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.
Course: dinner, lunch, main, Main Course
Cuisine: Mexican, vegan mexican
Keyword: cauliflower, fish, pescado, vegan fish
Author: Nancy Lopez & MexicanMadeMeatless.com
1/2smallcauliflower headsliced into 4 steaks or cut into large chunks
1lb.roma tomatoesroughly chopped (it’s about 4 large tomatoes)
1cupwhole green olivescan use those filled with red pepper
8wholechiles guerrosto taste, optional or use another milder chile
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!