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 servings
Cuisine: brazilian
Ingredients: 400 g black bean canned, rinsed and drained; 200 g smoked tofu diced; 1 pcs yellow onion chopped; 3 clove garlic minced; 1 pcs bell pepper red, diced; 1 pcs tomato diced; 750 ml vegetable broth; 1 pcs bay leaf; 1 tsp cumin ground; 0.5 tsp smoked paprika; 1 tbsp olive oil; 150 g collard greens thinly sliced; 0.5 pcs orange sliced; 2 tbsp fresh cilantro chopped (optional); 1 tsp salt; 0.5 tsp black pepper ground; 1 cup 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.

An original recipe by Forkin

Total time: 1 hr 25 min
Serves: 4
Difficulty: Medium
Per serving: 481 kcal

VeganVegetarianGluten-free

Allergen information: may contain soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

400 gblack bean, canned, rinsed and drained
200 gsmoked tofu, diced
1 pcsyellow onion, chopped
3 clovegarlic, minced
1 pcsbell pepper, red, diced
1 pcstomato, diced
750 mlvegetable broth
1 pcsbay leaf
1 tspcumin, ground
0.5 tspsmoked paprika
1 tbspolive oil
1 tspsalt
0.5 tspblack pepper, ground

garnish

150 gcollard greens, thinly sliced
0.5 pcsorange, sliced
2 tbspfresh cilantro, chopped(optional)

accompaniment

1 cupbrown rice, cooked, for serving

Equipment

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

The method

Step by step

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

Per serving

Nutrition

70%Score

Calories: 480.6kcal
Protein: 23.9g
Carbs: 75g
Fat: 10.9g
Fibre: 14.5g
Sugar: 8.7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover feijoada in an airtight container in the refrigerator.

Reheating

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