Feijoada Vegetariana: A Plant-Based Take on Brazil’s National Dish
Feijoada Vegetariana is a meat-free version of Brazil’s beloved national dish, feijoada, which traditionally features a mix of black beans and various cuts of pork. In this vegetarian adaptation, the essence of the classic dish is preserved with a hearty blend of black beans and a variety of vegetables such as zucchini, carrots, and bell peppers. Mushrooms and smoked tofu can also be added to mimic the smoky depth of flavor found in the traditional version.
This stew is simmered to develop a rich, robust flavor, seasoned with garlic, bay leaves, and, optionally, a touch of liquid smoke for an authentic taste. Served with rice, orange slices, collard greens, and farofa (toasted cassava flour), Feijoada Vegetariana is a comforting and satisfying meal that brings everyone around the table to enjoy a nutritious and flavorful feast. This dish caters to vegetarians and offers a delightful culinary experience for anyone looking to explore the flavors of Brazilian cuisine without the meat.
AuthorJulia ForesekCategoryBrazilian, Main Course, Slow Cooked & Braised Dishes, VegetarianDifficultyIntermediateCook the Beans:
In a large pot, add the soaked and drained black beans and cover them with water. Bring to a boil, then reduce the heat and simmer for about 1 hour, or until the beans are nearly tender. Drain and set aside.
Sauté the Vegetables:
In the same pot, heat the vegetable oil over medium heat. Add the onion and garlic and sauté until the onion is translucent.
Add the carrots, bell peppers, celery, sweet potato, and zucchini. Cook for about 10 minutes, stirring occasionally, until the vegetables start to soften.
Combine Ingredients and Simmer:
Add the cooked beans back to the pot along with the smoked tofu, bay leaves, smoked paprika, cumin, and vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer, covered, for about 30 minutes.
If using, add mushrooms, vegan sausage, and kale or collard greens in the last 10 minutes of cooking.
Season and Serve:
Season the feijoada with salt and pepper to taste. Remove the bay leaves before serving.
Serve hot, garnished with orange slices and chopped cilantro.
Ingredients
Directions
Cook the Beans:
In a large pot, add the soaked and drained black beans and cover them with water. Bring to a boil, then reduce the heat and simmer for about 1 hour, or until the beans are nearly tender. Drain and set aside.
Sauté the Vegetables:
In the same pot, heat the vegetable oil over medium heat. Add the onion and garlic and sauté until the onion is translucent.
Add the carrots, bell peppers, celery, sweet potato, and zucchini. Cook for about 10 minutes, stirring occasionally, until the vegetables start to soften.
Combine Ingredients and Simmer:
Add the cooked beans back to the pot along with the smoked tofu, bay leaves, smoked paprika, cumin, and vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer, covered, for about 30 minutes.
If using, add mushrooms, vegan sausage, and kale or collard greens in the last 10 minutes of cooking.
Season and Serve:
Season the feijoada with salt and pepper to taste. Remove the bay leaves before serving.
Serve hot, garnished with orange slices and chopped cilantro.
Notes
Perfect Beverage Pairing:
- Caipirinha: A traditional Brazilian cocktail that can cleanse the palate with its crisp, sweet-sour flavor profile.
- Brazilian Beer: A light Brazilian beer can complement the rich, hearty flavors of the feijoada.
