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Vegan Bacalhau à Brás Style - Image 1

Vegan Bacalhau à Brás Style

European cuisineMediterranean cuisineVegan cuisinePortuguese cuisine
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Vegan Bacalhau à Brás Style

Bacalhau à Brás

  1. Other Fish Dishes >
  2. Meat Substitute Vegan Dishes

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
Units:
Scale:

Ingredients

  • 14oz hearts of palm(drained and roughly chopped)
  • 18oz potatoes(peeled and very finely diced (julienned))
  • 2 pcs onions(finely chopped)
  • 4oz cashews(soaked in hot water for at least 1 hour, then drained (for the creamy binder))
  • 4oz black olives(pitted and halved)
  • 1/2 cup parsley(fresh, chopped)
  • 4 tbsp olive oil
  • 2 tsp garlic(minced)
  • 1/2 tsp turmeric(for color)
  • 2 tbsp nutritional yeast(optional, for a cheesy flavor)
  • 1 tbsp lemon juice
  • salt(to taste)
  • black pepper(freshly ground, to taste)

Instructions

Prepare the Creamy Binder

  1. In 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

  1. Heat 2 tablespoons of olive oil in a large non-stick skillet or frying pan over medium heat.
  2. Add 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.
  3. Add 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

  1. Add 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.
  2. Pour 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.
  3. Stir in most of the chopped parsley and the halved black olives. Taste and adjust seasoning with salt and pepper as needed.
  4. Serve immediately, garnished with the remaining fresh parsley.

Nutrition

Nutrition information is not calculated yet

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.

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