Vegan Feijoada
Discover the hearty and flavor-packed world of Vegan Feijoada, a plant-based twist on Brazil's iconic black bean stew. This vibrant dish features tender black beans simmered to perfection with aromatic garlic, smoked paprika, and a medley of fresh vegetables like bell peppers and kale. Infused with rich vegetable broth and a dash of soy sauce for depth, this vegan feijoada delivers bold, smoky flavors while staying light and nourishing. Perfectly seasoned and garnished with fresh parsley, it’s traditionally served with orange slices for a delightful, citrusy contrast. Ready in just over an hour, this wholesome recipe is ideal for cozy dinners or gatherings, allowing you to savor authentic Brazilian cuisine in a healthy and cruelty-free way.
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Recipe Information
Ingredients
- 2 cups black beans
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 medium red bell pepper, chopped
- 1 large carrot, diced
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 bay leaf
- 4 cups vegetable broth
- 2 cups kale, chopped
- 2 tablespoons soy sauce
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh parsley, chopped
- 4 slices orange slices (optional, for serving)
Instructions
Rinse and soak the black beans in water overnight or for at least 8 hours. Drain and rinse before using.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion and sauté for about 5 minutes, until translucent.
Stir in the minced garlic, red bell pepper, and carrot. Cook for another 5 minutes, stirring occasionally.
Add the smoked paprika, cumin, and bay leaf to the pot and stir well to combine the flavors.
Pour in the soaked black beans and vegetable broth. Bring to a boil, then reduce the heat to low and let it simmer, covered, for about 45 minutes, or until the beans are tender.
Once the beans are cooked, add the chopped kale, soy sauce, tomato paste, salt, and black pepper. Stir to combine.
Simmer uncovered for an additional 10 minutes, allowing the kale to wilt and the flavors to meld.
Remove from heat, discard the bay leaf, and stir in the chopped fresh parsley.
Taste and adjust seasoning if necessary.
Serve hot, optionally with orange slices on the side for a traditional Brazilian touch.
Nutrition Facts
Calories |
1295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.0 g | 55% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7085 mg | 308% | |
| Total Carbohydrate | 189.1 g | 69% | |
| Dietary Fiber | 50.3 g | 180% | |
| Total Sugars | 50.8 g | ||
| Protein | 56.5 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 883 mg | 68% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 4635 mg | 99% | |
*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.
