Feijoada (pronounced as fay-ZHWA-dah) is derived from the Portuguese word ‘feijão’, meaning beans. Therefore, beans are the chief component in the recipe which includes both black and green variety. Additionally, it has the tender charm of sweet potatoes and carrots.
Brazil’s national dish- ‘Feijoada’ is traditionally prepared with beans and pork/beef meat. To uphold the conventional meaty texture of the stew while keeping it vegan-friendly we will be using vegan sausages. The stew is slow-cooked in a tangy lime and smoked paprika sauce beautifully fragranced with fresh thyme sprigs.
Mushroom rice incorporates the golden caramelised chewy textures that taste wonderful with the soft fluffy rice grains. The flavoursome juices released by the mushrooms blend in the broth and are absorbed by the rice while cooking.
It is a brilliant side-dish to relish with stews and curries. Furthermore, the fibrous mushrooms are full of protein, antioxidants, and B Vitamins which increase our body’s immunity and prevents cell/tissue damage.
Vegan Brazilian Feijoada Ingredients
3-4 cloves of garlic
1 red chilli
250g red onion
250g sweet potato
1 large carrot
200g orange & red sweet peppers
350g vegan sausages
400g black beans (canned)
1l veg stock
Juice from 1 lime & zest
Fresh thyme (dried is fine too)
3 bay leaves
1 tsp smoked paprika
1/2 tsp turmeric
1 tbsp tamarind
1/2 tsp black pepper
1 tsp pink Himalayan salt
Prepare the sausages by lightly frying them according to pack instructions and set aside for later. When they cool down, simply chop these into smaller pieces.
1. Finely dice the onion, chilli and garlic.
2. Peel the sweet potato and cut into small bite-size pieces.
3. Cut the carrots and peppers into small pieces.
4. Drain and rinse the black beans, set aside.
5. In a non-stick pan, add 1 tbsp of olive oil over high heat and add the bay leaves, chopped onions, chilli and garlic. Reduce the heat to medium and cook for 3-4 minutes until the onions start to soften.
6. Add the veg to the pan and continue to fry for a couple of minutes.
7. Add the smoked paprika, turmeric, salt and pepper and cook for about 5 minutes on low to medium heat, stirring every so often. Keep the pan lid on to prevent the ingredients from sticking to the bottom of the pan and to retain those juices and delicious flavors.
8. Add the veg stock, lime juice, tamarind and thyme leaves, bring to the boil, then reduce the heat and simmer for about 10 minutes. The longer you simmer the stew, the thicker the sauce becomes.
9. Taste the dish as you go along and add additional seasoning if required.
10. Garnish with fresh coriander, lime zest, serve and enjoy!
11. Serve with garlic mushroom rice and salad.