Feijoada is a popular Brazilian bean stew prepared with lots of meat. I can’t continue describing it because it wouldn’t be nice, considering many of us are having meat withdrawals by now. The good thing about this vegan version is that it can be prepared quickly, in less than 30 minutes. It’s a perfect mid-week meal. The hubby liked it so it’s a keeper. It’s not easy to please a meat and potatoes kind of guy on the Daniel fast. I love it because it’s easy to make and the ingredients are part of my genetic make-up. Being Central American, I grew up on rice, beans, and plantains.
My inspiration for this recipe was a post on Veggie Belly but I made some modifications, mostly because I have a two-year old and had to cook dinner pronto. The world starts to fall apart when a toddler is cranky and hungry. Plus, I’m a big believer in modifying recipes to suit my taste, and if I don’t have all the ingredients called for. It’s not easy for a busy working mom to run to the store and pick up an ingredient. Nope. I must make do with whatever I have at the moment. I’m sure some of you can relate.
This version of feijoada reminds me of vegan chili, without the chili powder. As a matter of fact, if you add chili and tomatoes to it, you can call it chili.
Prep and Cook Time: 30 min.
oil for coating the pan, about a tablespoon
1/2 lb. soy crumbles, I used Trader Joe’s Beef-less Ground Beef
1/2 red onion, cut in big slices
1 garlic clove, minced
1 small carrot, finely chopped
1/2 green bell pepper, finely chopped
1/4 teaspoon cumin
1 teaspoon smoked paprika
1 tablespoon dried oregano
1 15 oz can black beans, drained
2 cups vegetable stock
Salt and pepper to taste
Sauté the onion and soy crumbles together in a saucepan or casserole pan. Season with salt and pepper and cook until the onion begins to soften and the soy crumbles begin to brown.
Next, add the garlic, chopped carrot, and bell pepper. Stir until the ingredients are well combined. Add the spices and continue to stir for a few more seconds.
Add the black beans and vegetable stock. Season with salt and pepper if needed. Bring to a boil. Cover and simmer for 15 minutes. Serve over brown rice and a side of “fried” (baked) plantains.