Vegetarian Feijoada
Discover a fresh and flavorful twist on Brazil's classic comfort dish with this Vegetarian Feijoada! Packed with tender black beans, colorful bell peppers, hearty carrots, and a medley of robust spices like smoked paprika and cumin, this plant-based masterpiece delivers all the rich, savory flavors of traditional feijoada without the meat. Simmered slowly in aromatic vegetable broth, this one-pot wonder transforms simple ingredients into a deeply satisfying stew that's perfect for cozy dinners or a crowd-pleasing weekend meal. Garnished with vibrant cilantro and served with fluffy white rice, this vegetarian recipe is as nourishing as it is delicious. It's an ideal option for vegan and vegetarian diets, packed with protein, fiber, and irresistible Brazilian-inspired flavors!
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Recipe Information
Ingredients
- 2 cups (dried) black beans
- 2 tablespoons olive oil
- 1 large, chopped onion
- 4 minced garlic cloves
- 1 large, chopped red bell pepper
- 1 large, chopped green bell pepper
- 2 medium, sliced carrot
- 2 large, diced tomato
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 bay leaf
- 4 cups vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup chopped cilantro
- 4 cups cooked rice
Instructions
Start by soaking the dried black beans in water overnight or for at least 8 hours. Drain and rinse before cooking.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Add the minced garlic and cook for another 1-2 minutes, until fragrant.
Stir in the chopped red and green bell peppers, and sauté for about 5 minutes until they begin to soften.
Add the sliced carrots and diced tomatoes to the pot, stirring to combine.
Sprinkle in the smoked paprika, ground cumin, and dried oregano, mixing well.
Add the soaked and drained black beans to the pot, along with the bay leaves and vegetable broth.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 1.5 to 2 hours, or until the beans are tender.
Stir occasionally and add more broth or water if needed to keep the beans submerged.
Once the beans are cooked and the mixture has thickened, season with salt and black pepper to taste.
Remove the bay leaves before serving.
Serve the Vegetarian Feijoada hot, garnished with chopped cilantro, alongside cooked rice to complete the meal.
Nutrition Facts
Calories |
2335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9314 mg | 405% | |
| Total Carbohydrate | 420.5 g | 153% | |
| Dietary Fiber | 52.5 g | 188% | |
| Total Sugars | 70.5 g | ||
| Protein | 69.8 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 603 mg | 46% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 4010 mg | 85% | |
*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.
