Okra can be tricky to work with, and sometimes, it’s just not on hand. We’ve been in that spot, craving gumbo or a good stir-fry, only to realize there’s no okra around. It’s frustrating, but guess what? There are plenty of substitutes that can fill in just fine.
We’ve tested so many swaps that we’ve pretty much mastered the art of okra replacement. Some of these are so good they might even become your go-to instead of okra.
From veggies with a similar texture to ones that give you that same thickening power, we’ve got options for all your recipes. No okra? No problem. These substitutes have you covered.

7 Easy Substitutes for Okra
Here are the seven best substitutes for okra you need to try when it’s not on hand.
1 – Zucchini
You’ll never believe how easy it is to swap zucchini for okra. Zucchini has a similar soft texture when cooked. It holds its shape well in stir-fries and soups.
Use it as a 1:1 substitute. Slice it thinly or chop it into small chunks. Zucchini won’t thicken like okra, but it blends seamlessly in most dishes.
It’s mild in taste, so it doesn’t overpower your recipe. We like it most in sautés or curries. It adds bulk without stealing the show.
For more ideas on using zucchini creatively, check out zucchini substitutes to tweak your recipe with ease.
2 – Eggplant
It all started when we ran out of okra and had to get creative with eggplant. Eggplant is soft when cooked and offers a slightly meaty texture. This makes it a good stand-in for okra in soups, stews, and curries.
Use it in a 1:1 ratio. Slice it into bite-sized pieces for the best results. Eggplant absorbs flavors like a sponge, so season it well. It won’t give you the thickening power okra has, but it still adds body.
We think it works best in savory dishes. Its subtle flavor blends into everything without stealing attention. For more on swapping eggplant in recipes, check out other eggplant substitutes that get the job done.
3 – Green Beans
This one substitute will save your recipe and is probably sitting in your fridge already. Green beans are crisp, versatile, and bring a fresh vibe to your meals. They work well as a quick okra replacement in stir-fries, soups, and even curries.
Use them in a 1:1 ratio. Chop into small pieces for even cooking. They lack okra’s sliminess, so your dish won’t thicken in the same way. Season them properly since they keep their flavor after cooking.
Green beans add a mild crunch. They’re reliable for recipes needing texture. They’re also easy to find and inexpensive. While they won’t mimic okra exactly, they complement earthy or savory flavors beautifully.
4 – Nopales (Cactus Pads)
Some recipes insist on nopales as a wildcard swap. They’re soft, slightly tangy, and a bit gooey—kind of like okra’s chill cousin. They bring that slimy texture you might be missing and add a fresh, earthy note.
Use them in a 1:1 ratio for soups, stews, or anything with a saucy vibe. Slice them thin for quicker cooking. They hold up well with heat and absorb flavors easily. Just make sure to remove those spiky bits first—no one wants a mouthful of cactus thorns.
Nopales are widely available in Latin markets and add a fun twist to dishes. They’re budget-friendly, accessible, and not intimidating. Plus, you get bonus points for trying something plants-with-personality cool.
5 – Asparagus
This one substitute will save your recipe in a pinch. Asparagus works as a surprisingly solid swap for okra. Slice spears thinly for soups, sautés, or stews. It has a fresh, slightly earthy flavor and a tender-crisp bite.
Use a 1:1 ratio to replace okra. While it lacks the signature sliminess, asparagus holds its own in texture. It also soaks up other flavors well and balances meals that lean savory or tangy.
Choose young, tender stalks for the best result. Thicker ones can feel fibrous, so slice them extra thin if needed. The best part? It’s easy to prep, widely available, and budget-friendly. Just trim the woody ends, and you’re ready to go.
6 – Frozen Okra
For those times when you think, “Ha, I won’t run out of okra this time” — we’re with you. It happens to the best of us. But luckily, frozen okra is one of the best substitutes for fresh.
Use a 1:1 ratio, and simply thaw before adding it to your dish. Frozen okra has that same slimy texture and thickening power as fresh. It’s perfect if you want everything else in your recipe just right without sacrificing on flavor.
Freezing okra preserves all its qualities. That means it retains nutrients, too (like fiber, vitamins A & C). So technically […], using frozen okra might even be better
7 – Broccoli Stems
Last but not least, we have broccoli stems. This one seems a bit weird at first but trust us on this. Broccoli stems are firm and absorb flavors well. They add bulk and texture to soups, stews, or curries just like okra.
Use them in a 1:1 ratio. They won’t thicken your dish, so use a little extra water or broth if needed. But they do give you that unique vegetable taste without being overpowering.
Next time you’re making stir-fry or gumbo with no okra around, don’t hesitate to swap in broccoli stems for some cool variety. It’s budget-friendly and adds an unexpected touch (plus, it gives you an excuse to use up those neglected stems).
Frequently Asked Questions
Zucchini is a great alternative, as it provides a similar texture without the sliminess.
Yes, eggplant works well in gumbo, though it won’t provide the same thickening effect as okra.
Nopales (cactus pads) have a slightly slimy texture similar to okra but offer a more tart and grassy flavor.
Yes, frozen okra retains most of its texture and flavor, though it may release more moisture when cooked.
Yes, asparagus can work as a substitute, though it lacks the mucilaginous quality that helps thicken stews.

Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.