Vegan Brazilian Feijoada
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
Allergen information: may contain soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store leftover feijoada in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, adding a splash of water or broth if needed, until warmed through.
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