Vegan Feijoada Recipe
Feijoada, feijoada or frejolada is that super nutritious and comforting food that every Brazilian or Portuguese knows. It is a black bean stew that traditionally contains salted pork and is accompanied with rice and oranges. But so that there are options for everyone, this time we show you the vegan feijoada recipe.
If you are vegetarian or vegan, you are in luck! Because you are going to love this vegan vegetable feijoada recipe. In addition, you can choose or modify the ingredients of the vegan feijoada that I show you to your liking, so you will always have a dish that you love to include in your daily menu.
Learn how to make vegan feijoada easily and quickly by following the steps that we teach you below and enjoy a typical stew from Brazil and Portugal whenever you feel like it.
Ingredients to make vegan Feijoada:
- 1 can of black beans
- ½ onion, chopped
- ¼ red pepper cubed
- ¼ cabbage or cabbage
- 4 mushrooms
- 2 garlic cloves minced
- 1 small carrot sliced
- 2 small potato cubes
- 2 tablespoons of olive oil
- 3 sprigs of coriander or parsley
- 1 pinch of sweet paprika
- 1 pinch of cumin
- Vegetable broth (optional)
- 1 pinch of salt
How to make Vegan Feijoada:
1.Start preparing this vegan feijoada by sautéing the chopped onion, garlic and red pepper in a pan with the olive oil.
2.When these vegetables are poached add the carrots, potatoes and cabbage leaves cut with your hands. Mix the braised vegetable feijoada well and cook for 1-2 minutes, stirring occasionally.
3.It is time to add the vegetable broth or water to the pan to cover the vegetable feijoada. If you prefer, you can already add the broth of the black beans, so the vegetarian feijoada will have a more powerful flavor. Also add the coriander, sweet paprika and cumin and cook uncovered until the potato, carrot and cabbage are soft (about 15-20 minutes).
4.After the indicated time, add the beans with their br.th and the mushrooms cut into four parts. Taste, adjust the flavor with salt or other spices if necessary, and cook the vegan feijoada with mushrooms for another 5 minutes, or until the mushrooms are soft.
Tip: If you like a thicker Portuguese feijoada, dissolve 1 level tablespoon of cornstarch in a little cold water, add it to the pot and stir until thick.
5.The vegan feijoada is ready and it only has about 250 calories per 100 grams! Serve it sprinkling a little coriander or chopped parsley and accompany it with white rice, a typical side dish of this bean stew for vegetarians and vegans that combines perfectly with the rest of the flavors.
