+GF
This meal is served on a big plastic tray (like from a food court), covered in newspaper and topped with an overflowing mixture of shrimp, potatoes, onions, peppers, tomatoes and corn smothered in a spicy, delicious tomato-based sauce that you could sop up with the crusty, toasted bread served on the side. The veggies and sauce make the whole thing, and it was super easy to sub out little crustaceans with healthy plant foods. We replaced the shrimp with seasoned hearts of palm and mushrooms, which both taste and have a texture similar to the original—but you know, vegan! —AS
SERVES 4 TO 6
MARINADE
½ cup (120 ml) white cooking wine
2 tbsp (30 ml) lemon juice
1½ tsp Old Bay seasoning
¼ tsp black truffle sea salt (regular sea salt works here, too)
1 (14½-oz [410-g]) can hearts of palm, drained
1½ cups (100 g) sliced mushrooms (we used shiitake, but oyster or lobster mushrooms would be great, too!)
SAUCE
2 (6-oz [170-g]) cans tomato paste
6 oz (170 g) soyrizo (soy chorizo; optional, but worth it)
2 cloves garlic, minced
1 cube vegetable bouillon
2 tsp (4 g) chili powder
1 tsp cayenne pepper
1 tsp smoked paprika
1 tsp Old Bay seasoning
½ tsp ground cumin
¼ tsp black truffle sea salt (or regular sea salt)
¼ tsp black pepper
3 cups (710 ml) water
EVERYTHING ELSE
1 tbsp (15 ml) oil
2 large bell peppers, seeded and roughly chopped
2 medium onions, roughly chopped
2 cobs of corn, halved
4 medium red potatoes, cut into 1” to 2” (2.5- to 5-cm) cubes
1 tomato, roughly chopped
Cilantro, for garnish (optional)
FOR THE MARINADE
In a large bowl, combine the white cooking wine, lemon juice, Old Bay and salt. Drain the hearts of palm and slice them into ½-inch (1.3-cm) circles. Roughly chop the mushrooms and place the ‘shrooms and hearts of palm slices into the marinade. Let marinate for at least 1 hour or as long as overnight.
FOR THE SAUCE
While the marinade comes together, make the sauce by whisking together the tomato paste, soyrizo, garlic, vegetable bouillon cube, spices and water in a large bowl. Set aside.
FOR EVERYTHING ELSE
Heat the oil over medium heat in a large cast-iron skillet. Cut the bell peppers, onions, corn, red potatoes and tomato.
Place the corn and potatoes into a medium pot and boil until fork tender. Add the bell peppers and onions to the skillet and cook until they begin to soften, about 3 to 5 minutes. Add the cooked corn coblets, potatoes and tomato, and cook them all together, stirring occasionally, for another 5 minutes. Add the sauce mixture to the pan and stir to combine. Simmer for 15 minutes.
While the veggie and sauce mixture simmers, pour the hearts of palm and mushroom marinating mixture into a medium pan and cook over medium heat until the leftover marinating liquid reduces and thickens. Remove from the heat, add to the sauce and veggie mixture and stir to combine. Cook for another minute or two, until the mixture is a bit soupy and everything is well combined. Top with cilantro, if you like, and serve with crusty bread and a squeeze of lemon.
Note: Leftovers last in a sealed container in the fridge for up to a week. It may need a little water added when reheating because the sauce will thicken as it cools.