Vegan Feijoada

Name: Vegan Feijoada
Prep time: 10 min
Cook time: 30 min
Yield: 3
Cuisine: South American
Ingredients: 400g of black beans cooked in water with a bay leaf and chopped garlic (keep the cooking liquid); 4 cloves of garlic; 2 medium sized onions; 2-3 cups of mixed vegetables, we used courgettes, squash, carrots and tomatoes; 200g of firm tofu (optional); 1 tbsp of smoked paprika; 1 tbsp of vegan stock; For the vinaigrette:; 4 tomatoes; Salt and pepper; Handful of herbs (such as parsley, basil, as you prefer); Olive oil; Juice of 1 lime; 1 red onion; For the Farofa:; 200g Farofa flour (usually found in South America or West African supermarkets); 1 clove of garlic chopped finely; 1 small onion chopped finely; To Garnish:; 1 orange, cut into segments; 1 spring onion

Vegan Chef Diary

This vegan Feijoada is a twist on a traditional Brazilian recipe.

It’s a black bean stew, with the consistency of a thick sauce. Black beans are a great source of protein and vitamin B6. This vegan feijoada is a nutritious and well-balanced meal!

Prep time: 10 minutes

Cooking time: 30 minutes

Servings: Makes 4

Ingredients

400g of black beans cooked in water with a bay leaf and chopped garlic (keep the cooking liquid)

4 cloves of garlic

2 medium sized onions

2-3 cups of mixed vegetables, we used courgettes, squash, carrots and tomatoes

200g of firm tofu (optional)

1 tbsp of smoked paprika

1 tbsp of vegan stock

For the vinaigrette:

4 tomatoes

Salt and pepper

Handful of herbs (such as parsley, basil, as you prefer)

Olive oil

Juice of 1 lime

1 red onion

For the Farofa:

200g Farofa flour (usually found in South America or West African supermarkets)

1 clove of garlic chopped finely

1 small onion chopped finely

To Garnish:

1 orange, cut into segments

1 spring onion

Method

Fry the onions and garlic in oil in a big pan for 1-2 minutes, stirring constantly, and then add the chopped vegetables.

After a couple of minutes, add the black beans still in their cooking liquid, stock, and paprika. Leave to cook for 10 minutes. Check the feijoada occasionally to make sure all the liquid hasn’t evaporated, and to give it a quick stir.

Add the tofu cubes if using, and cook for a further 5 minutes. Be careful not to stir too much at this point, otherwise the tofu cubes can break up.

While the tofu is cooking (in the feijoada) you can make the farofa. Put the onion and garlic in hot oil. When the onion and garlic are golden, add the farofa flour and cook for approximately 5 minutes, mixing all the time.

To serve put a few spoonfuls of feijoada on a plate, cover with finely chopped spring onions and the farofa. Serve with some of the vinaigrette and orange segments. Traditionally feijoada is also served with rice.

Did you enjoy this dish? Explore more of our vegan South American recipes?

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