Vegan Feijoada

Ingredients

The vegan Feijoada replaces the traditional meat components with plant-based alternatives. Instead of using pork, beef, and sausage, this recipe incorporates a variety of vegetables, legumes, and spices to achieve a similar depth of flavor. The result is a cruelty-free and nutritious version of the classic Brazilian dish. We alse have the original recipe for Feijoada (Brazil), so you can check it out.

• 2 cups (400g) black beans, soaked overnight 2 cups (400g) black beans, soaked overnight
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 carrot, diced 1 carrot, diced
• 1 zucchini, diced 1 zucchini, diced
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 1 bay leaf 1 bay leaf
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon oregano 1 teaspoon oregano
• Salt and pepper to taste Salt and pepper to taste
• 1 cup (200g) cooked brown rice 1 cup (200g) cooked brown rice
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 60g, 6g
• Protein: 15g
• Fiber: 15g
• Salt: 1g

Preparation

1. 1.
   Drain and rinse the soaked black beans. Set aside.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sauté until fragrant and translucent.
3. 3.
   Add the red bell pepper, carrot, and zucchini to the pot. Sauté for a few minutes until the vegetables begin to soften.
4. 4.
   Add the soaked black beans, vegetable broth, bay leaf, smoked paprika, cumin, oregano, salt, and pepper to the pot. Stir well to combine.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 1 hour, or until the beans are tender and the flavors have melded together.
6. 6.
   Remove the bay leaf from the pot. Taste and adjust the seasoning if needed.
7. 7.
   Serve the vegan Feijoada over cooked brown rice. Garnish with fresh parsley.

Treat your ingredients with care...

• Black beans — Make sure to soak the black beans overnight to ensure they cook evenly and become tender.

Tips & Tricks

• For a smokier flavor, you can add a few drops of liquid smoke to the dish.
• Feel free to customize the vegetables according to your preference. You can add mushrooms, kale, or even butternut squash for added variety.
• Serve the vegan Feijoada with a side of orange slices, as the citrus helps enhance the flavors.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.
• If you prefer a thicker consistency, you can mash some of the cooked black beans with a fork before serving.

Serving advice

Serve the vegan Feijoada hot over a bed of cooked brown rice. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

To enhance the presentation, you can arrange some colorful roasted vegetables on top of the Feijoada. This adds visual appeal and showcases the variety of flavors in the dish.