Vegetarian Bacalhau com Natas
Discover a plant-based twist on a Portuguese classic with this Vegetarian Bacalhau com Natas! This hearty casserole swaps traditional salt cod for tender, shredded jackfruit, perfectly mimicking the flaky texture of fish. Layers of parboiled potatoes, sautéed jackfruit, and a rich, velvety béchamel sauce come together under a golden crust of melted cheese and crispy breadcrumbs. Infused with aromatic garlic, onions, and bay leaf, and finished with a sprinkle of fresh parsley, this dish delivers all the comforting flavors of the original—without the seafood! Ideal for family dinners or special occasions, this easy-to-make vegetarian recipe is sure to delight even the most traditional palates.
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Recipe Information
Ingredients
- 500 grams Jackfruit (young, green, canned)
- 3 tablespoons Olive oil
- 1 large Onion
- 3 Garlic cloves
- 600 grams Potatoes
- 1 Bay leaves
- 200 milliliters Heavy cream
- 300 milliliters Milk
- 3 tablespoons All-purpose flour
- 3 tablespoons Butter
- 0.5 teaspoon Nutmeg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Parsley
- 150 grams Grated cheese (e.g., Cheddar or mozzarella)
- 3 tablespoons Breadcrumbs
Instructions
Drain the canned jackfruit and rinse it thoroughly. Shred the jackfruit pieces into smaller, fibrous bits resembling fish flakes.
Preheat the oven to 200°C (390°F).
Peel and thinly slice the potato. Parboil the slices in salted water for about 5 minutes until they are just tender. Drain and set aside.
Dice the onion finely and mince the garlic cloves.
In a large pan, heat olive oil over medium heat. Add the onion and garlic and sauté until translucent and fragrant.
Add the shredded jackfruit and bay leaf to the pan. Cook for 10 minutes, stirring occasionally, until the jackfruit is softened. Season with salt and pepper. Remove the bay leaf.
In a separate saucepan, melt butter over medium heat. Add flour and whisk continuously for about 2 minutes to create a roux.
Gradually add milk to the roux, whisking constantly to prevent lumps. Once smooth, add the heavy cream and continue whisking until the mixture thickens into a creamy béchamel sauce.
Season the sauce with salt, black pepper, and nutmeg.
In a greased baking dish, layer half of the potatoes, followed by half of the jackfruit mixture. Pour half of the béchamel sauce over the layers.
Repeat the layers with remaining potatoes, jackfruit, and béchamel sauce.
Sprinkle grated cheese evenly over the top, followed by breadcrumbs.
Bake in the preheated oven for 25-30 minutes until the top is golden and bubbly.
Remove from oven and let the dish cool slightly. Garnish with chopped parsley before serving.
Nutrition Facts
Calories |
828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.7 g | 66% | |
| Saturated Fat | 26.9 g | 135% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 888 mg | 39% | |
| Total Carbohydrate | 74.4 g | 27% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 31.7 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 430 mg | 33% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 1363 mg | 29% | |
*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.
