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:
Salt and pepper
Handful of herbs (such as parsley, basil, as you prefer)
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
1 orange, cut into segments
1 spring onion
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
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