Loading...
A hearty, smoky, and deeply flavorful vegan take on Brazil's national dish. This rich black bean stew features plant-based sausage and smoked tofu, slow-simmered with aromatics for an authentic and comforting meal.
For 4 servings
Prep Beans: Rinse the dried black beans, place them in a large bowl, and cover with at least 4 inches of water. Let them soak overnight, or for a minimum of 8 hours. Drain and rinse well before cooking.
Brown Vegan Meats (10 mins): Heat 2 tbsp of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sliced vegan sausage and cubed smoked tofu. Cook, stirring occasionally, until browned and slightly crispy, about 7-8 minutes. Use a slotted spoon to transfer them to a plate, leaving the oil in the pot.
Sauté Aromatics (10 mins): Reduce heat to medium. Add the remaining 1 tbsp of olive oil to the pot. Add the chopped onion, diced carrot, and diced celery. Sauté until softened, about 6-8 minutes. Add the minced garlic and cook for another minute until fragrant.
Toast Spices (1 min): Stir in the smoked paprika, ground cumin, and dried oregano. Cook for 30-60 seconds, stirring constantly, until the spices are fragrant.
Simmer the Feijoada (90 mins): Return the browned sausage and tofu to the pot. Add the soaked and drained black beans, vegetable broth, bay leaves, tamari, liquid smoke, and the thick orange slice. Stir to combine. Increase the heat to bring the stew to a boil, then reduce to a low simmer. Cover and cook for 90 minutes, or until the beans are tender and creamy. Stir every 20-30 minutes to prevent sticking.
Finish and Thicken (15 mins): Add the sliced mushrooms to the pot during the last 15 minutes of cooking. Once the beans are fully cooked, remove and discard the bay leaves and the orange slice. For a thicker consistency, mash about a cup of beans against the side of the pot with a spoon and stir well.
A hearty, smoky, and deeply flavorful vegan take on Brazil's national dish. This rich black bean stew features plant-based sausage and smoked tofu, slow-simmered with aromatics for an authentic and comforting meal.
This Brazilian recipe takes 125 minutes to prepare and yields 4 servings. At 564.46 calories per serving with 35.19g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Season and Serve: Taste the feijoada and season with salt and freshly ground black pepper as needed. Ladle into bowls and garnish generously with fresh cilantro. Serve hot with traditional sides like rice, farofa, and sautéed collard greens.
Stir in a large handful of chopped collard greens or kale during the last 10 minutes of cooking for added nutrients.
Feel free to use other plant-based meats like seitan, tempeh, or a mix of different vegan sausages.
Add a finely chopped jalapeño or a pinch of red pepper flakes along with the garlic for some heat.
With black beans, tofu, and vegan sausage, this dish provides a substantial amount of protein, essential for muscle repair, growth, and overall body function.
Black beans are a fiber powerhouse, promoting healthy digestion, aiding in blood sugar regulation, and contributing to a feeling of fullness.
The combination of beans, vegetables, and spices like paprika provides a variety of antioxidants that help combat oxidative stress and inflammation in the body.
One serving (about 1.5 cups) contains approximately 550-600 calories, depending on the specific brands of vegan sausage and tofu used.
Yes, it's a very nutritious dish. It's packed with plant-based protein, high in dietary fiber from the black beans, and rich in vitamins and minerals from the vegetables. It's a hearty and balanced meal.
Absolutely! Sauté the ingredients using the 'Sauté' function. Then, add the soaked beans and liquids, and pressure cook on high for 25-30 minutes. Allow for a natural pressure release for at least 15 minutes before opening.
Traditionally, Feijoada is served with white rice, farofa (toasted cassava flour), sautéed collard greens (couve), and fresh orange slices on the side.
Yes, this stew freezes beautifully. Let it cool completely, then store it in an airtight container in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.