Vegan Veracruz

PESCADO A LA VERACRUZANA is, as I found out whilst searching the interwebs, a white fish in the style of Veracruz. Apparently the area’s cuisine is a mix of Caribbean, Spanish Cuban.

I loved fish before I went vegan, but sometimes I still crave that whitefish flavor. So, of course I had to make a similar dish because it looked F-ING #delicious and I knew I could #veganize it. I’m calling it skinless @gardein fishless fillets in a Veracruz-ish sauce. YES, its true. You don’t have to eat the fried part of the fishless fillet. YOU CAN TAKE IT OFF. DONT FREAK OUT!!

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I made some corn off the cob elote to go along with the fish.

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Ingredients:

3 fishless fillets

1/4 white onion chopped

1/2 tomato chopped

1 clove garlic

Salt/pepper

1/2 tsp each Oregano, chives, chili powder @badiaspices

Lime juice

A few leaves of spinach if you don’t have cilantro like me lol

1 tbsp mayo @followyourheart

1 tbsp sour cream @tofuttibrands

Olive oil

1 chipotle pepper chopped from can with Adobe sauce and 1 tsp adobe sauce from can

1/4 cup @violife feta

Recipe:

Preheat oven to pkg directions. When at temp, put fish in oven safe dish, set timer 15 min and flip then cook 8 more min. While that’s happening, cook drained corn in pan. In a small bowl, mix mayo, salt/pepper, chives, lime juice, chili powder, most of the feta, some of spinach. Pour hot corn over mayo mix and stir until combined. Top with more cheese and spinach. In a cast iron skillet or non stick pan, add oil, onion and garlic. Cook a few min then add tomatoes, chipotle and sauce , salt/pepper, oregano. When fish done, take out, take off breading and add to pan and coat with sauce mixture. Cover to steam a couple more min. You can take fish out of oven earlier prob if you want and stem in skillet longer. Once done, drizzle a little more oil on top and serve with corn.

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#govegan #f52grams #veganfoodlovers #veganfood #veganshare #veganrecipes #vegangirl #vegankids #mexican #veracruz #pescado #bestofvegan #whatveganseat