Hearty, comforting and stick to your ribs Vegan Feijoada – this Brazilian black bean and mushroom stew is the answer to chilly winter meals.
I am continuing my exploration of the Southern Hemisphere countries and cuisines. The country I chose for today is Brazil – which is mostly in the Southern Hemisphere. I have a hearty and comforting Vegan Feijoada from Brazil. It is a vegan version of delicious traditional Brazilian stew that is rich and very meaty.The name comes from Portuguese word feijao, which means beans. Feijoada is prepared commonly in many countries like Portugal, Mozambique, Macau, Angola and India. Each country has its own variation based on the local culture and cuisine. But basically it is a stew made with meat and beans and is said to be originated in Portugal. I have tried the Goan version few years back.
Feijoada is considered as the national dish of Brazil and is made with black beans and tons of salted meats. It is typically served with rice and orange slices, the latter to aid in digestion. Stir fried or steamed green veggies are also usually served with this meal.This Vegan Feijoada recipe is from ‘Viva Vegan’ cookbook. This version is made with black beans, mushrooms and soy granules. All these ingredients make this stew meaty and hearty without the meat. I served the stew with brown rice, sautéed broccoli and orange slices.I’ve never eaten savory dishes with fresh orange on the side, so I was skeptical on how the combo would taste. But I was pleasantly surprised how refreshing it tasted. The juicy, sweet orange adds a nice contrast to the meaty stew. When you make this dish, make sure you try the whole combo – rice, stew, greens and the orange – I am sure you will love it.
Lets check out what my fellow marathoners have cooked today for BM# 96.
Heat oil in a saucepan, add the garlic, onion and cook till the onions are translucent and tender, about 4~5 minutes.
Add the mushrooms, ground cumin, dried thyme, red pepper flakes and soy crumbles (drained TVP chunks, if using them) and cook for 6~8 minutes or until the mushrooms have cooked through.
Add the veggie broth and bring to a simmer.
Puree ½ cup of black beans into a puree and set aside.
Add the remaining beans, veggie broth and the pureed beans to the stew. Partially cover and bring the soup to a simmer, stirring occasionally. Cook feijoada until it reaches a chunky consistency but still has plenty of thick sauce, about 20 minutes. Season with salt and pepper.
Remove from heat and let the feijoada sit for 10 minutes to cool slightly and for the flavors to meld.
To serve feijoada, place some white or brown rice and ladle the stew around the rice. Add some chopped, steamed greens (I added some broccoli) and garnish with orange slices.
I used Morningstar soy crumbles. You can use dry TVP (Textured Vegetable Protein) soaked in boiling water. Squeeze out the excess liquid and use as directed in the recipe.