As the world prepares for the Easter Weekend, meal planning and other preparations are well underway. However, one group of foodies, the plant-based eaters, may find themselves slightly neglected during this period.
Thankfully, the people over at Health for Mzansi have thought about this and have created a veggie-fied ‘pickled fish’ recipe for that very reason.
The recipe was originally developed by Foodie Dané Vermeulen who came up with a Cape Malay-inspired pickled cauliflower to put a veggie twist on this Easter classic.
“I’m a big fan of any curry dish and I get quite excited about Cape Malay pickled fish. However, since my transition to a plant-based diet, I knew I had to find a way to recreate this yummy classic,” commented Vermeulen.
PrintIf meat – in general – isn’t your thing, here’s a Cape Malay-inspired pickled cauliflower to put a veggie twist on the Easter classic.
For the curry pickle (to put the pickle in pickled fish)
For battered cauliflower:
For curry pickle:
This recipe was found on healthformzansi.co.za.
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