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 porties
Cuisine: brazilian
Ingredients: 400 g black bean canned, rinsed and drained; 200 g smoked tofu diced; 1 st yellow onion chopped; 3 teentje garlic minced; 1 st bell pepper red, diced; 1 st tomato diced; 750 ml vegetable broth; 1 st bay leaf; 1 tl cumin ground; 0,5 tl smoked paprika; 1 el olive oil; 150 g collard greens thinly sliced; 0,5 st orange sliced; 2 el fresh cilantro chopped (optioneel); 1 tl salt; 0,5 tl black pepper ground; 1 kopje 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.

Een origineel recept van Forkin

Totale tijd: 1 uur 25 min
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 481 kcal

VeganistischVegetarischGlutenvrij

Allergeneninformatie: kan soja bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

400 gblack bean, canned, rinsed and drained
200 gsmoked tofu, diced
1 styellow onion, chopped
3 teentjegarlic, minced
1 stbell pepper, red, diced
1 sttomato, diced
750 mlvegetable broth
1 stbay leaf
1 tlcumin, ground
0,5 tlsmoked paprika
1 elolive oil
1 tlsalt
0,5 tlblack pepper, ground

garnish

150 gcollard greens, thinly sliced
0,5 storange, sliced
2 elfresh cilantro, chopped(optioneel)

accompaniment

1 kopjebrown rice, cooked, for serving

Keukengerei

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

De bereidingswijze

Stap voor stap

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

Voedingswaarden

70%Score

Calorieën: 480,6kcal
Eiwit: 23,9g
Koolhydraten: 75g
Vet: 10,9g
Vezels: 14,5g
Suiker: 8,7g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

Store leftover feijoada in an airtight container in the refrigerator.

Opwarmen

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