Vegan Bacalhau à Brás Style
Vegan Bacalhau à Brás Style
Classic DishBacalhau à Brás
Prep: 35 min • Cook: 30 min. This plant-based interpretation of the classic Portuguese dish, Bacalhau à Brás, features tender hearts of palm or artichoke hearts that beautifully mimic the texture of cod. It's combined with finely diced potatoes or parsnips, sautéed onions, and a creamy cashew or tofu-based 'egg' binder, all seasoned with traditional olives and fresh parsley for an authentic and satisfying taste experience.
- Preparation time
- 35 min
- Cooking time
- 30 min
- Total time
- 1 hr 5 min
- Servings
- 4
Instructions
Prepare the Creamy Binder
- 1In a blender, combine the soaked and drained cashews, 1/4 cup water, nutritional yeast (if using), and lemon juice. Blend until very smooth and creamy. Season with a pinch of salt and pepper. Set aside.
Cook the Potatoes and Onions
- 1Heat 2 tablespoons of olive oil in a large non-stick skillet or frying pan over medium heat.
- 2Add the finely diced potatoes and cook, stirring occasionally, for about 15-20 minutes, or until tender and lightly golden. If they start to stick, add a splash of water. Season with salt and pepper.
- 3Add the remaining 2 tablespoons of olive oil to the skillet. Add the chopped onions and minced garlic, and sauté for 5-7 minutes until the onions are softened and translucent. Stir in the turmeric and cook for another minute.
Combine and Finish
- 1Add the chopped hearts of palm to the skillet with the potatoes and onions. Stir to combine and cook for 2-3 minutes, allowing them to heat through.
- 2Pour the prepared cashew cream mixture over the contents of the skillet. Stir gently to coat everything evenly, creating a creamy texture. Cook for another 2-3 minutes until the sauce has thickened slightly.
- 3Stir in most of the chopped parsley and the halved black olives. Taste and adjust seasoning with salt and pepper as needed.
- 4Serve immediately, garnished with the remaining fresh parsley.
Nutrition Information
- Calories
- 450 kcal
- Protein
- 9 g
- Fat
- 25 g
- Carbs
- 45 g
| Nutrient | Per serving |
|---|---|
| Calories | 450 kcal |
| Protein | 9 g |
| Fat | 25 g |
| Carbs | 45 g |
Tips
- For an even quicker prep, use pre-cooked or canned finely diced potatoes, ensuring they are well-drained.
- Ensure your potatoes are diced very finely for optimal cooking time and texture, similar to a hash.
- Serve hot, garnished with fresh parsley and a side of crusty bread for soaking up any extra sauce.
