This recipe was adapted from The Southern Vegan.
Fried Green Tomatoes
3 or 4 large firm green tomatoes
2 cups oil
1 cup soy or almond milk
egg replacer for 1 egg
2 cups GF flour (I used a combination of quinoa, cornmeal, brown rice and amaranth flours)
Slice tomatoes (about 1/4-inch thick) and sprinkle with salt on both sides.
Place tomato slices in a colander for 25-30 minutes. (This allows the salt to pull the water out of the tomatoes).
Mix milk and egg replacer.
Heat oil in a large saucepan
Dip the tomatoes into milk mixture, then coat with flour.
I found I only needed 1 cup of the flour mix for 3 large tomatoes.
Deep-fry until golden brown.
Serve with a horseradish based sauce....I used Follow Your Heart Vegan Horseradish Sauce.