Feijoada, bean or frejolate is that super nutritious and comforting food that all the Brazilian or Portuguese knows. It is a black bean stew that traditionally wears pork in salted pork and is accompanied with rice and oranges. But so that there are options for everyone, this time in recipes we show you the recipe of Feijoada Vegana.If you are vegetarian or vegan you are in luck! Because this vegan vegetable vegetable recipe will love. In addition, you can choose or modify the ingredients of the vegan feijoada that I show you to your liking so you will always have a dish that loves you to include in your daily menu. Give how to do the vegan feijoada easy and quickly following the steps that We show you below and enjoy a typical stew of Brazil and Portugal whenever you feel like it.
| 🚻 3 Diners | 🕘 45m | 🍵 Principal | 🤯 Timing |
| Ingredients to make vegan feijoada: |
| 1 can of black beans ½ chopped onion ¼ red pepper in cubes ¼ cabbage or col 4 mushrooms 2 cloves of garlic chopped 1 small carrot en slices 2 small potato in cubes 2 tablespoons soup of olive oil 3 branches of coriander or parsley 1 pinch of sweet paprika 1 pinch of cumin caldo of vegetables (optional) 1 pinch of salt |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make vegan feijoada:
1. It begins to prepare this vegan feijoada by skipping the onion, garlic and red pepper chopped in a casserole with olive oil.
2. When those vegetables are pools add carrots, potatoes and cabbage leaves cut with hands. Mix well the sanguégado of the vegetable feijoada and cooking for 1-2 minutes, removing occasionally.
3. It is time to add the vegetable broth or water to the casserole to cover the vegetable feijoada. If you prefer you can add the broth of the black beans itself, so the vegetarian feijoada will remain with a more powerful flavor. Add the coriander, sweet paprika and cumin and let cook without a lid until the potato, carrot and cabbage are soft (about 15-20 minutes).
4. After the indicated time add the beans with their broth and the mushrooms cut into four parts. Test, rectify salt flavor or other spices if necessary and let the vegan feijoada with mushrooms for another 5 minutes, or until the mushrooms are soft.
Trick: If you like a thicker Portuguese feijoada, dissolve 1 tablespoon rasa of cornstarch in a little cold water, add it to the pot and remove until it thickens.
5. The vegan feijoada is ready and only has about 250 calories per 100 grams! Serve it sprinkling some coriander or chopped parsley and accompanies it with white rice, a typical garnish of this bean stew for vegetarians and vegans that combines perfectly with the rest of the flavors. If you are looking for more traditional recipes of the gastronomies of Brazil and Portugal Check out these cassava flour cookies or these homemade cod pancakes.
