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 medium onion, chopped
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3 cloves garlic, minced
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1 red bell pepper, chopped
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1 green bell pepper, chopped
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1 medium carrot, diced
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1 cup butternut squash, diced
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8 oz firm tofu, cubed
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1 bay leaf
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1 teaspoon ground cumin
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1 teaspoon smoked paprika
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1/2 teaspoon ground coriander
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1/2 teaspoon dried thyme
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1 Salt and pepper to taste
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4 cups vegetable broth
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1 Cooked white or brown rice for serving
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1 Chopped fresh cilantro for garnish
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1 Orange slices for garnish (optional)
Directions
Feijoada is traditionally served with white rice, collard greens, and orange slices. Feel free to add those sides for a more authentic experience.
Steps
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1
Done
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In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until they become translucent. |
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2
Done
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Stir in the red and green bell peppers, carrots, and butternut squash. Cook for about 5 minutes until the vegetables begin to soften. |
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3
Done
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Add the cubed tofu, bay leaf, ground cumin, smoked paprika, ground coriander, dried thyme, salt, and pepper. Cook for another 5 minutes, stirring occasionally. |
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4
Done
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Pour in the soaked and drained black beans, followed by the vegetable broth. Bring the mixture to a boil. |
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5
Done
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Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 1 to 1.5 hours, or until the beans are tender. Stir occasionally and add more water if needed to keep the beans submerged. |
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6
Done
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Taste and adjust the seasoning as necessary, adding more salt and pepper if desired. |
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7
Done
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Remove the bay leaf and serve the Vegan Feijoada over cooked rice. |
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8
Done
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Garnish with freshly chopped cilantro and optional orange slices for a burst of flavor. |
