This vegan Matamoros style seafood stew is a spicy, tangy, and hearty stew of oyster mushrooms, chickpeas, hearts of palm, and corn simmered in a chile-tomato broth. It is served with chopped cilantro, a splash of lime juice, and tostadas.
Course Main Course
Cuisine Mexican
Keyword gluten-free, nut-free, soy-free, veganmexican
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes