Today we have "Feijoada" here in the blog!
You probably relate the term "Feijoada" to the Brazilian black bean stew but here in Portugal we also have a traditional "Feijoada" dish, which is usually made with kidney beans.
The traditional Portuguese version calls for lots of pork meat and spicy sausages ("chorizo"), which is a pity because not only it requires the sacrifice of innocent animals as it also make us feel sluggish after eating it.
But not with this vegan version. This one has all the traditional flavors and it makes us feel satiated and energized!
The ingredients are all simple whole plants. I know there are plant-based "chorizos" that are usually used in this kind of dishes to make them more similar to the original versions and you can use them if you prefer to. Personally, I'm not a big fan of those products and I think we really should change the "meat replacement" mentality. But I totally agree that those products are really helpful for someone who is transitioning or for whenever you want to surprise family and friends with a traditional dish that is free of animal products but tastes exactly the same. I've tried plant-based "chorizo" before and I found it so similar to the meat version that was really reluctant while eating it...
With or without "chorizo", this "Feijoada" is flavorful and I believe is going to please even to the most difficult mouths...
Vegan Mushroom "Feijoada"
Preparation Time: 5 minutes
Cooking Time: 35 minutes
Difficulty Level: Easy
Cost: ~2,90 € (in Portugal)
Nutritional Information (per serving): 230 Kcal, 13.2 g protein, 31.7 g carbs, 2.1 g fat
1 cup dried Kidney Beans, soaked in water for 12 h and cooking in the pressure cooker for 30 min. (or 2 cups of canned Kidney Beans)
2 cups White Mushrooms (~200 g)
4 mediums leaves of Lombard Cabbage (~100 g)
1 big Carrot (~150 g)
1 ripe Tomato (~150 g)
1 medium Onion (~120 g)
1 small Red Bell Pepper (~50 g)
2 Garlic Cloves
1 Bay Leaf
1 tbsp Tomato Paste
1 tsp ground Cumin
1 tsp Paprika (optional)
1 pinch Sea Salt (optional)
Chopped Fresh Cilantro, to taste
Water or Vegetable Stock, to cook
1. Chop the onion and the red bell pepper and place them into a non-sticky medium pot along with the bay leaf and 2 tbsp of water or vegetable stock (alternatively cook with a drizzle of olive oil). Cook over medium-low heat until the onion gets transparent, stirring frequently and adding more liquid whenever needed.
2. When the onion is transparent, add in minced garlic and keep cooking for another 2-3 minutes, stirring frequently.
3. Add in the spices and stir to incorporate. Let them cook for about 1-2 minutes while stirring to release the flavors.
4. Add in chopped tomato and cook it for about 5 minutes to soften and reduce, stirring occasionally.
5. When the tomato is soft, add in the tomato past and stir to incorporate. Add more liquid if needed.
6. Add in sliced carrots, halved mushrooms and chopped cabbage into strings. Let it cook for about 1-2 minutes, stirring frequently.
7. Add in cooked beans and 1 to 2 cups of water or vegetable stock. Give it a stir, put the lid on and let it cook for about 15 minutes. Stirring occasionally.
8. When the carrots and the cabbage are tender, correct seasoning and remove from heat. Garnish with the chopped fresh cilantro and serve with rice, steam potatoes or quinoa.
I hope you enjoy this recipe. Have you have tasted plant-based "chorizo"? What is your opinion on meat "replacers"? Comment below!