This oven-roasted okra is super easy to make! It's accompanied by a Japanese-inspired dip made with vegan mayo, ginger, miso, lime with a hint of toasted sesame oil.
Trim the head of okra if it’s tough. Leave them as a whole or slice in half lengthwise if you prefer less slimy. Transfer to a large bowl. Coat with grapeseed oil then season with salt and black pepper.
Spread them on a baking sheet in a single layer. If you slice them in half, array them with openside up. Pop it in the oven and cook for 15-20 minutes.
Meanwhile, make the dip. In a medium bowl, combine vegan mayo, miso paste, grated ginger, lime juice and toasted sesame oil. Mix well. Transfer to a small serving bowl then sprinkle shichimi pepper on top (optional.) Set aside.
Serve immediately with lime wedges/slices for, and the ginger miso mayo dip.
Notes
If you are not a fan of the slimy texture of okra, slice in half lengthwise and cook longer in the oven to reduce the sliminess.