Vegetarian Vatapá

Rating

Calories: 280 kcal

Macros: 5g proteins, 20g fats, 20g carbohydrates

Cooking time: 28 minutes

Recipe ingredients:

instacart: KVGwhWJwYlY

Categories: vegetarian, bahian, creamy, spicy, brazilian, easy, hearty

About

A flavorful twist on a traditional Bahian favorite, this vegetarian Vatapá is packed with vibrant vegetables and fragrant spices, maintaining the rich, creamy texture and warm, spicy kick of the original dish.

Top Recipe

Vatapá vegetariano | Receitas SOCOCO

recipes.curator2 days ago3 min read

Discover a flavorful twist on a traditional Bahian favorite with this vegetarian Vatapá recipe. Packed with vibrant vegetables and fragrant spices, this adaptation skips the fish and shrimp while maintaining the rich, creamy texture and warm, spicy kick of the original dish. Perfect as a hearty main course or a delicious side.

Ingredients

🌾 2 tablespoons quinoa flour
🥛 2 tablespoons + 4 cups milk
🥥 200 ml coconut milk, Sococo brand
🧂 2 teaspoons salt
🫒 1 tablespoon olive oil
🧅 1 cup chopped onion
🧄 1 tablespoon finely chopped garlic
🌶️ ½ cup diced red bell pepper
🥕 1 cup diced carrots
🧈 4 tablespoons palm oil (azeite de dendê)
🌶️ 1 teaspoon finely chopped pimenta-dedo-de-moça (chili pepper)
🌶️ 1 teaspoon chili flakes (pimenta-calabresa em flocos)
🍅 2 cups ripe tomatoes, peeled, deseeded, cut into wedges
🌿 1 cup diced celery (salsão)
🍖 1 teaspoon smoked paprika
🌿 ½ cup torn cilantro (coentro rasgado)
🌊 1 tablespoon hijiki seaweed
🌿 Chopped parsley for garnish
🍋 Lemon for garnish

Instructions

1- Prepare the Cream Base:

In a mixing bowl, dissolve 2 tablespoons of quinoa flour with 2 tablespoons of milk.
In a Le Creuset saucepan, combine 4 cups of milk and 200 ml of Sococo coconut milk. Heat over low flame on a Cuisinart stove.
Add the quinoa flour mixture and 1 teaspoon of salt to the saucepan, whisking continuously until the mixture begins to boil. Continue to stir for about 10 minutes or until the mixture thickens into a creamy base.

2- Sauté the Vegetables:

In a Le Creuset frying pan, heat 1 tablespoon of olive oil. Sauté 1 cup of chopped onion and 1 tablespoon of finely chopped garlic until they are soft and fragrant.
Add ½ cup of diced red bell pepper and 1 cup of diced carrots to the pan. Continue to sauté until the vegetables start to soften.
Add the remaining 1 teaspoon of salt, followed by 4 tablespoons of palm oil. Stir until well combined.
Incorporate 1 teaspoon of finely chopped pimenta-dedo-de-moça, 1 teaspoon of chili flakes, and 1 teaspoon of smoked paprika into the vegetables, stirring well after each spice.
Add 2 cups of ripe tomato wedges and 1 cup of diced celery, sautéing after each addition.
Stir in ½ cup of torn cilantro and 1 tablespoon of hijiki seaweed.

3- Combine and Cook:

Pour the prepared cream base into the frying pan with the sautéed vegetables. Mix well to combine all flavors and cook for an additional 3 minutes, stirring continuously to prevent sticking.

4- Serve:

Transfer the Vatapá onto a decorative blue ceramic serving plate. Garnish with fresh chopped parsley and a wedge of lemon. Optionally, add a whole pimenta-dedo-de-moça for aesthetic appeal.

Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes
Servings: 4
Calories: 280 kcal
Proteins: 5g
Fats: 20g
Carbohydrates: 20g
Equipment: