn says
Hi there Karis! I didn't oil the pan when I made them...just line your baking pan with parchment paper and not only will they come off easily but clean up will be a breeze!
Thanks for the question and I hope you enjoy the recipe 🙂
Bruce Platter says
Really easy. I was searching for a good vegan use for all the green tomatoes I have - frost came in and I had to pick them. This was it. Turned out great - I added a little cumin and red pepper flakes to the mix to kick it up a bit.
Karielyn says
Hi there Bruce! I'm so jealous that you have homegrown green tomatoes! But I'm really glad you found a good use for them...and I love the idea of adding red pepper flakes as that's one of my favorite seasonings!
Thanks for trying out the recipe and for taking the time to let me know you enjoyed it...I really appreciate it 😉
Berealyoga says
This recipe makes me giddy -- I've been craving zuke sticks for so long!! I stumbled upon your site (thanks to HonkifyourVegan.com) and haven't stopped drooling since. I can tell how much hard work goes into each post, and I want you to know it's worth it! Your site and your recipes ooze with love. Thanks!
Karielyn says
Hi there! Thank you so much for you kind comments and support...I really appreciate it 😉
Usnea says
AMAZING!!! I have been waiting all week to make these:) thank you sooo much for sharing. I only changed a couple things due to almond allergies. I used coconut milk and brown rice flour instead. Also I added some roasted cashews for crunch and they really needed to get used. They came out fantastic, no clumping and stuck right on those delicious green babies. The only thing I could conplain about is it seemed a bit powdery. I am pretty sure its because of the brown rice flour. As for the dressing, I didn't have a roma, so I used sungolds from the garden, a little parsley, one xlove garlic and a dash of rice vinegar. Super excited to find your blog and cant wait to try so many more of your simple, & healthy recipes. Just what my family and I have been searching for. (please excuse any type-o's and mispelling, my phone is all I got and I think it hates me 😉 )
Karielyn says
Hi there! I'm so glad to hear you enjoyed them! I've never really used brown rice flour before, but it's good to know that it worked out. I love your idea of using the roasted cashews too!
Now your dressing/dip you came up with has me wanting to try it out...I bet the combo of garlic and tangy rice vinegar was a perfect match with the baked green tomatoes.
Thanks so much for taking the time to let me know you liked the recipe and others on my website...I truly appreciate it 😉