Name: Feijoada Vegetariana
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Yield: 6
Ingredients: 2 cups black beans, soaked overnight and drained; 1 large onion, chopped; 2 cloves garlic, minced; 2 carrots, diced; 2 bell peppers (one red, one green), diced; 2 stalks celery, diced; 1 sweet potato, peeled and cubed; 1 zucchini, diced; 1 smoked tofu, cubed (or tempeh for a smokier flavor); 2 bay leaves; 1 teaspoon smoked paprika (to mimic the smokiness of traditional meats); 1/2 teaspoon ground cumin; 2 tablespoons vegetable oil; 6 cups vegetable broth; Salt and pepper to taste; Mushrooms, diced (shiitake or portobello for their meaty texture); Vegan sausage, sliced; Kale or collard greens, chopped; Orange slices; Fresh cilantro, chopped

AuthorJulia ForesekCategoryBrazilian, Main Course, Slow Cooked & Braised Dishes, VegetarianDifficultyIntermediate

Yields6 Servings

Prep Time20 minsCook Time1 hr 40 minsTotal Time2 hrs

For the Feijoada:

2 cups black beans, soaked overnight and drained

1 large onion, chopped

2 cloves garlic, minced

2 carrots, diced

2 bell peppers (one red, one green), diced

2 stalks celery, diced

1 sweet potato, peeled and cubed

1 zucchini, diced

1 smoked tofu, cubed (or tempeh for a smokier flavor)

2 bay leaves

1 teaspoon smoked paprika (to mimic the smokiness of traditional meats)

1/2 teaspoon ground cumin

2 tablespoons vegetable oil

6 cups vegetable broth

Salt and pepper to taste

Optional Add-ins:

Mushrooms, diced (shiitake or portobello for their meaty texture)

Vegan sausage, sliced

Kale or collard greens, chopped

For Garnish:

Orange slices

Fresh cilantro, chopped

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.

Ingredients