Vegetarian Veracruzana

Vegetarian Veracruzana
Vegetarian Veracruzana

Veracruzana is popular on the Yucatan peninsula in Mexico and is usually served with fresh fish (such as red snapper). A key to this dish is the Salsa a la Veracruzana which is a classic Mexican salsa that is an intriguing blend of fresh tomatoes, green olives, capers and with a slight kick of chile pepper.

While Veracruzana is more commonly made with fish or chicken we gave it a fun twist as a vegetarian dish. This refreshing vegetarian option has whole wheat pasta and garbanzo beans (chick peas) and is loaded with protein and fiber. If you make the beans from scratch, you'll also save the additional salt that can be in the canned beans. The fresh kale adds a delightful crispness to this dish.

 Print Recipe

Cuisine: Mexican
Ingredients:
  • 2 tablespoons olive oil
  • 1 pound red tomatoes, seeded and diced
  • 1 small red bell pepper, seeded and diced
  • 1 small orange or yellow bell pepper, seeded and diced
  • 1 poblano chile, seeded and diced
  • 1 small onion, thinly sliced
  • 1 Tablespoon Roasted Garlic Flakes
  • 1 Bay Leaf
  • 1/4 cup white vinegar
  • 1 tablespoon Mexican Oregano
  • 1/2 cup pitted, sliced green olives, preferably manzanilla
  • 2 tablespoons drained capers
  • Pasta:

  • 8 ounces of whole wheat, angel hair pasta (or your preference)
  • 2 cups garbanzo beans canned or cooked
  • 5 ounces kale
  • 2 tablespoons fresh lemon juice
  • ground black pepper to taste
Instructions:
  1. Heat skillet to medium high heat, add olive oil and onions.
  2. Cook onions about 5 minutes and add garlic flakes, bell peppers and poblano pepper, cook another 3-5 minutes until peppers are soft.
  3. Add tomatoes, vinegar, Bay Leaf and Mexican Oregano, cook until tomatoes start to break down and become soft.
  4. Reduce heat to medium low and add olives and capers.
  5. Let salsa cook until it starts to thicken up, about 5-7 minutes.
  6. Remove Bay Leaf and remove from heat, keep warm.
  7. Prepare pasta as per package instructions.
  8. Drain pasta, set aside and keep warm.
  9. Divide pasta on 4 serving plates
  10. Add equal amounts of the greens and pasta to each plate.
  11. Spoon salsa on top of pasta and greens.
  12. Garnish with cracked black pepper.
  13. Serve warm.
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