5 easy and delicious recipes for vegan feijoada

See how to prepare this traditional dish without using animal ingredients

Feijoada is an iconic dish of Brazilian cuisine, appreciated by many because of its solid combination of beans and other ingredients that give a unique flavor. For those who follow a vegan diet or look for healthier alternatives, it is possible to enjoy this joy in a completely free way of animal products. So take a look at how to prepare 5 vegan recipes Feijoada!

Vegan feijoada with vegetable sausage

Ingredients

• 500 g of cooked black beans
• 1 peeled and chopped onion
• 5 cloves of peeled and chopped garlic
• 4 semi -chopped tomatoes
• 400 g of fungus Shitke
• 100 g of tofu
• 3 vegetable sliced ​​sausages
• 1 tablespoon of smoked paprika
• 2 tablespoons of olive oil
• Salt, ground black pepper, parsley and chopped chives to taste

Methods of preparation

In a pan, put the olive oil and bring over medium heat. Add onion and garlic and brown. Add the sausage and tofu of the plant and brown to golden. Add the fungus and Shitake tomatoes and cook for another 4 minutes. Add the beans and the season with salt, smoked paprika, black pepper, parsley and chives. Mix and cook until the broth thickens. Turn off the fire and serve then.

Vegan feijoada with cauliflower

Ingredients

• 2 cups of black beans tea
• 1 peeled and chopped purple onion
• 2 peeled and chopped cloves of garlic
• 1 cup of peeled potatoes and diced
• 1 cup of tea cauliflower bite
• 1/2 cup of sliced ​​shitake mushrooms
• 2 tablespoons of olive oil
• 1 bay leaf
• Salt, ground black pepper and thyme to taste
• Waterfall

Methods of preparation

In a pressure cooker, place the black bean and bay leaf. Cover with water, cover and bring over medium heat to cook for 20 minutes after raising the pressure. Turn off the heat, wait for the pressure to go out and remove the bay leaf. Reserve.

In another pan, put the olive oil and bring over medium heat. Add onion and garlic and brown. Add the potato mushrooms, cauliflower and shitake and brown to golden. Add the black beans with the broth and season with salt, black pepper and thyme. Cook for another 10 minutes over low heat, stirring occasionally. Turn off the fire and serve then.

Lentil Vegan Feijoada

Ingredients

• 2 cups of tea lentil
• 1 peeled and chopped onion
• 2 peeled and chopped cloves of garlic
• 1 cup of sbucciate and cut sweet potatoes
• 1/2 cup of sliced ​​sliced ​​carrot tea
• 1 seed -free and chopped tomatoes
• 1 tablespoon of olive oil
• 1 red peppers cut into cubes
• Salt, cumin and grinded black pepper to taste
• 1 tablespoon of chopped coriander
• Waterfall

Methods of preparation

In a pan, put the lentil and cover with water. Bring over medium heat to cook until the beans are soft. Turn off the heat and set aside. In another pan, put the olive oil and bring over medium heat. Add onion and garlic and brown. Add the sweet potato, carrot, peppers and tomatoes and brown for 5 minutes. Add the lentil with the broth and season with salt, cumin and black pepper. Cook until the broth thickens and turn off the heat. Add the coriander, mix and serve then.

Feijoada with soyale steak and vegetables

Ingredients

• 500 g of cooked black beans
• 2 peeled and wrinkled garlic cloves
• 1 peeled and sliced ​​onion
• 100 g of leeks cut into slices
• 2 steaks of soy dehydrated
• 200 g of Shimeji
• 1 bay leaf
• 1 teaspoon of cumin powder
• 1 tablespoon of olive oil
• 1 diced zucchini
• 1/2 seed -free red peppers and diced cubes
• 1/2 seed -free yellow peppers and cubes
• 1 peeled and sliced ​​carrot
• 2 peeled potatoes and cut into pieces
• 1 vegetable sausage cut into slices
• Rooms and black pepper ground to taste
• Hot water

Methods of preparation

In a container, place the soy steaks and cover with hot water. Immerse for 30 minutes. Then drain the water, cut the steaks in strips and set aside. In a pan, put the olive oil and bring over medium heat. Add onion and garlic and brown. Add Shameji, leeks, steak stripes and peppers and brown for 2 minutes. Add the carrots, potatoes and courgettes. Cover with water and add the cumin, salt, black pepper and bay leaf. Cook for 5 minutes. Add cooked beans and fried sausage. Cook until the vegetables are soft. Turn off the fire and serve then.

Vegetable feijoada

Ingredients

• 500 g of cooked black beans
• 2 Bay leaves
• 1 peeled and chopped onion
• 2 peeled and chopped cloves of garlic
• 1 peeled and cut the carrot in half a moon
• 1 zuchinis peeled and cut
• 1 Sweet and sliced ​​sweet potato
• 8 chopped pods
• 150 g of peeled Japanese pumpkin
• 1 tablespoon of olive oil
• Water to cook the vegetables
• Salt, ground black pepper and parsley to taste

Methods of preparation

In separate pans, place the vegetables, cover with water and bring over medium heat to cook for 10 minutes. Turn off the fire, drain and set aside. In another pan, put the olive oil and bring over medium heat. Add onion and garlic and brown. Add the vegetables, cooked beans, bay leaves, salt, black pepper and parsley and cook until the broth thickens. Turn off the fire and serve then.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.