Brazilian Feijoada Vegetarian Recipes

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VEGETARIAN FEIJOADA



Vegetarian Feijoada image

A vegetarian spin on a classic Brazilian dish ready in 30 minutes.

Provided by Ayngelina Brogan

Categories     Brazil

Time 30m

Number Of Ingredients 15

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

Steps:

  • 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.

VEGETARIAN FEIJOADA



Vegetarian Feijoada image

Vegetarian feijoada is the meatless version of Brazil's national dish, Feijoada. Vegetarian feijoada, which is also vegan and gluten-free, is a black bean and vegetable stew loaded with plant-based protein. Learn how to make this vegetarian feijoada recipe in the Crockpot, Instant Pot, and on the Stovetop.

Provided by Denise Browning

Categories     Main Course

Number Of Ingredients 16

1 pound dry black beans
3 tbsp olive oil
1 yellow onion (chopped)
1 pound Portobello mushrooms (stems discarded and caps sliced 1/2-inch thick, OPTIONAL)
6 garlic cloves (minced)
5 cups water
1/2 tsp baking soda
1/4 tsp cumin
2 sweet potatoes (peeled and 1-inch cubed)
2 bay leaf
1 tbsp salt (or more if desired)
1/2 tsp pepper
1 14.5 can diced tomatoes
2 tbsp tomato paste
1-2 tbsp red wine vinegar
1/4 cup cilantro (chopped)

Steps:

  • First of all, sort and rinse black beans. Then, follow one of the methods below. (OPTIONAL) Soaking: Soak beans with enough water to cover by 2 to 3 inches. Place in the fridge or leave at room temp overnight (8 hours) and add more water if needed. You may skip this step by adding baking soda to the beans when cooking.
  • SLOW COOKER FEIJOADA: 1) Heat a large nonstick skillet over medium heat. Add oil and cook onion and mushrooms for 5-6 minutes or until softened, stirring every now and then. Add garlic and cook for 1 minutes or until fragrant, stirring occasionally. 2) Transfer half of the mixture to the slow cooker, stir in beans, water, baking soda, cumin, sweet potatoes, and bay leaves. 3) Cook on high for 2-4 hours or on low for 8-10 hours. Half hour before cooking time ends, stir in the other half of cooked garlic/onion/mushrroms, salt, pepper, canned tomatoes and tomato paste. Let cook until beans are tender. 4) Remove bay leaves, adjust salt if needed, and stir in vinegar. Transfer about 1/2 cup of beans with their broth to a blender and blend until smooth. Mix with the vegetarian feijoada. Sprinkle chopped cilantro on top and serve.
  • PRESSURE COOKER FEIJOADA: 1) Press the saute function and once heated, add oil and cook onion and mushrooms for 4-5 minutes or until softened, stirring every now and then. Add garlic and cook for 1 minutes or until fragrant, stirring occasionally. Cancel saute. 2) Stir in beans and all the other ingredients at once, except vinegar and cilantro. Lock lid and cook on high pressure for 30 minutes. Natural release pressure (about 20 minutes) and unlock lid. Remove bay leaves, adjust salt if needed, and stir in vinegar. 3) Transfer about 1/2 cup of beans with their broth to a blender and blend until smooth. Mix with the vegetarian feijoada. Sprinkle chopped cilantro on top and serve.
  • STOVETOP FEIJOADA: 1) Heat a medium nonstick pot over medium heat. Add oil and cook onion and mushrooms for 5-6 minutes or until softened, stirring every now and then. Add garlic and cook for 1 minutes or until fragrant, stirring occasionally. Remove half of the mixture with a slotted spoon and reserve. 2) Stir in beans, water, baking soda, cumin, sweet potatoes, and bay leaves.Increase heat to high and bring to a boil. Reduce heat to medium-low, stir, cover, and cook for 60-90 minutes or until beans are almost tender. Stir in the other half of cooked garlic/onion/mushrroms, salt, pepper, canned tomatoes and tomato paste. Let cook for 10-15 minutes, or until beans are tender. 3) Remove bay leaves, adjust salt if needed, and stir in vinegar. Transfer about 1/2 cup of beans with their broth to a blender and blend until smooth. Mix with the vegetarian feijoada. Sprinkle chopped cilantro on top and serve.

