I love exploring new cuisines and in that quest I have tried some amazing dishes from the Southern Hemisphere. This Uruguayan bean salad and Mauritian dholl puri are some of my favorite recipes from this region. So today I have a hearty and comforting dish from Brazil, which is mostly in the Southern Hemisphere. Feijoada is a very rich black bean stew and is a beloved dish in Brazil. The name ‘feijoada’ comes from Portuguese word feijao, which means beans. Many countries like Portugal, Angola, Macau, India etc. have a their own variation of this dish based on the local culture and cuisine. Basically it is a meat and beans stew made with origins in Portugal. I have a spicy and creamy Indian Goan feijoada recipe on the blog. So this Brazilian Feijoada is considered to be the national dish of Brazil. Black beans and tons of salted meats are the main ingredients in this dish. I adapted this vegan feijoada recipe from ‘Viva Vegan’ cookbook. Mushrooms and meatless crumbles make this stew meaty and hearty without the meat. You can make it on the stove top or in the Instant pot (instructions included).
Mushrooms - you can use any variety. Portobello, baby bella, white are my favorites.Meatless crumbles - use dry (large chunk or granulated TVP) or frozen meatless crumbles. There are a ton of vegetarian beef and veggie crumbles available these days. Read my meatless meatballs post for the different varieties and what you can use.Black beans - I used canned beans. But you can definitely soak and cook them before adding to the stew.
Other ingredients you need:
Veggies - onion, red or green pepper, garlicSpices - bay leaf, ground cumin, dried thyme, crushed red pepper flakes, salt and pepperVegetable broth or waterOil
Instructions
This Vegan feijoada is easy to make in an instant pot or on the stove top. Set the Instant Pot on ‘Saute’ and heat oil. Add onion, garlic, red pepper and cook till the onions and are translucent and peppers are tender, about 4~5 minutes. Then add the vegan beef crumbles and cook till they are thawed, about 2~3 minutes. Stir in mushrooms and cook till they are tender, about 3~5 minutes. Add ground cumin, dried thyme, red pepper flakes and black pepper. Mix well. Then add the veggie broth/ water and deglaze the pan by scraping up the brown bits. Bring to a simmer. In the meantime, puree ½ cup of black beans and set aside. Add the puree and the remaining black beans, to the stew. Cover with the lid and switch the Instant Pot to ‘Manual’ or ‘Pressure Cook’ and set it for 5 minutes. It will take about 10~12 minutes to come to pressure. Let the pressure release naturally for 15 minutes, then do a quick release. Serve warm.
Taste Test
Serve these Brazilian black beans with rice and orange slices. Stir fried or steamed kale is also usually served with this meal. Apparently orange slices aid in digestion. The juicy, sweet oranges add a nice refreshing contrast to the meaty stew. So when you make this dish, make sure you try the whole combo - rice, stew, greens and the orange. I am sure you will love it.
Tips
Any variety of mushrooms will work in the recipe - portobello, baby bella, white are my favorites.Make sure to prepare the meatless veggie crumbles before starting the recipe.dried TVP – soak in hot water for at least 10 minutes and then remove excess by squeezing.frozen crumbles – thaw according to the package instructions. Leftovers can be stored in an airtight container for up to 3 days in the fridge or for up to 2 months in the freezer.Meatless crumbles can be subbed with 2 cups of seitan.
More international vegetarian recipes to try
Malaysian curry sauceAsparagus & spinach pasta with checca sauceSri Lankan coconut riceSmörgåstårta – Swedish sandwich cakeZimbabwe - DobiPhilippines - Guinisang mongo (mung beans & tomato)Faluche du nord (North French Flatbread)Vegan Banana Rabanada (Brazilian French Toast)
I love hearing from you!! If you’ve tried this and liked it, then don’t forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.
