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 portioner
Cuisine: brazilian
Ingredients: 400 g black bean canned, rinsed and drained; 200 g smoked tofu diced; 1 stk. yellow onion chopped; 3 fed garlic minced; 1 stk. bell pepper red, diced; 1 stk. tomato diced; 750 ml vegetable broth; 1 stk. bay leaf; 1 tsk. cumin ground; 0,5 tsk. smoked paprika; 1 spsk. olive oil; 150 g collard greens thinly sliced; 0,5 stk. orange sliced; 2 spsk. fresh cilantro chopped (valgfrit); 1 tsk. salt; 0,5 tsk. black pepper ground; 1 kop 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.

En original opskrift af Forkin

Tid i alt: 1 t. 25 min.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 481 kcal

VeganskVegetariskGlutenfri

Allergenoplysninger: kan indeholde soja. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

400 gblack bean, canned, rinsed and drained
200 gsmoked tofu, diced
1 stk.yellow onion, chopped
3 fedgarlic, minced
1 stk.bell pepper, red, diced
1 stk.tomato, diced
750 mlvegetable broth
1 stk.bay leaf
1 tsk.cumin, ground
0,5 tsk.smoked paprika
1 spsk.olive oil
1 tsk.salt
0,5 tsk.black pepper, ground

garnish

150 gcollard greens, thinly sliced
0,5 stk.orange, sliced
2 spsk.fresh cilantro, chopped(valgfrit)

accompaniment

1 kopbrown rice, cooked, for serving

Udstyr

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

Fremgangsmåde

Trin for trin

1
Heat the olive oil in a large pot or Dutch oven over medium heat.
Ca. 1 min.
2
Add the diced smoked tofu and cook for 5-7 minutes, stirring occasionally, until lightly browned and slightly crispy.
Ca. 7 min.
Kokkens note: 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.
Ca. 1 min.
4
Add the chopped yellow onion to the pot and sauté for 5 minutes until softened and translucent.
Ca. 5 min.
5
Stir in the minced garlic and diced bell pepper, cooking for another 3-4 minutes until fragrant.
Ca. 4 min.
6
Add the diced tomato, ground cumin, and smoked paprika, cooking for 2 minutes to allow the flavors to meld.
Ca. 2 min.
7
Pour in the vegetable broth and add the bay leaf, black beans, salt, and black pepper.
Ca. 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.
Ca. 30 min.
Kokkens note: Stir occasionally to prevent sticking.
9
Return the cooked smoked tofu to the pot and simmer for an additional 5-10 minutes.
Ca. 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.
Ca. 5 min.
Kokkens note: 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.

Pr. portion

Næringsindhold

70%Score

Kalorier: 480,6kcal
Protein: 23,9g
Kulhydrat: 75g
Fedt: 10,9g
Kostfibre: 14,5g
Sukker: 8,7g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftover feijoada in an airtight container in the refrigerator.

Genopvarmning

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