Vegan Bacalhau com Natas
Discover the ultimate comfort food with this Vegan Bacalhau com Natas—a plant-based twist on the beloved Portuguese classic! This recipe captures the rich and creamy essence of the traditional dish while swapping out codfish for hearts of palm, marinated in soy sauce and crumbled seaweed for a subtle ocean-inspired flavor. Tender layers of boiled potato are nestled with a savory onion and garlic sauté, then bathed in a luxurious vegan béchamel sauce made from almond milk, nutritional yeast, and a hint of nutmeg. Topped with golden breadcrumbs and fresh parsley, this casserole is oven-baked to perfection for a creamy, hearty, and satisfying meal. Ideal for plant-based food enthusiasts or curious cooks looking for a comforting vegan dish, this recipe is the perfect choice for those seeking creamy, dairy-free indulgence with a taste of Portugal!
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Recipe Information
Ingredients
- 400 grams hearts of palm
- 3 tablespoons soy sauce
- 1 sheet seaweed
- 600 grams potatoes
- 4 tablespoons olive oil
- 1 large onion
- 3 cloves garlic
- 500 milliliters unsweetened almond milk
- 3 tablespoons nutritional yeast
- 3 tablespoons cornstarch
- 0.25 teaspoon nutmeg
- 0.5 teaspoon black pepper
- 1 teaspoon salt
- 50 grams breadcrumbs
- 0.25 cup fresh parsley
Instructions
Preheat the oven to 200°C (390°F).
Slice the hearts of palm into thin rings, then marinate them in soy sauce for 15 minutes along with crumbled seaweed to impart a hint of 'sea' flavor.
Peel and thinly slice the potatoes. Boil them in salted water for 7-8 minutes until just tender, then drain and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the finely chopped onion and minced garlic, sautéing until the onion is translucent.
Stir in the marinated hearts of palm and cook for another 3 minutes.
In a saucepan, prepare the vegan bechamel sauce: dissolve cornstarch in a small amount of almond milk. Then, add the rest of the almond milk to the pan with nutritional yeast, nutmeg, black pepper, and salt.
Cook over medium heat, stirring constantly, until the mixture thickens, about 5 minutes.
In a baking dish, layer half of the potatoes, then top with half of the heart of palm mixture. Pour half of the bechamel sauce over this.
Repeat the layers once more with the remaining potatoes, heart of palm mixture, and bechamel sauce.
Sprinkle breadcrumbs over the layered casserole, and drizzle with the remaining olive oil.
Bake in the preheated oven for 20 minutes until the top is golden and bubbly.
Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
1745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.4 g | 89% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7928 mg | 345% | |
| Total Carbohydrate | 242.8 g | 88% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 20.6 g | ||
| Protein | 52.8 g | 106% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 1344 mg | 103% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 5081 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
