Vegan Feijoada (Portuguese Black Bean Stew) Recipe

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I’ve developed a vegan feijoada recipe that tastes amazing, and makes me question why I ever ate meat. Feijoada has been one of my favourite meals. I remember when I first had it in a Brazilian restaurant.

The perfect combination of the flavours, the beans and the Farofa has always been something I’ve loved, and a truly original meal. If you’re wondering what Farofa is, it is toasted Cassava Flour, popular in Brazilian cuisine, usually mixed with spices.

You can find some in Brazilian or Portuguese food shops in Stockwell.

vegan feijoada ingredients

Feijoada, and feijao (Beans – usually black beans and kidney beans), has always been a big part of Portuguese and Brazilian culture. Our stews being infamous for their distinct flavour.

Meat is usually a bit part of Feijoada, particularly pork, which is traditionally added to feijao recipes along with other meats. However, as I’ve spent more time living on plant based foods, I’ve noticed that the meat was never necessary.

Feijoada boiling in pot

How I Veganised Feijoada

What I noticed that I’ve loved from Feijoada, was not the bacon bits, but the beans; the texture of the stew; the Farofa, stew and rice combo, that was what it was all about.

So I combined some spices I’ve been experimenting with (paprika, coriander, cumin, etc). Spices which have always reminded me of the flavour used to make meat “nice”. The more I cook with veg, the more I realised it’s all in the spices. There’s no real “flavour” in pig.

This veganised Portuguese Feijoada recipe is flavourful, satisfying and perfect for one who enjoys a good plate of Feijoada – but wants to cut down on the meat.

Boiled garlic rice

I feel many seem to think that the flavour or feel of Fejoada itself comes from the meat. But I have learnt that spices and a mixture of textures can go a long way.

In a non-traditional way, I’ve added Courgette (or Zucchini), to add more texture. Along with Sweet Potato and runner beans to also enhance the flavour and feel of the stew overall.

vegan feijoada on a plate
Veganised Feijoada topped with Farofa

Soy Free Feijoada (Portuguese Black Bean Stew) Recipe

I’ve looked around the net and seen numerous methods of making a vegan Feijoada. Many vegan feijoada recipes contain soy, or smoked tofu (to be more specific), to further capture that bacon-ey flavour, I assume.

I’m proud to say this veganised feijoada recipe is soy-free, and is very tasty! I’ll also experiment with tofu, soy curls, etc. When I find a perfect version I will also post a version for those who don’t mind consuming soy.

But other than that, hopefully you have fun with this veganised Portuguese black bean stew (Feijao) recipe, enjoy!

Print Recipe
Vegan Feijoada Recipe
An amazing alternative to traditional Feijao, which is soy-free, hearty, and perfect for a family's sunday night dinner!
Vegan plate of feijoada with Farofa
Prep Time 10 Minutes
Cook Time 45 Minutes
Passive Time 55 Minutes
Servings
Ingredients
Black Bean Stew (Feijoada)
Simple Rice
Prep Time 10 Minutes
Cook Time 45 Minutes
Passive Time 55 Minutes
Servings
Ingredients
Black Bean Stew (Feijoada)
Simple Rice
Vegan plate of feijoada with Farofa
Instructions
  1. Heat oil in a pan on a medium heat, then add chopped onions, garlic and spices, cook until onions are translucent (3-5 Minutes).
  2. Add courgette and runner beans, coat in spices, cook and stir for 2 minutes.
  3. Add the black beans, chopped sweet potato, 1 bay leaf and the vegetable stock, bring to a boil and cover and simmer on a low heat for 25-30 minutes.
  4. Whilst the stew is stewing, heat oil and add minced ginger, cook for 1 min on a medium to low heat, then add rice.
  5. Coat rice in garlic-ey oil, add hot water according to ratios specified above, as well as salt and bay leaf, bring to a boil and cover and simmer for 10-15 minutes or until soft and fluffy.
  6. After 20 minutes of stewing, add sifted flour to mix and stir to thicken the sauce, leave to cook for 5 minutes or until you're satisfied with the texture (should be a creamy/gravy like texture). Taste the sauce and check whether you need additional salt and/or pepper.
  7. Serve fluffy rice, topped with vegan feijoada, and sprinkle the Farofa freely to your taste (personally I have a lot LOL).


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