Re: Veracruz Style Red Snappe
By: Dave Drum to Ben Collver on Mon Sep 23 2024 06:34:00

Thanks for the additional recipe. Here's a vegan version:

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Title: Vegan Pescado A La Veracruzana
Categories: Mexican, Vegetarian
Yield: 4 Servings

1/2 sm Cauliflower; sliced into
- 4 steaks
3 tb Olive oil
1/2 White onion; sliced
4 cl Garlic; minced
1 lb Roma tomatoes (4 lg);
- roughly chopped
1/4 c Parsley; finely chopped
1 c Green olives
3 tb Capers
1 tb Nori sheets; ground
1 Bay leaf
1/2 Lime; juice of
8 Chiles guerros; to taste
- (optional)

Preparation time: 15 minutes
Cooking time: 30 minutes

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!

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!

Recipe by Nancy Lopez

Recipe FROM:
<https://mexicanmademeatless.com/pescado-a-la-veracruzana/>

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