• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cook's Hideout
  • All Recipes
  • Recipes by Category
  • Subscribe
  • Navigation Menu: Social Icons

    • Bloglovin
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • All Recipes
  • Recipes by Category
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Vegan » How to make Vegan Feijoada in the Instant Pot

    How to make Vegan Feijoada in the Instant Pot

    Published: Jan 4, 2019 · Modified: Feb 12, 2021 by Pavani · 13 Comments

    294 shares
    • Share
    • Tweet
    • Yummly
    • Email
    Jump to Recipe

    Vegan Feijoada is a hearty, comforting and stick to your ribs dish. This Brazilian black bean stew made with mushrooms and meatless crumbles is meaty and delicious. Instant pot makes it the perfect dish to make for weeknight dinner.

    White bowl with Vegan Feijoada served with white rice and orange segments

    I love exploring new cuisines and in that quest I have tried some amazing dishes from the Southern Hemisphere. This Uruguayan bean salad and Mauritian dholl puri are some of my favorite recipes from this region.

    So today I have a hearty and comforting dish from Brazil, which is mostly in the Southern Hemisphere. Feijoada is a very rich black bean stew and is a beloved dish in Brazil.

    The name 'feijoada' comes from Portuguese word feijao, which means beans. Many countries like Portugal, Angola, Macau, India etc. have a their own variation of this dish based on the local culture and cuisine.

    Basically it is a meat and beans stew made with origins in Portugal. I have a spicy and creamy Indian Goan feijoada recipe on the blog.

    So this Brazilian Feijoada is considered to be the national dish of Brazil. Black beans and tons of salted meats are the main ingredients in this dish.

    I adapted this vegan feijoada recipe from ‘Viva Vegan’ cookbook. Mushrooms and meatless crumbles make this stew meaty and hearty without the meat. You can make it on the stove top or in the Instant pot (instructions included).

    White bowl with Vegan Feijoada topped with cilantro and a spoon

    Ingredients

    Here are the main ingredients needed to make this Brazilian black bean stew:

    • Mushrooms - you can use any variety. Portobello, baby bella, white are my favorites.
    • Meatless crumbles - use dry (large chunk or granulated TVP) or frozen meatless crumbles. There are a ton of vegetarian beef and veggie crumbles available these days. Read my meatless meatballs post for the different varieties and what you can use.
    • Black beans - I used canned beans. But you can definitely soak and cook them before adding to the stew.
    Ingredients needed - details in recipe card

    Other ingredients you need:

    • Veggies - onion, red or green pepper, garlic
    • Spices - bay leaf, ground cumin, dried thyme, crushed red pepper flakes, salt and pepper
    • Vegetable broth or water
    • Oil

    Instructions

    This Vegan feijoada is easy to make in an instant pot or on the stove top.

    Set the Instant Pot on 'Saute' and heat oil. Add onion, garlic, red pepper and cook till the onions and are translucent and peppers are tender, about 4~5 minutes.

    Then add the vegan beef crumbles and cook till they are thawed, about 2~3 minutes. Stir in mushrooms and cook till they are tender, about 3~5 minutes.

    Add ground cumin, dried thyme, red pepper flakes and black pepper. Mix well.

    Sautéed onions with garlic, peppers, soy crumbles, mushrooms and simmered in broth

    Then add the veggie broth/ water and deglaze the pan by scraping up the brown bits. Bring to a simmer.

    In the meantime, puree ½ cup of black beans and set aside.

    Add the puree and the remaining black beans, to the stew. Cover with the lid and switch the Instant Pot to 'Manual' or 'Pressure Cook' and set it for 5 minutes. It will take about 10~12 minutes to come to pressure. Let the pressure release naturally for 15 minutes, then do a quick release. Serve warm.

    White bowl with chunky black bean stew topped with cilantro

    Taste Test

    Serve these Brazilian black beans with rice and orange slices. Stir fried or steamed kale is also usually served with this meal.

    Apparently orange slices aid in digestion. The juicy, sweet oranges add a nice refreshing contrast to the meaty stew. So 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.

    Tips

    • Any variety of mushrooms will work in the recipe - portobello, baby bella, white are my favorites.
    • Make sure to prepare the meatless veggie crumbles before starting the recipe.
      • dried TVP – soak in hot water for at least 10 minutes and then remove excess by squeezing.
      • frozen crumbles – thaw according to the package instructions.
    • Leftovers can be stored in an airtight container for up to 3 days in the fridge or for up to 2 months in the freezer.
    • Meatless crumbles can be subbed with 2 cups of seitan.

