LunchDinnerMain Course

Vegan Brazilian Feijoada

Name: Vegan Brazilian Feijoada
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 4 racions
Cuisine: brazilian
Ingredients: 400 g black bean canned, rinsed and drained; 200 g smoked tofu diced; 1 u yellow onion chopped; 3 gra garlic minced; 1 u bell pepper red, diced; 1 u tomato diced; 750 ml vegetable broth; 1 u bay leaf; 1 ct cumin ground; 0,5 ct smoked paprika; 1 cs olive oil; 150 g collard greens thinly sliced; 0,5 u orange sliced; 2 cs fresh cilantro chopped (opcional); 1 ct salt; 0,5 ct black pepper ground; 1 tassa brown rice cooked, for serving

This hearty vegan feijoada is a comforting and flavorful black bean stew, inspired by the traditional Brazilian dish. It features smoked tofu, a medley of vegetables, and a rich, savory broth, perfect for a satisfying meal.

Una recepta original de Forkin

Temps total: 1 h 25 min
Racions: 4
Dificultat: Mitjana
Per ració: 481 kcal

VeganaVegetarianaSense gluten

Informació sobre al·lèrgens: pot contenir soja. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

400 gblack bean, canned, rinsed and drained
200 gsmoked tofu, diced
1 uyellow onion, chopped
3 gragarlic, minced
1 ubell pepper, red, diced
1 utomato, diced
750 mlvegetable broth
1 ubay leaf
1 ctcumin, ground
0,5 ctsmoked paprika
1 csolive oil
1 ctsalt
0,5 ctblack pepper, ground

garnish

150 gcollard greens, thinly sliced
0,5 uorange, sliced
2 csfresh cilantro, chopped(opcional)

accompaniment

1 tassabrown rice, cooked, for serving

Estris

frying pan · knife · cutting board · large pot · Dutch oven

Elaboració

Pas a pas

1
Heat the olive oil in a large pot or Dutch oven over medium heat.
Uns 1 min
2
Add the diced smoked tofu and cook for 5-7 minutes, stirring occasionally, until lightly browned and slightly crispy.
Uns 7 min
Nota de cuina: Browning the tofu adds a deeper, more savory flavor to the stew.
3
Remove the tofu from the pot and set aside, leaving any residual oil in the pot.
Uns 1 min
4
Add the chopped yellow onion to the pot and sauté for 5 minutes until softened and translucent.
Uns 5 min
5
Stir in the minced garlic and diced bell pepper, cooking for another 3-4 minutes until fragrant.
Uns 4 min
6
Add the diced tomato, ground cumin, and smoked paprika, cooking for 2 minutes to allow the flavors to meld.
Uns 2 min
7
Pour in the vegetable broth and add the bay leaf, black beans, salt, and black pepper.
Uns 1 min
8
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30 minutes, allowing the flavors to develop.
Uns 30 min
Nota de cuina: Stir occasionally to prevent sticking.
9
Return the cooked smoked tofu to the pot and simmer for an additional 5-10 minutes.
Uns 10 min
10
While the feijoada simmers, gently sauté the thinly sliced collard greens in a separate pan with a splash of olive oil until wilted, about 5 minutes.
Uns 5 min
Nota de cuina: Do not overcook the collard greens; they should still have a slight bite.
11
Remove the bay leaf from the feijoada.
12
Serve the vegan feijoada hot over cooked brown rice, garnished with the sautéed collard greens, orange slices, and fresh cilantro if desired.

Per ració

Nutrició

70%Puntuació

Calories: 480,6kcal
Proteïnes: 23,9g
Hidrats de carboni: 75g
Greixos: 10,9g
Fibra: 14,5g
Sucre: 8,7g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover feijoada in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat gently on the stovetop over low heat, adding a splash of water or broth if needed, until warmed through.