Ingredients
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For the Plant-Based Sausage:
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1 cup cooked black beans, drained and rinsed
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1/2 cup cooked quinoa
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1/4 cup finely chopped onion
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2 cloves garlic, minced
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1 teaspoon smoked paprika
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1/2 teaspoon ground cumin
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1/2 teaspoon chili powder
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1 Salt and pepper to taste
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1 tablespoon olive oil
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For the Feijoada:
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2 cups cooked black beans, drained and rinsed
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1 onion, finely chopped
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3 cloves garlic, minced
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1 bell pepper, diced
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2 tomatoes, diced
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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 chili powder
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1 Salt and pepper to taste
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2 cups vegetable broth
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1 cup cooked white rice
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1 Fresh chopped parsley for garnish
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1 Orange slices for garnish (traditional in Brazil)
Directions
Enjoy this Brazilian-inspired Vegan Feijoada with Plant-Based Sausage as a satisfying and nutritious dinner that captures the essence of Brazilian cuisine.
Feijoada is a traditional Brazilian dish often made with meat, but this vegan version captures all the robust flavors while using plant-based ingredients. Enjoy with a side of orange slices, a common Brazilian tradition.
Steps
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1
Done
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In a food processor, combine all the plant-based sausage ingredients except for the olive oil. Pulse until the mixture comes together but is still slightly chunky. |
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2
Done
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Heat olive oil in a skillet over medium heat. Form the bean-quinoa mixture into small sausage-like shapes and cook them in the skillet until browned on all sides. Remove and set aside. |
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3
Done
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In a large pot, sauté the chopped onion and garlic until translucent. |
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4
Done
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Add the diced bell pepper and tomatoes to the pot and cook for a few more minutes until they begin to soften. |
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5
Done
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Stir in the cooked black beans, bay leaf, ground cumin, smoked paprika, chili powder, salt, and pepper. Cook for another 5 minutes, allowing the flavors to meld. |
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6
Done
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Pour in the vegetable broth, cover, and simmer for 20-30 minutes until the Feijoada thickens and flavors intensify. Remove the bay leaf. |
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7
Done
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To serve, spoon a portion of the Feijoada over a bed of cooked white rice. Top with the plant-based sausage and garnish with fresh chopped parsley and orange slices. |
