Vegan Feijoada
This Vegan Feijoada warms my heart and fills my soul with its rich flavors and comforting vibes. It's a plant-based twist on a traditional Brazilian dish tha...
Feijoada has always been a family favorite, but when I transitioned to a plant-based lifestyle, I couldn’t let it go!
I’ve spent time perfecting this vegan version, and I love how the smoky flavors and hearty beans combine to create something truly special.
It’s perfect for cozy gatherings or just a simple night in when you want something nourishing and satisfying.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using a mix of black and kidney beans for a nice texture and flavor. If you're in a hurry, canned beans work too—just rinse them well! You can also swap in pinto beans if that’s what you have on hand.
Tips & Notes
- •I keep my dried beans in glass jars—they stay fresh and I love seeing them on my shelf!
- •If I want an extra kick, I’ll throw in some diced jalapeños when I’m sautéing the onions.
Recipe Variations
- •Sometimes I’ll add diced carrots or sweet potatoes for a little sweetness and extra nutrients.
- •If I’m feeling fancy, I’ll serve it over a bed of quinoa or brown rice instead of just on its own.
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 5 days. You can also freeze it for up to 3 months—just thaw it overnight in the fridge before reheating.
Frequently Asked Questions
Can I make this ahead of time?
Absolutely! This feijoada tastes even better the next day as the flavors meld together. Just reheat it on the stove, adding a splash of water if it’s thickened too much.
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This Vegan Feijoada warms my heart and fills my soul with its rich flavors and comforting vibes. It's a plant-based twist on a traditional Brazilian dish tha...
Ingredients
Instructions
- 1
In a large pot, heat the olive oil over medium heat. Add the diced onion and bell pepper, cooking until they’re soft and fragrant, about 5-7 minutes.
- 2
Stir in the minced garlic, smoked paprika, and cumin, cooking for another minute until the spices are aromatic.
- 3
Add the soaked black beans and kidney beans to the pot, followed by the vegetable broth and bay leaves. Bring to a gentle boil.
- 4
Once boiling, reduce the heat to low and let it simmer uncovered for about 45 minutes, stirring occasionally. The beans should be tender and the mixture thickened.
- 5
Taste and season with salt and pepper as needed. If it’s too thick, feel free to add a splash more broth or water.
- 6
Remove the bay leaves and serve hot, garnished with chopped cilantro and lime wedges on the side.
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