Vegan Feijoada
Prep Time:
30 Minutes
Serves:
6 Servings
Cook Time:
2 Hours 30 Minutes
Author
Krystal Roberts
About the Recipe
This vegan feijoada is a hearty, deeply flavorful black bean stew with vegan sausage, roasted eggplant, mushrooms, and smoky spices. Serve it traditionally with rice, garlic spinach, and fresh orange.
Ingredients
For the Black Beans
- 2 cups dried black beans
- Water, for soaking and cooking
- 2 bay leaves
For the Feijoada
- 2 tbsp olive oil
- 12 oz vegan sausage, sliced into rounds
- 1 medium eggplant, cut into 1-inch cubes
- 12 oz cremini or brown mushrooms, halved or quartered
- 1 large yellow onion, diced
- 6 garlic cloves, minced
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 2 bay leaves
- 2 tbsp tomato paste
- 1 tbsp soy sauce or tamari
- ½ tsp liquid smoke
- 4 cups cooked black beans
- 2–3 cups reserved bean cooking liquid or vegetable broth
- Salt and freshly ground black pepper, to taste
- Garlic Spinach
- 2 tbsp olive oil
- 5 garlic cloves, thinly sliced
- 10 oz fresh spinach
- Salt and black pepper, to taste
- White Rice
- 1½ cups long-grain white rice
- 3 cups water
- ½ tsp salt
To Serve
- 2 oranges, peeled and sliced into rounds or wedges
- Fresh parsley, chopped, optional
Linked Recipes
Preparation
Step 1
Cook the black beans: Rinse and soak the beans overnight. Drain, rinse, and place in a large pot with fresh water and bay leaves. Simmer for 1½–2 hours, until tender. Reserve about 3 cups cooking liquid before draining.
Step 2
Roast the vegetables: Preheat the oven to 220°C. Spread the eggplant and mushrooms on a baking tray, drizzle with olive oil, season lightly, and roast for 25–30 minutes, stirring halfway.
Step 3
Make the feijoada: Heat the olive oil in a large pot over medium heat. Add the vegan sausage and brown on both sides, then transfer to a plate.
Step 4
Add the onion and cook for 5–7 minutes. Stir in the garlic and cook for another minute.
Step 5
Add the smoked paprika, cumin, oregano, tomato paste, soy sauce, and liquid smoke. Cook for 1–2 minutes.
Step 6
Return the sausage to the pot with the roasted eggplant and mushrooms.
Step 7
Stir in the cooked black beans and 2 cups reserved bean liquid. Add more liquid if needed.
Step 8
Simmer uncovered for 30–40 minutes, stirring occasionally, until thickened. Season with salt and pepper.
Step 9
Cook the rice: Combine the rice, water, and salt. Bring to a boil, cover, reduce the heat, and cook for 15–18 minutes. Let stand covered for 10 minutes, then fluff.
Step 10
Make the garlic spinach: Heat olive oil in a skillet, cook the sliced garlic for about 1 minute, then add the spinach in batches and cook until wilted. Season with salt and pepper.
Step 11
Serve the feijoada with white rice, garlic spinach, fresh orange slices, and parsley if desired.
