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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
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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
  • 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
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