    More international vegetarian recipes to try

    • Malaysian curry sauce
    • Asparagus & spinach pasta with checca sauce
    • Sri Lankan coconut rice
    • Smörgåstårta – Swedish sandwich cake
    • Zimbabwe - Dobi
    • Philippines - Guinisang mongo (mung beans & tomato)
    • Faluche du nord (North French Flatbread)
    • Vegan Banana Rabanada (Brazilian French Toast)
    Vegan Feijoada

    I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

    Vegan Feijoada

    Vegan Feijoada

    Hearty, comforting and stick to your ribs Vegan Feijoada - this Brazilian black bean and mushroom stew is the answer to chilly winter meals.
    Author: Pavani
    Print Pin Rate
    Prevent your screen from going dark
    Prep Time: 15 mins
    Cook Time: 45 mins
    Total Time: 1 hr
    Course: Main Course, Main Dish, soups stews
    Cuisine: brazilian
    Servings: 6 Servings

    Ingredients

    • 2 tablespoons Olive oil
    • 1 Large Onion, finely chopped
    • 2~3 Garlic cloves, minced
    • 1 Bay leaf
    • 1 Medium Red Pepper, deseeded & chopped
    • 1 cup Vegan beef crumbles*
    • 2 cups Baby bella mushrooms, cleaned and chopped
    • 2 15 oz. cans Black beans, rinsed and drained
    • 1½ teaspoon Ground Cumin
    • 1 teaspoon Dried Thyme
    • ¼ teaspoon Crushed Red pepper flakes
    • ¼ teaspoon Black pepper
    • 2 cups Vegetable broth or Water
    • To taste Salt

    To Serve:

    • As needed White Rice
    • As needed Steamed Kale or Chard
    • As needed Orange Segments

    Instructions

    Stove Top Recipe:

    • Heat oil in a large saucepan, add onion, garlic, red pepper and cook till the onions and are translucent and peppers are tender, about 4~5 minutes.
    • Add the vegan beef crumbles and cook they are thawed, about 2~3 minutes. Stir in mushrooms and cook till they are tender, about 3~5 minutes.
    • Add ground cumin, dried thyme, red pepper flakes and black pepper. Mix well.
    • Add the veggie broth/ water and deglaze the pan by scraping up the brown bits. Bring to a simmer.
    • In the meantime, puree ½ cup of black beans and set aside.
    • Add the puree, remaining black 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.

    Instant Pot Method:

    • Set the Instant Pot on 'Saute' and heat oil. Add onion, garlic, red pepper and cook till the onions and are translucent and peppers are tender, about 4~5 minutes.
    • Add the vegan beef crumbles and cook they are thawed, about 2~3 minutes. Stir in mushrooms and cook till they are tender, about 3~5 minutes.
    • Add ground cumin, dried thyme, red pepper flakes and black pepper. Mix well.
    • Add the veggie broth/ water and deglaze the pan by scraping up the brown bits. Bring to a simmer.
    • In the meantime, puree ½ cup of black beans and set aside.
    • Add the puree, remaining black beans, to the stew. Cover with the lid and switch the Instant Pot to 'Manual' or 'Pressure Cook' and set it for 5 minutes. It will take about 10~12 minutes to come to pressure. Once it is done, let the pressure release naturally.

    Notes

    • To serve feijoada, place some white or brown rice and ladle the stew around the rice. Add some chopped, steamed kale (or other greens) and garnish with orange slices.
    • Any variety of mushrooms will work in the recipe - portobello, baby bella, white are my favorites.
    • Make sure to prepare the meatless veggie crumbles before starting the recipe.
      • dried TVP – soak in hot water for at least 10 minutes and then remove excess by squeezing.
      • frozen crumbles – thaw according to the package instructions.
    • Leftovers can be stored in an airtight container for up to 3 days in the fridge or for up to 2 months in the freezer.
    • Meatless crumbles can be subbed with 2 cups of seitan.

