Ingredients
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2 cups dried black beans, soaked overnight and drained
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1 tablespoon olive oil
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1 large onion, chopped
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4 cloves garlic, minced
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4 vegan sausages, sliced (choose your favorite plant-based brand)
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2 bay leaves
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1 teaspoon smoked paprika
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1 teaspoon ground cumin
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1/2 teaspoon dried oregano
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1/4 teaspoon cayenne pepper (adjust to taste)
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4 cups vegetable broth
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1 Salt and black pepper to taste
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1 Cooked white rice, for serving
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1 Chopped fresh parsley, for garnish
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1 Orange slices, for garnish (traditional Brazilian accompaniment)
Directions
Enjoy a vegan twist on the classic Brazilian Feijoada, a hearty and smoky dish that’s perfect for dinner.
Feijoada is traditionally served with orange slices, which complement the dish’s flavors. Feel free to adjust the level of spiciness to your preference by adding more or less cayenne pepper.
Steps
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1
Done
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Cook the Black Beans: |
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2
Done
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In a large pot, add the soaked and drained black beans. Cover them with fresh water and bring to a boil. Reduce the heat to a simmer, partially cover, and cook for about 1 hour or until the beans are tender. Drain and set aside. |
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3
Done
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Sauté the Aromatics: |
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4
Done
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In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic. Sauté until they become translucent, about 3-4 minutes. |
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5
Done
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Add Sausages and Spices: |
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6
Done
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Add the sliced vegan sausages to the skillet and cook for about 5 minutes or until they start to brown. Stir in the bay leaves, smoked paprika, ground cumin, dried oregano, and cayenne pepper. Cook for an additional 2 minutes to toast the spices. |
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7
Done
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Combine Beans and Sausage Mixture: |
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8
Done
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Transfer the cooked black beans to the skillet with the sausages and spices. Stir well to combine. |
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9
Done
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Simmer with Vegetable Broth: |
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10
Done
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Pour in the vegetable broth and stir. Simmer for about 20-30 minutes, allowing the flavors to meld and the liquid to reduce slightly. Season with salt and black pepper to taste. |
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11
Done
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Serve: |
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12
Done
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Serve the Vegan Brazilian Feijoada hot over cooked white rice. Garnish with chopped fresh parsley and orange slices. |
