Feijoada is one of the most appreciated typical Brazilian dishes in the world . The main ingredient in its preparation are beans or black beans, but the traditional version includes different cuts of pork. Here we bring you a vegan feijoada recipe that is ideal to please all diners. In addition, it is an excellent alternative for those looking for a healthier diet, thanks to its great contribution of micronutrients and a lower fat content. Check out!
Ingredients:
Elaboration:
- The first step in preparing a delicious vegan feijoada is to soak the beans for at least 12 hours . You can do it overnight, but remember to change the water once or twice. After the soaking time, we discard the water and reserve the beans while we prepare the vegetable stir fry.
- In a saucepan or large pot, sauté the garlic, onion and red pepper previously chopped with the oil .
- When the onion begins to brown, add the beans, mix well and let it continue to sauté for about 2 minutes, stirring constantly.
- Next, we add the necessary amount of water or broth to completely cover the beans. We also add the bay leaves, cover the pot and let it cook over high heat . Cooking time varies, but you can allow around 50 minutes until the black beans are tender. It is very important to pay attention to cooking, as the water will evaporate and you will most likely have to add more.
- While we wait for the beans to cook, we prepare the tofu for our vegan feijoada . The first thing to do is cut it into small cubes and dip them in a little salted water and the spices that you like the most (curry, sweet paprika, black pepper, oregano, etc.). We let the tofu soak to hydrate and take flavor.
- After about 30 or 35 minutes of cooking the beans, add the potatoes, carrots and cabbage leaves cut by hand to the pot . Mix well, cover again and continue cooking.
- After 50 minutes of cooking (or the time necessary for the beans to be tender), add salt, black pepper or cumin, parsley or coriander to taste . We cover the pot again and let it cook for 10 more minutes.
- After 1 hour of cooking, the beans should already be completely tender and we can add the olives (if we want, of course) and the hydrated tofu (without the water). We take the opportunity to try the vegan feijoada to see if it is necessary to correct the salt. We lower the heat, cover the pot and let it cook for another 5 or 7 minutes over low heat.
- Finally, we turn off the heat and let our vegan feijoada rest for a few minutes before serving.
An additional tip : The most “classic” in Brazil is to accompany the vegan feijoada with white rice sautéed with garlic, sautéed cabbage and thin orange slices. Experiment this way and tell us your results in the comments!
