Vegetarian Bacalhau com Natas

Experience the indulgent flavors of "Vegetarian Bacalhau com Natas," a plant-based twist on the traditional Portuguese classic. This creamy casserole replaces salted cod with tender, shredded young jackfruit, perfectly mimicking the dish’s signature texture. Paper-thin layers of parboiled potatoes, a velvety béchamel sauce infused with nutmeg, and a golden topping of cheese and breadcrumbs come together to create a rich, satisfying bake. Aromatic garlic, onions, and a touch of bay leaf elevate the flavors, while fresh parsley adds a burst of color and brightness. Perfect for vegetarians craving comfort food with a Mediterranean flair, this hearty casserole is a show-stopping centerpiece for weeknight dinners or special occasions.

Nutriscore Rating: 65/100

Prep Time:25 mins

Cook Time:50 mins

Total Time:75 mins

Servings: 4

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

Directions

Step 1

Drain the canned jackfruit and rinse it thoroughly. Shred the jackfruit pieces into smaller, fibrous bits resembling fish flakes.

Step 2

Preheat the oven to 200°C (390°F).

Step 3

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.

Step 4

Dice the onion finely and mince the garlic cloves.

Step 5

In a large pan, heat olive oil over medium heat. Add the onion and garlic and sauté until translucent and fragrant.

Step 6

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.

Step 7

In a separate saucepan, melt butter over medium heat. Add flour and whisk continuously for about 2 minutes to create a roux.

Step 8

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.

Step 9

Season the sauce with salt, black pepper, and nutmeg.

Step 10

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.

Step 11

Repeat the layers with remaining potatoes, jackfruit, and béchamel sauce.

Step 12

Sprinkle grated cheese evenly over the top, followed by breadcrumbs.

Step 13

Bake in the preheated oven for 25-30 minutes until the top is golden and bubbly.

Step 14

Remove from oven and let the dish cool slightly. Garnish with chopped parsley before serving.

Nutrition Facts

Serving size	(2128.7g)

Amount per serving	% Daily Value*
Calories	3497.7

Total Fat 205.9g	0%
Saturated Fat 103.2g	0%
Polyunsaturated Fat 5.3g
Cholesterol 484.0mg	0%
Sodium 4409.5mg	0%
Total Carbohydrate 335.9g	0%
Dietary Fiber 29.1g	0%
Total Sugars 130.5g
Protein 84.5g	0%

Vitamin D 178.9IU	0%
Calcium 1789.7mg	0%
Iron 13.3mg	0%
Potassium 6547.7mg	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: 52.4%

Protein: 9.6%

Carbs: 38.0%