Nutrition Facts : Calories 391 kcal, Carbohydrate 63 g, Protein 19 g, Fat 8 g, SaturatedFat 1 g, Sodium 1343 mg, Fiber 15 g, Sugar 7 g, ServingSize 1 serving

BRAZILIAN BLACK BEANS (VEGETARIAN FEIJOADA)



Brazilian Black Beans (Vegetarian Feijoada) image

A thick healthy comforting veganized version of those famous Brazilian black beans, Feijoada. Perfect with rice and a hint of citrus, just throw it in your pressure cooker for a quick and easy nutritious dinner, or check my notes to see how to cook it in the instant pot or on the stovetop.

Provided by The Fiery Vegetarian

Categories     Lunch and Dinner

Time 45m

Number Of Ingredients 21

4 tbsp olive oil
3 onions
½ teaspoon salt
1½ teaspoons ground garlic
3 bay leaves
¼ teaspoon cayenne pepper (optional)
2 teaspoons ground coriander
2 teaspoons ground cumin
1½ teaspoons smoked paprika
2 teaspoons oregano
½ teaspoon black or white ground pepper
2⅔ cups dried black beans (6-8 cups cooked)
5 cups of water
1 vegetable stock cube
2 tablespoons soy sauce
1 tablespoon red or white wine vinegar
1 tablespoon balsamic vinegar
½ tablespoon Marmite (optional, also known as Vegemite, yeast extract)
Steamed white or brown rice
Steamed collard greens (or kale/savoy cabbage/chard)
lemon quarters or slices of orange

Steps:

  • 1. Take two of the onions and chop or pulse 6-8 times in a food processor to easily chop. Puree the remaining onion in a food processor or blender and set aside for step 4. 2. Fry the chopped onions in the olive oil over medium-high heat, stirring often, for 10 minutes. Add the 1/2 tsp salt at around the 5-6 minute mark when the onions are slightly golden. 3. Add all the spices and seasoning from the garlic to the ground pepper and stir well, toasting for two minutes. 4. Add in the pureed onion and fry for five minutes, stirring often. 5. Now add in the beans water and stock cube. Check the notes for cooking times for all methods. 6. After the beans have finished cooking, bring to the boil and add in the two types of vinegar, soy sauce and marmite (optional). Reduce to a simmer and let cook for five minutes more. 7. Remove the bay leaves. If you'd like to thicken the sauce you can blend it a little, no more than half a cup. Serve!

Nutrition Facts : Calories 339 calories, Carbohydrate 52 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 8 grams fat, Fiber 13 grams fiber, Protein 17 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 503 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

VEGGIE FEIJOADA WITH SWEET POTATO & KIDNEY BEANS



Veggie feijoada with sweet potato & kidney beans image

Feijoada is a classic Brazilian stew, which I've tweaked to make a gorgeous meat-free dinner. With chunks of beautiful sweet potato, black beans, sweet peppers and coriander to freshen it all up, this is a cracker of a dish. Kidney beans are also packed with micronutrients, such as iron, which is vital for building those all-important red blood cells to help you from feeling tired.

Provided by Jamie Oliver

Categories     Stew

Time 35m

Yield 2

Number Of Ingredients 13

160 g brown rice
200 g sweet potato
2 red onions
2 cloves of garlic
1 red pepper
½ a courgette
olive oil
½ x 200 g tin of kidney beans
1 teaspoon ground coriander
1 teaspoon smoked paprika
½ a bunch of fresh coriander, (15g)
4 ripe tomatoes
50 g fat-free natural yoghurt

Steps:

  • Place the rice into a medium pan, cover with cold water, then place over a medium heat. Bring to the boil, then simmer gently for 12 to 15 minutes, or until just cooked.
  • Drain in a sieve, then place the sieve over the warm pan. Season with a little sea salt and black pepper, cover with a lid and set aside off the heat.
  • Meanwhile, fill a small pan with water, place over a medium heat and bring to the boil. Peel and chop the sweet potato into chunks, then add to the pan when the water is boiling. Cook with the lid on for 5 minutes, or until tender. Drain and set aside.
  • Peel the onions and cut into wedges. Separate each wedge into petals, then peel and finely slice the garlic.
  • Halve, deseed and roughly dice the pepper, then trim and halve the courgette, roughly slicing it at an angle.
  • Drizzle 1 tablespoon of olive oil into a large pan over a medium-high heat, add the sweet potato, onions, peppers and courgette, cooking for 8 minutes, or until softened but charred and gnarly on the outside.
  • Drain the beans, but reserve the juice. Add the beans to the hot pan (save the rest for another day) and cook for 1 more minute.
  • Stir through, then add the garlic, ground coriander, and paprika. Season well with salt and pepper and cook for 3 minutes, or until sticky and gnarly.
  • Finely slice the coriander (stalks and all). Roughly chop the tomatoes. Add to the pan with their juices, along with the coriander stalks, the reserved liquid from the beans and 275ml of water.
  • Bring to the boil, then simmer for 5 to 10 minutes, or until the veg is soft and the sauce has thickened. Add an extra splash of water to loosen if the sauce gets too thick.
  • Season the veggie feijoada to taste and stir through most of the coriander leaves. Serve with the rice, a dollop of yogurt and the reserved coriander scattered on top.

