Pescado a la Veracruzana | Veracruz-Style Vegan "Fish"
Pescado a la veracruzana is one of the most well known Mexican fish recipes. This version is a vegan one that you're going to love! Still has the same delicious flavors but without the fish.
Servings: 4 servings
Calories: 179kcal
Ingredients
- ½ small cauliflower head sliced into 4 steaks or cut into large chunks
- 3 Tablespoons olive oil
- ½ whole white onion sliced
- 4 whole garlic cloves minced
- 1 lb. roma tomatoes roughly chopped (it’s about 4 large tomatoes)
- ¼ cup parsley finely chopped
- 1 cup whole green olives can use those filled with red pepper
- 3 Tablespoons capers
- 1 Tablespoon ground nori
- 1 whole bayleaf
- ½ lime juiced
- 8 whole chiles guerros to taste, optional or use another milder chile
Instructions
- Heat the oil then add cauliflower and saute on both sides. Remove them from the pan and set aside. Add a little more oil to the pan then add the onion and saute until soft.
- Next add garlic, tomato, parsley, olives, capers, nori powder, bayleaf, and lime juice. Stir until well combined and simmer until tomatoes have softened and released their juices. Now mix in the chiles gueros, and carefully add back the cauliflower into the pan. Try to coat the cauliflower with some of the sauce.
- Simmer until the cauliflower is fork tender or to your desired tenderness. Serve with steamed white rice and enjoy!
Nutrition
Serving: 4servings | Calories: 179kcal | Carbohydrates: 9g | Protein: 2g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 719mg | Potassium: 426mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1489IU | Vitamin C: 41mg | Calcium: 52mg | Iron: 1mg
