This vegetarian feijoada is actually a vegan spin Brazil’s national dish and is ready in 30 minutes.
If you’ve visited Brazil and you haven’t had feijoada (fay-ZHWA-dah), its national dish then have you really been to Brazil?
This black bean stew is traditionally served with beef and pork. However, like everywhere else around the world, more vegan and vegetarians are available.
And really the feijoada dish is about the beans with paprika, cumin and bay leaf flavours so this vegetarian feijoada is a great option.
In fact feijão, is Portuguese for “beans” so this dish isn’t all about the meat at all.
There are regional variations all over the country from the Sao Paulo market to small villages in the south.
Some versions are a bit spicy because of the chorizo added. If you prefer a bit of spicy a little bit of chili flakes or cayenne goes a long way.
Table of Contents
Easy Vegetarian Cooking
This recipe is adapted from Hello Fresh, which has tons of vegetarian recipes. And I was surprised to see so many international options.
As they do not deliver where I am right now I adapted the recipe to make at home. Although I must admit it would be great just to have all of the ingredients delivered.
The origins of feijoada aren’t quite clear. While some say it came from Portuguese settlers and is a distant relative to French cassoulet.
Other say this bean stew was created by the slaves from Africa who would throw whatever offcuts of meat they were permitted to the beans and rice.
I have to think the latter sounds much more likely, especially as it resembles other stews in the Americas.
You can find these Brazilian stewed beans today in Portugal and parts of Africa.
Vegetarian Feijoada Recipe
The traditional recipe with meat is stewed for hours, but not only is this a vegetarian or vegan feijoada but it is also gluten-free.
While this recipe is made for two people, you can easily just double it and use the same directions. And if you have leftovers it will be even better the next day.
If you love Brazilian flavours and also eat seafood, consider trying this Brazilian shrimp soup, which is ready in 20 minutes.
- 1 navel orange
- 1 can black beans, with liquid
- 1 yellow pepper, diced
- 3/4 cup sweet potato, diced
- 1/2 cup vegetable broth
- 1/2 cup yellow onion, diced
- 1/2 cup brown rice
- 1/2 cup, kale, chopped
- 1 tablespoon ground cumin
- 2 tablespoons smoked paprika
- 1 bay leaf
- 2 garlic cloves, minced
- 3 tbsp vegetable oil
- 1/2 tsp sea salt
- Freshly cracked black pepper
- Cook the rice according to package directions.
- Zest, then peel and slice the orange into 1/4-inch rounds.
- Heat a medium pot over medium heat. Add vegetable oil, then half the onion. Cook until softened, 2-3 min. Add the paprika, cumin and half the garlic. Cook until fragrant, 1 min.
- Add pepper, sweet potato, broth, bay leaf and beans and 3/4 cup water to the pot.
- Season with freshly cracked black pepper and 1/2 tsp salt. Bring to a boil, then reduce the heat to medium.
- Simmer until the sweet potatoes are fork-tender, 14-15 min. Remove bay leaves before serving.
- To make the braised kale heat a saute pan over medium heat. Add a tbsp of oil, then the remaining onions. Cook until golden, about 5 min. Add the remaining garlic, kale and ¼ cup water. Cook, stirring often, until kale wilts, 1-2 min. Season with salt and pepper.
- To serve stir 1 tsp orange zest into the feijoada. Season with salt and pepper to taste. Divide the feijoada, kale and rice between plates. Serve with the sliced orange on the side.
Pin it: Vegan Feijoada
This post was sponsored by Hello Fresh; however, I was able to pick the recipe I would like to try to adapt and loved the idea of a vegetarian feijoada.