Vegan Bacalhau de Natas
- 4 tablespoons vegan butter melted
- 3 tablespoons white flour
- ¼ teaspoon nutmeg
- 3 tablespoons nutritional yeast
- Salt & pepper to taste
- Base Mixture
- 15- ounce can chickpeas rinsed drained
- two 18-ounce cans of banana blossoms rinsed/drained/shredded (alternatives: artichoke hearts, hearts of palm, or firm tofu)
- 4 to 5 russet potatoes medium-sized, cubed
- 1 whole sweet onion
- 4 leeks cleaned & sliced
- 1 whole medium-sized red bell pepper diced
- 1 whole medium-sized green bell pepper diced
- ¼ cup nori flakes
- 4 to 5 garlic cloves minced/chopped
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 tablespoons olive oil
- Salt and pepper to taste
- Olives green/black (as garnish)
- Cilantro optional as garnish
- Cashew Cream
- 1½ cups raw cashew nuts
- 1 cup plant-based milk
- Soak raw cashews overnight.
- Blend with plant-based milk, adding milk slowly until desired creaminess. Stir ingredients until creamy.
- Stir cashew cream and roux over stovetop on low heat until it mixes thoroughly. Cut potatoes into cubes and parboil.
- Cut banana blossoms to consistency of cod fish meat, no longer than 1-inch pieces.
- Add olive oil, garlic, and onions to large frying pan.
- Bring to a simmer over medium heat.
- Add leeks and both peppers. Continue to cook for 5 minutes.
- Add banana blossoms and season with salt, pepper, garlic powder, onion powder, and nori flakes. Simmer for 5 minutes.
- Add chickpeas and potatoes to frying pan and mix.
- Cook on low heat for 3 to 5 minutes, then add half of the creamy cashew/roux sauce. Reserve half of the sauce for topping.
- Mix thoroughly and place in baking dish of choice.
- Coat top of mix with remaining cashew cream/roux sauce.
- Bake at 400 degrees for 30 minutes. Garnish with olive slices and cilantro.
Read about Cape Verdean food in Southeastern Massachusetts here.