Vegan Bacalhau com Natas

Experience the comforting flavors of traditional Portuguese cuisine with a fully plant-based twist in this Vegan Bacalhau com Natas. This dairy-free and fish-free adaptation swaps salt cod for marinated hearts of palm, infused with a hint of "ocean" flavor from seaweed and soy sauce. Tender potato slices are layered with a creamy vegan bechamel sauce made from almond milk, nutritional yeast, and a touch of nutmeg, delivering richness without animal products. Finished with a golden breadcrumb topping and a garnish of fresh parsley, this oven-baked casserole is irresistibly indulgent yet entirely cruelty-free. Perfect for a hearty family dinner or a centerpiece dish for plant-based celebrations, this vegan recipe brings the warmth of Portuguese comfort food to any table.

Nutriscore Rating: 71/100

Prep Time:25 mins

Cook Time:45 mins

Total Time:70 mins

Servings: 4

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

Directions

Step 1

Preheat the oven to 200°C (390°F).

Step 2

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.

Step 3

Peel and thinly slice the potatoes. Boil them in salted water for 7-8 minutes until just tender, then drain and set aside.

Step 4

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.

Step 5

Stir in the marinated hearts of palm and cook for another 3 minutes.

Step 6

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.

Step 7

Cook over medium heat, stirring constantly, until the mixture thickens, about 5 minutes.

Step 8

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.

Step 9

Repeat the layers once more with the remaining potatoes, heart of palm mixture, and bechamel sauce.

Step 10

Sprinkle breadcrumbs over the layered casserole, and drizzle with the remaining olive oil.

Step 11

Bake in the preheated oven for 20 minutes until the top is golden and bubbly.

Step 12

Garnish with chopped fresh parsley before serving.

Nutrition Facts

Serving size	(1942.4g)

Amount per serving	% Daily Value*
Calories	1745.2

Total Fat 69.4g	0%
Saturated Fat 11.0g	0%
Polyunsaturated Fat 6.8g
Cholesterol 0mg	0%
Sodium 7928.1mg	0%
Total Carbohydrate 242.8g	0%
Dietary Fiber 32.6g	0%
Total Sugars 20.6g
Protein 52.8g	0%

Vitamin D 185.6IU	0%
Calcium 1344.4mg	0%
Iron 17.0mg	0%
Potassium 5081.0mg	0%

*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.

Source of Calories

Fat: 34.6%

Protein: 11.7%

Carbs: 53.7%