Vegan Codfish

When I first prepared this dish for dinner after our weekly yoga and meditation class, my friends commented that tapioca had the texture of fish, which surprised me. The next time I prepared this dish for them, I added nori algae, knowing it would impart a fishy flavor. As expected, they agreed it tasted like the traditional codfish recipe. In Portugal, it is customary to serve codfish at Christmas. You will enjoy trying this vegan codfish as an alternative.

Kombu algae require soaking in water for a few minutes or even hours; the longer they rehydrate, the larger and softer they become. When cooked with tapioca, the root absorbs the flavor of the algae, giving you the essence of the sea.

Kombu and various sea vegetables are loaded with minerals essential for balanced health. Daily consumption of algae can provide you with many of the required minerals, as their simple atomic structure is easily absorbed by our bodies.

The combination of tapioca with algae makes this dish a favorite among my vegetarian friends who still miss the fish flavors. In fact, many say the recipe tastes like fish because fish taste like algae, not the other way around. Each slice of tapioca is soft and infused with a huge boost of sea flavor from the kombu. Scroll further below to learn how to make this Vegan Codfish recipe.

Print Recipe

Vegan Codfish

Mains

Serves: 5-6 servings

Prep Time: 10 minutes – Cooking Time: 40 minutes – Total Time: 50 minutes

Nutritional Benefits: This root vegetable is gentle on the digestive system and free from common allergens. It supports healthy weight gain without adding excessive fat or cholesterol. Although low in sodium, it is rich in calcium and iron; to maximize iron absorption, ensure an adequate intake of vitamin C. In Ayurveda, tapioca is known to pacify the Pitta and Vata doshas and is considered demulcent, helping to soothe the throat.

Ingredients

• 2 Tapioca root, peeled
• 2 cups cut broccoli for a side dish
• 2 sheets of nori algae
• 1 teaspoon turmeric powder
• 1 teaspoon asafoetida (optional)
• 1 tablespoon black Himalayan salt
• 1 tablespoon sesame seeds
• 1 tablespoon poppy seeds
• 3 tablespoons roasted sesame oil
• Salt for boiling the tapioca
• 2 tablespoons curry leaves (optional, available at Indian stores)
• 2 tablespoons chopped coriander or salsa

Instructions

1

In a pot, add enough water, a pinch of salt for boiling, and the peeled tapioca root. Bring to a boil and cook for 20–25 minutes until the tapioca is soft enough to be easily pierced with a fork or knife.

2

Drain the water and cut the cooked tapioca into pieces. Set aside.

3

In a separate saucepan, heat the roasted sesame oil over medium heat. Add the sesame seeds and poppy seeds, and sauté for about 30 seconds until fragrant.

4

Add the asafoetida (if using) and curry leaves to the pan, and briefly sauté to release their flavors.

5

Toss in the tapioca pieces and mix well with the spiced oil.

6

Sprinkle the turmeric powder and black Himalayan salt evenly over the mixture.

7

Tear the nori algae into small pieces and gently fold them into the tapioca mixture.

8

In a small pan, lightly steam the broccoli until just tender.

9

Plate the vegan codfish by arranging the tapioca mixture and serve it alongside the steamed broccoli. Garnish with chopped coriander or a drizzle of salsa as desired.

Nutrition

• 225.5 Calories
• 30.0g Carbohydrates
• 0.0mg Cholesterol
• 9.5g Fat
• 3.1g Fiber
• 2.7g Protein
• 400.0mg Sodium
• 0.0g Trans fat