Vegan Brazilian-inspired Squid Feijoada

Ingredients

In this vegan adaptation, we replace the squid with oyster mushrooms, seaweed, and hearts of palm to create a seafood-like experience. The traditional pork elements are omitted, and the black bean stew is enhanced with smoky flavors to compensate for the absence of meat. We alse have the original recipe for Feijoada de lulas, 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, finely chopped 1 onion, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 8 ounces (225g) oyster mushrooms, sliced 8 ounces (225g) oyster mushrooms, sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons liquid smoke 2 tablespoons liquid smoke
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 2 bay leaves 2 bay leaves
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (200g) hearts of palm, sliced 1 cup (200g) hearts of palm, sliced
• 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 50g, 6g
• Protein: 15g
• Fiber: 15g
• Salt: 1.5g

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 onion, garlic, and bell peppers. Sauté until softened.
3. 3.
   Add the oyster mushrooms to the pot and cook until they release their moisture and start to brown.
4. 4.
   Stir in the soy sauce, liquid smoke, tomato paste, smoked paprika, cumin powder, dried oregano, and bay leaves. Cook for 2 minutes to allow the flavors to meld.
5. 5.
   Add the black beans, vegetable broth, and water to the pot. Bring to a boil, then reduce the heat to low and simmer for 1 hour or until the beans are tender.
6. 6.
   Stir in the hearts of palm and cook for an additional 10 minutes.
7. 7.
   Season with salt and pepper to taste. Garnish with fresh parsley.
8. 8.
   Serve the vegan feijoada hot with fluffy white rice and zesty orange salsa.

Treat your ingredients with care...

• Oyster mushrooms — Make sure to clean the mushrooms thoroughly and slice them into thin strips to resemble squid rings.
• Seaweed — Use dried seaweed and rehydrate it according to the package instructions before adding it to the dish.
• Hearts of palm — Drain and rinse the hearts of palm before slicing them into thin rounds.

Tips & Tricks

• For a smokier flavor, you can add a few drops of liquid smoke during the final minutes of cooking.
• Serve the feijoada with traditional Brazilian sides like farofa (toasted cassava flour), orange slices, and sautéed collard greens.
• If you prefer a spicier feijoada, add a chopped chili pepper or a dash of hot sauce to the stew.
• Feel free to experiment with different types of mushrooms to find your favorite seafood substitute.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and develop further.

Serving advice

Serve the Vegan Brazilian-inspired Squid Feijoada hot, accompanied by fluffy white rice and a vibrant orange salsa. Garnish with fresh parsley for a pop of color.

Presentation advice

Present the feijoada in a deep bowl, allowing the rich black bean stew to take center stage. Arrange the rice alongside the stew and top with a spoonful of orange salsa. Sprinkle fresh parsley over the dish for an appealing finishing touch.