Brandade de Morue Végétale

Brandade de Morue Végétale is a delightful vegetarian twist on the traditional French brandade, featuring creamy puréed chickpeas and savory seaweed to replicate the flavors of cod. This dish is perfect for those seeking a rich and comforting meal without seafood.

Ingredients

• Chickpeas - 200 grams (cooked and drained)
• Nori seaweed - 2 sheets
• Olive oil - 3 tablespoons
• Garlic - 2 cloves (minced)
• Potato - 150 grams (peeled and cubed)
• Lemon juice - 1 tablespoon
• Nutritional yeast - 2 tablespoons
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - 2 tablespoons (chopped for garnish)

Steps

1. Boil the cubed potato in salted water for about 15 minutes or until tender. Drain and set aside.
2. In a food processor, combine the cooked chickpeas, garlic, lemon juice, and nutritional yeast. Blend until smooth.
3. Add the cooked potato to the food processor and blend again, drizzling in the olive oil while blending until you achieve a creamy consistency.
4. Tear the nori sheets into small pieces and fold them into the chickpea and potato mixture. Season with salt and black pepper to taste.
5. Transfer the mixture to a baking dish and smooth out the top. Bake in a preheated oven at 180°C (350°F) for 10-15 minutes until heated through and slightly golden on top.
6. Remove from the oven, garnish with chopped parsley, and serve warm with crusty bread.

Nutrition

• Calories: 350
• Protein: 14 g
• Carbs: 50 g
• Fiber: 10 g
• Sugar: 2 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10.5 g
• Water: 0.3 L

Health Benefits

• Rich in plant-based protein from chickpeas.
• Contains healthy fats from olive oil, promoting heart health.

Tags