Tapioca root is cubed and fried to mimic the soft yet crispy bite of potatoes. A topping of delicious vegan cheese adds a rich, creamy finish. This healthy substitute has won over friends in Spain, Portugal, and South America, including traditional codfish enthusiasts.
Tapioca, also known as cassava in many countries, is native to Brazil and has become a globally used ingredient thanks to Portuguese influence.
Bacalhau à Gomes de Sá
Ingredients
- 1 kg tapioca root
- 350 ml of coconut milk
- 1 fennel bulb, sliced thinly
- 2 tablespoon roasted sesame oil
- 1 teaspoon asafoetida
- 4 sheets of Nori algae
- 2 tablespoon chickpea flour
- 1/2 teaspoon chili powder
- 1 teaspoon nutmeg
- 1 teaspoon salt (or to taste)
- 1 ½ cups vegan cheese, grated
- For the sauce:
- 250 ml of coconut cream
- 1 teaspoon Kal namak (black Himalayan salt)
- 1/4 cup coconut oil to fry cubed tapioca
- Plus liquid left over from cooking the tapioca
Instructions
Cook the tapioca (mandioca) chunks in a mixture of water and 350 ml of coconut milk until soft.
Drain the tapioca, reserving the cooking liquid in a pot for later use.
In another saucepan, sauté the fennel in roasted sesame oil with asafoetida until the fennel becomes soft and translucent.
Break the cooked tapioca into smaller pieces, add it to the saucepan with fennel, and let it simmer gently.
Tear the Nori algae sheets into small squares and sprinkle them over the tapioca. Add salt and stir gently. Remove from heat and set aside; this mixture imparts a codfish-like flavor.
In a separate saucepan, fry the cubed tapioca in coconut oil until they turn slightly golden and crispy. (Approximately 2 cm or 1 inch cubes.)
Make the sauce:
In a medium pot, combine the chickpea flour with one and a half cups of water, stirring until no lumps remain.
Incorporate the reserved cooking liquid from the tapioca.
Place the pot over medium heat, stirring continuously to prevent burning, until the mixture thickens while remaining warm.
Now we can assemble the casserole:
Combine the fried tapioca cubes with the fennel-tapioca mixture. Season with salt, pepper, nutmeg, and Kal namak. (Note: The mention of an egg-like flavor has been removed to maintain the vegan integrity of the dish.)
Pour the mixture onto a greased baking tray and spread the coconut cream sauce evenly over the top.
Sprinkle with grated vegan cheese.
Bake in a preheated oven at 190°C for 20 minutes, or until the top is nicely browned.
Serve with a fresh salad of lettuce and tomatoes on the side. Enjoy your healthy, vegetarian codfish-inspired meal.
Nutrition
-
540.0 Calories
-
54.0g Carbohydrates
-
0.0mg Cholesterol
-
26.6g Fat
-
3.6g Fiber
-
4.3g Protein
-
375.0mg Sodium
-
0.0g Trans fat
Notes
This recipe is a technical one that brings together diverse flavors with minimal effort. Prepare it with a smile and enjoy the positive vibes that a happy state of mind brings to your cooking. With love, your food will reflect the care you put into it at every meal.
Bacalhau à Gomes de Sá
Ingredients
- 1 kg tapioca root
- 350 ml of coconut milk
- 1 fennel bulb, sliced thinly
- 2 tablespoon roasted sesame oil
- 1 teaspoon asafoetida
- 4 sheets of Nori algae
- 2 tablespoon chickpea flour
- 1/2 teaspoon chili powder
- 1 teaspoon nutmeg
- 1 teaspoon salt (or to taste)
- 1 ½ cups vegan cheese, grated
- For the sauce:
- 250 ml of coconut cream
- 1 teaspoon Kal namak (black Himalayan salt)
- 1/4 cup coconut oil to fry cubed tapioca
- Plus liquid left over from cooking the tapioca
Instructions
Cook the tapioca (mandioca) chunks in a mixture of water and 350 ml of coconut milk until soft.
Drain the tapioca, reserving the cooking liquid in a pot for later use.
In another saucepan, sauté the fennel in roasted sesame oil with asafoetida until the fennel becomes soft and translucent.
Break the cooked tapioca into smaller pieces, add it to the saucepan with fennel, and let it simmer gently.
Tear the Nori algae sheets into small squares and sprinkle them over the tapioca. Add salt and stir gently. Remove from heat and set aside; this mixture imparts a codfish-like flavor.
In a separate saucepan, fry the cubed tapioca in coconut oil until they turn slightly golden and crispy. (Approximately 2 cm or 1 inch cubes.)
Make the sauce:
In a medium pot, combine the chickpea flour with one and a half cups of water, stirring until no lumps remain.
Incorporate the reserved cooking liquid from the tapioca.
Place the pot over medium heat, stirring continuously to prevent burning, until the mixture thickens while remaining warm.
Now we can assemble the casserole:
Combine the fried tapioca cubes with the fennel-tapioca mixture. Season with salt, pepper, nutmeg, and Kal namak. (Note: The mention of an egg-like flavor has been removed to maintain the vegan integrity of the dish.)
Pour the mixture onto a greased baking tray and spread the coconut cream sauce evenly over the top.
Sprinkle with grated vegan cheese.
Bake in a preheated oven at 190°C for 20 minutes, or until the top is nicely browned.
Serve with a fresh salad of lettuce and tomatoes on the side. Enjoy your healthy, vegetarian codfish-inspired meal.
Nutrition
-
540.0 Calories
-
54.0g Carbohydrates
-
0.0mg Cholesterol
-
26.6g Fat
-
3.6g Fiber
-
4.3g Protein
-
375.0mg Sodium
-
0.0g Trans fat
Notes
This recipe is a technical one that brings together diverse flavors with minimal effort. Prepare it with a smile and enjoy the positive vibes that a happy state of mind brings to your cooking. With love, your food will reflect the care you put into it at every meal.
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