Vegetarian Feijoada

Ingredients

The main difference in this vegetarian adaptation of Feijoada is the absence of meat. Instead, we will be using a combination of hearty vegetables and plant-based protein sources to create a similar texture and taste. This adaptation ensures that vegetarians can enjoy the iconic flavors of Feijoada without compromising their dietary choices. 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 garlic, minced 3 cloves garlic, minced
• 1 bell pepper, diced 1 bell pepper, diced
• 2 carrots, diced 2 carrots, diced
• 1 zucchini, diced 1 zucchini, diced
• 1 cup (200g) vegetarian sausage, sliced 1 cup (200g) vegetarian sausage, sliced
• 1 cup (200g) vegetarian bacon, chopped 1 cup (200g) vegetarian bacon, chopped
• 1 bay leaf 1 bay leaf
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons fresh cilantro, chopped 2 tablespoons fresh cilantro, chopped
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• Cooked white rice, for serving Cooked white rice, for serving
• Orange slices, for garnish Orange slices, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 45g, 8g
• Protein: 15g
• Fiber: 12g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the onion, garlic, bell pepper, carrots, and zucchini. Sauté until the vegetables are tender.
2. 2.
   Add the vegetarian sausage and bacon to the pot. Cook until lightly browned.
3. 3.
   Drain and rinse the soaked black beans. Add them to the pot along with the bay leaf, smoked paprika, cumin powder, dried oregano, salt, and pepper. Stir well to combine.
4. 4.
   Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 1 hour or until the beans are tender.
5. 5.
   Add the diced tomatoes and tomato paste to the pot. Stir to incorporate.
6. 6.
   Continue to simmer for an additional 15 minutes to allow the flavors to meld together.
7. 7.
   Remove the bay leaf from the pot. Stir in the fresh cilantro and parsley.
8. 8.
   Serve the vegetarian Feijoada over cooked white rice and garnish with orange slices.

Treat your ingredients with care...

• Vegetarian sausage — Choose a high-quality vegetarian sausage that mimics the texture and flavor of traditional sausage.
• Vegetarian bacon — Look for vegetarian bacon made from plant-based ingredients like tempeh or seitan for a smoky and savory taste.
• Black beans — 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.
• Serve the vegetarian Feijoada with traditional Brazilian side dishes like farofa (toasted cassava flour) and couve (sauteed collard greens) for an authentic experience.
• If you prefer a thicker consistency, mash some of the cooked beans with a fork before adding the tomatoes and tomato paste.

Serving advice

Serve the vegetarian Feijoada hot over a bed of fluffy white rice. Garnish each serving with a slice of orange for a refreshing burst of citrus flavor.

Presentation advice

Present the vegetarian Feijoada in a deep bowl, allowing the vibrant colors of the vegetables and beans to shine through. Place a slice of orange on top as a garnish for an eye-catching presentation.