Brazilian Vegetable Feijoada
Experience the vibrant flavors of Brazil with this hearty and satisfying Brazilian Vegetable Feijoada! This plant-based twist on the classic Brazilian stew combines tender black beans with a medley of colorful vegetables like sweet potatoes, zucchini, and red bell peppers, all simmered in aromatic spices such as smoked paprika, cumin, and oregano. A splash of freshly squeezed orange juice adds a citrusy brightness, while a garnish of orange slices and chopped cilantro brings freshness to every bite. Perfectly paired with fluffy white rice, this wholesome dish is a comforting and nutritious meal ideal for cozy dinners or gatherings. Packed with protein, fiber, and bold flavors, this vegan feijoada is a must-try recipe for anyone looking to explore Brazilian cuisine.
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Recipe Information
Ingredients
- 2 cups black beans (dried)
- 3 tablespoons olive oil
- 1 large onion (diced)
- 4 pieces garlic cloves (minced)
- 1 large red bell pepper (diced)
- 2 medium carrot (sliced into rounds)
- 1 medium zucchini (sliced into half-moons)
- 1 medium sweet potato (diced)
- 2 teaspoons smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 piece bay leaf
- 4 cups vegetable broth
- 0.5 cup orange juice (freshly squeezed)
- 0.25 cup cilantro (chopped)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups cooked white rice (for serving)
- 1 orange orange slices (for garnish)
Instructions
Rinse and soak the black beans in water overnight or for at least 8 hours. Drain and set aside.
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the diced red bell pepper, sliced carrots, zucchini, and sweet potato. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the smoked paprika, ground cumin, dried oregano, and bay leaf. Cook for 1-2 minutes to toast the spices.
Add the soaked and drained black beans to the pot. Pour in the vegetable broth and bring to a boil.
Lower the heat, cover, and simmer for 1 hour, or until the beans are tender. Stir occasionally to prevent sticking.
Once the beans are cooked, stir in the freshly squeezed orange juice, chopped cilantro, salt, and black pepper. Taste and adjust seasoning as needed.
Remove the bay leaf before serving.
Serve hot with cooked white rice and garnish with orange slices for a fresh and zesty contrast.
Nutrition Facts
Calories |
2836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.0 g | 74% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5567 mg | 242% | |
| Total Carbohydrate | 500.7 g | 182% | |
| Dietary Fiber | 63.2 g | 226% | |
| Total Sugars | 54.3 g | ||
| Protein | 86.9 g | 174% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 578 mg | 44% | |
| Iron | 32.0 mg | 178% | |
| Potassium | 5503 mg | 117% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
