Vegan Bacalhau de Natas - edible Southeastern Massachusetts Recipes

Ingredients

• 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