Nutrition Facts : Calories 637 calories, Fat 16.2 g fat, SaturatedFat 2.7 g saturated fat, Protein 16.4 g protein, Carbohydrate 112.7 g carbohydrate, Sugar 22.7 g sugar, Sodium 1.2 g salt, Fiber 9.3 g fibre

BRAZILIAN FEIJOADA (VEGETARIAN)



Brazilian Feijoada (Vegetarian) image

Feijoada is the national dish of Brazil. It's served everywhere in Brazil, from beach-side stands to the finest restaurants. This version captures the spirit of feijoada minus the meat. Chipotle pepper adds a hint of smoky heat.

Provided by lazyme

Categories     Black Beans

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 12

5 1/2 cups dried black beans, rinsed and drained
1 tablespoon canola oil
1 large yellow onion, diced
2 medium red bell peppers or 2 medium green bell peppers, diced
1 large tomatoes, diced
4 garlic cloves, minced
1 canned chipotle pepper, chopped
2 cups sweet potatoes, peeled and diced (or butternut squash or white potato)
2 teaspoons dried thyme leaves (or fresh)
2 teaspoons dried parsley
1 teaspoon salt
4 cups cooked rice (white or brown)

Steps:

  • In a medium saucepan, place the beans in plenty of water and cook for about 1 hour, over medium heat, until tender.
  • Drain and reserve 2 cups of the cooking liquid.
  • In a large saucepan, heat the oil.
  • Add the onion, bell peppers, tomato, garlic, and chipotle peppers and saute for 8 to 10 minutes.
  • Add the beans, cooking liquid, sweet potatoes, and thyme and cook for 25 to 30 minutes over medium heat, stirring occasionally.
  • Stir in the parsley and salt and cook for 5 to 10 minutes more.
  • Spoon the rice into bowls and ladle the feijoada over the top.

BRAZILIAN VEGETABLE FEIJOADA



Brazilian Vegetable Feijoada image

Make and share this Brazilian Vegetable Feijoada recipe from Food.com.

Provided by honeymustard

Categories     Yam/Sweet Potato

Time 1h5m

Yield 32 serving(s)

Number Of Ingredients 13

3/4 teaspoon red pepper flakes
3 teaspoons ground cumin
2 tablespoons dried thyme
6 medium sweet potatoes, peeled, sliced lengthwise, then cut into 1/4-inch, thick slices
3 leeks
3 red bell peppers, seeded and sliced lengthwise, into 1/2-inch, wide slices
3 yellow bell peppers, seeded and sliced lengthwise, into 1/2-inch, wide slices
3 medium yellow onions, seeded and sliced lengthwise, into 1/2-inch, wide slices
6 tablespoons lime juice
3 large tomatoes, sliced into 1/4-inch, thick slices
6 (16 ounce) cans black beans
lime slice (to garnish)
orange slice (to garnish)

Steps:

  • Heat a little veggie broth or water and add dried red peppers or crushed red pepper flakes, cumin and thyme; lower heat and cook 1 minute.
  • Add sweet potatoes; cook 5 minutes.
  • Add leeks; cook 5 minutes more.
  • Stir in bell peppers and onion, cook 5 minutes.
  • Add lime juice, combine well and cook 5 minutes more.
  • Add tomato slices.
  • Coat saucepan with nonstick cooking spray; set over low heat.
  • Add beans and cook, stirring, until hot, about 3 minutes; drain.
  • Place beans in a casserole or serving bowl; add vegetables.
  • Garnish with lime or orange slices, cilantro sprigs; serve at once.

Nutrition Facts : Calories 124.5, Fat 0.6, SaturatedFat 0.1, Sodium 18, Carbohydrate 24.7, Fiber 7.1, Sugar 2.8, Protein 6.6

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