    Nutrition

    Calories: 259kcal | Carbohydrates: 45g | Protein: 17g | Fat: 2g | Saturated Fat: 1g | Sodium: 110mg | Potassium: 783mg | Fiber: 15g | Sugar: 3g | Vitamin A: 680IU | Vitamin C: 31mg | Calcium: 84mg | Iron: 5mg
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

    More Vegan

    • Tray with Vegetarian spicy wraps.
      Vegetarian Wrap Sandwich Recipe
    • Brown plate with jowar upma topped with cashews
      Instant Pot Jowar Rava Upma Recipe
    • Top view of a bowl of sambar and idli.
      Instant Sambar Recipe
    • Top view of a bowl with Saravana bhavan Sambar.
      Saravana Bhavan Sambar
    294 shares
    • Share
    • Tweet
    • Yummly
    • Email

    Reader Interactions

    Comments

    1. Varada

      January 04, 2019 at 6:14 pm

      A balanced meal in a bowl. The flavors sounds very appetizing. The orange with the meal as opposed to after it - is very different.

      Reply
    2. Vaishali Sabnani

      January 06, 2019 at 6:41 am

      Very unique concept ! Would love to give it a try , looks to be a perfect meal with greens , beans and rice , along with fruit . I also love the colour contrast that you see in the pics - amazing !

      Reply
    3. Priya Suresh

      January 07, 2019 at 12:25 pm

      Such a nutritious stew, totally in love with your bowl Pavani.. Interesting way to add beans in our diet. Vegan feijoada looks absolutely stunning.

      Reply
    4. harini

      January 09, 2019 at 7:32 pm

      Wow! Such a healthy meal in a bowl. I am sure my kids would love this.

      Reply
    5. Gayathri Kumar

      January 11, 2019 at 7:21 pm

      That is such a colourful stew. Adding orange segments is quite interesting but I understand that it adds a nice freshness to the dish.

      Reply
    6. Prasad

      January 14, 2019 at 3:42 am

      Pavani.Hope you guys are doing fine.I made this yesterday and it came out really well.Dharini and Arjun also enjoyed it very much.
      Thank you and keep posting.

      Prasad.

      Reply
      • cookshideout

        January 14, 2019 at 5:08 pm

        Prasadannayya, hope you guys are doing well. Thank you so much for letting me 🙂 So glad that the kids liked it too.

        Reply
    7. Srividhya Gopalakrishnan

      January 16, 2019 at 1:18 pm

      This is so warm and hearty. I need to give a try too. Yum.

      Reply
    8. Srivalli Jetti

      January 21, 2019 at 8:57 am

      That's one excellent bowl, you got there Pavani. I am amazed how well you recreate a dish in your kitchen!

      Reply
    9. Swati

      January 22, 2019 at 10:36 pm

      A complete meal !! I love anything with mushroom.. the orange in the side gives a good contrast in color and taste to the dish!! Beatiful capture!!

      Reply
    10. Sandhya Ramakrishnan

      January 29, 2019 at 10:48 am

      I love black beans and this is something we all will love. I will definitely be giving this a try. Looks so delicious and such a great option for lunch!

      Reply
    11. Suma Gandlur

      January 31, 2019 at 7:06 pm

      That is one healthy and wholesome meal in a bowl.

      Reply
    12. Chef Mireille

      February 27, 2019 at 11:27 pm

      I just went to a Brazilian restaurant this past weekend after not going to one for several years. Although I had the meat version, your vegan version looks just as delicious and much healthier

      Reply

    Thanks for coming! Let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    My profile photo.

    Hi, I'm Pavani! the cook in this hideout. Cook's Hideout is all about delicious vegetarian dishes from India and also from around the world. Here you will find recipes that are easy AND tasty to make.

    More about me →

    Trending Recipes

    • Blue plate with cups of chocolate custard.
      How to make Chocolate Custard with Custard Powder
    • Brown plate with a stack of Ethiopian flatbread.
      Easy Injera Recipe | Step by Step
    • Plate with fried plantains and a bowl with garlic sauce.
      Cuban Tostones with Mojo Sauce Recipe
    • White bowl with bangaladumpa vepudu
      Masala Potato Fry | Andhra Style

    Seasonal Recipes

    • Blue bowl with sweet and spicy berry chutney
      The Best Cranberry Apple Chutney Recipe
    • Vegan potato latkes
      How to make Eggless Latkes
    • White plate with stack of Danish Aebleskivers
      How to make Vegan Ebelskivers Recipe
    • Vegan Fruit Cake
      How to make Eggless Christmas Plum Cake

    My Cookbooks

    Vegetarian Indian Instant Pot Cookbook.
    The Essential Vegetarian Indian Cookbook.

    Footer

    ^ back to top

    About

    • Privacy Policy

    Newsletter

    • Subscribe

    Contact

    • About

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Foodie Pro on the Foodie Pro Theme

    294 shares