Ingredients
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For the Vegan Feijoada:
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2 cups dried black beans, soaked overnight
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2 tablespoons olive oil
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1 large onion, chopped
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4 cloves garlic, minced
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1 red bell pepper, diced
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1 green bell pepper, diced
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1 bay leaf
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1 teaspoon smoked paprika
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1 teaspoon ground cumin
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1/2 teaspoon ground coriander
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1/2 teaspoon dried thyme
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1/4 teaspoon cayenne pepper (adjust to taste)
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1 Salt and pepper to taste
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4 cups vegetable broth
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1 can (14 oz) diced tomatoes
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1 can (14 oz) hearts of palm, sliced into rounds
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1 can (14 oz) black olives, pitted
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For the Farofa:
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1 cup cassava flour (farinha de mandioca)
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2 tablespoons olive oil
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 Salt and pepper to taste
Directions
Serve the Vegan Feijoada hot with the farofa on the side. It’s traditionally accompanied by rice and orange slices.
Feijoada is traditionally made with various cuts of meat, but this vegan version replaces them with heart of palm and black olives for a delicious and satisfying alternative. Adjust the level of cayenne pepper to suit your preferred level of spiciness.
Steps
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1
Done
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For the Vegan Feijoada: |
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2
Done
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Drain and rinse the soaked black beans. In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and diced bell peppers. Sauté for about 5 minutes until softened. |
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3
Done
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Stir in the smoked paprika, ground cumin, ground coriander, dried thyme, cayenne pepper, bay leaf, salt, and pepper. Cook for an additional 2 minutes until fragrant. |
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4
Done
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Add the soaked black beans, vegetable broth, and diced tomatoes to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the beans are tender. Stir occasionally. |
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5
Done
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Once the beans are cooked, add the hearts of palm slices and black olives. Simmer for an additional 10 minutes. Adjust seasoning to taste. |
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6
Done
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For the Farofa: |
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7
Done
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In a separate skillet, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic. Sauté for 2-3 minutes until the onion becomes translucent. |
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8
Done
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Add the cassava flour (farinha de mandioca) to the skillet. Stir continuously and toast the flour for about 5-7 minutes until it becomes golden brown and crispy. Season with salt and pepper to taste. |
