Vegan Feijoada Recipe
An amazing alternative to traditional Feijao, which is soy-free, hearty, and perfect for a family’s sunday night dinner!
Servings Prep Time
4 10Minutes
Cook Time Passive Time
45Minutes 55Minutes
Servings Prep Time
4 10Minutes
Cook Time Passive Time
45Minutes 55Minutes
Ingredients
Black Bean Stew (Feijoada)
Simple Rice
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).