Best 2 Brazilian Feijoada Vegetarian Recipes

Are you searching for a delicious and hearty vegetarian take on the traditional Brazilian feijoada? Look no further! This flavorful dish combines protein-packed black beans, an array of colorful vegetables, and a savory broth, creating a satisfying and nutritious meal. Whether you're a vegetarian, looking for a meatless Monday option, or simply seeking to expand your culinary horizons, this recipe will guide you through the steps to create an unforgettable vegetarian feijoada that will tantalize your taste buds.

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BRAZILIAN FEIJOADA (VEGETARIAN)

Brazilian Feijoada (Vegetarian) image

Feijoada is the national dish of Brazil. It's served everywhere in Brazil, from beach-side stands to the finest restaurants. This version captures the spirit of feijoada minus the meat. Chipotle pepper adds a hint of smoky heat.

Provided by lazyme

Categories Black Beans

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

5 1/2 cups dried black beans, rinsed and drained
1 tablespoon canola oil
1 large yellow onion, diced
2 medium red bell peppers or 2 medium green bell peppers, diced
1 large tomatoes, diced
4 garlic cloves, minced
1 canned chipotle pepper, chopped
2 cups sweet potatoes, peeled and diced (or butternut squash or white potato)
2 teaspoons dried thyme leaves (or fresh)
2 teaspoons dried parsley
1 teaspoon salt
4 cups cooked rice (white or brown)

Steps:

In a medium saucepan, place the beans in plenty of water and cook for about 1 hour, over medium heat, until tender.
Drain and reserve 2 cups of the cooking liquid.
In a large saucepan, heat the oil.
Add the onion, bell peppers, tomato, garlic, and chipotle peppers and saute for 8 to 10 minutes.
Add the beans, cooking liquid, sweet potatoes, and thyme and cook for 25 to 30 minutes over medium heat, stirring occasionally.
Stir in the parsley and salt and cook for 5 to 10 minutes more.
Spoon the rice into bowls and ladle the feijoada over the top.

VEGETARIAN FEIJOADA AND COLLARDS/KALE BRAZILIAN BLACK-BEAN STEW

Vegetarian Feijoada and Collards/Kale Brazilian Black-Bean Stew image

From http://jessicamomof6.blogspot.com/2009/06/brazilian-vegetarian-feijoada.html It sounds wonderful, but time-consuming. I doubt if it is near authentic.

Provided by nsomniak6

Categories Stew

Time 4h

Yield 6-8 , 6-8 serving(s)

Number Of Ingredients 27

Ingredients

2 -3 fresh chili peppers, seeded and chopped
1 red onion, chopped (about 2 cups)
1 garlic clove
1/2 cup fresh lemon juice
1/2 teaspoon salt
2 cups chopped onions
1 teaspoon oil
2 cups chopped fresh tomatoes
1 teaspoon salt
2 cups brown rice
3 cups water
2 cups chopped onions
2 garlic cloves, minced
1 cup diced celery
2 bell peppers, chopped (choose combo red, yellow and or or green)
1/2 cup water (I found I needed more than this-use your judgment)
2 cups canned tomatoes (18oz can, undrained)
1/4 cup chopped cilantro (I left this out)
1/4 teaspoon thyme
1/2 teaspoon ground fennel (I left this out!)
1 teaspoon ground coriander
5 cups cooked black beans (4 cans or 1 3/4 cup dried-prepared)
salt
1 1/2 lbs collard greens or 1 1/2 lbs kale
1 cup water
4 oranges
2 tablespoons soy sauce

Steps:

First Make the Brazilian hot pepper sauce several hours in advance:.
Combine all ingredients in blender or food processor and puree just until a coarse sauce.
Let flavors meld for at least an hour at room temperature of 3 hours in the fridge. Make sure to take out of fridge ahead of time to be served at room temperature.
Start Brazilian Rice:.
In a covered sauce pan, sauté onion in oil for 5 minutes on med-high heat. Add tomatoes and salt and continue to cook for 5 minutes. Stir in rice and water, cover, bring to a boil. Reduce heat and gently simmer on very low heat for about 40 minutes or until the rice is tender. I found I had to add more water.
Feijoada:.
Place onions, garlic, celery, bell peppers, and water in large sauce pan. Drain the juice of the canned tomatoes into the pan, set aside tomatoes for usage later. Place pan on high heat and boil vegetables, stirring often, for about 15 minutes, until onions are translucent. Lower heat and stir in cilantro, thyme, fennel, and coriander. Add the black beans and chopped tomatoes and simmer on low heat 15-20 minutes.
Collard greens/kale:.
While the black beans are simmering, remove and discard the collard greens stems and rinse the leaves well. Stack leaves and slice. In a saucepan, bring the greens and water to a boil. Cover and simmer (stir frequently) for about 15 minutes until greens are tender.
Peel and section the oranges and set aside. When the black beans and the rice are both ready, drain the greens and toss with soy sauce. Serve the feijoada on a large platter with the black beans on a bed of rice with the greens piled to one side and the oranges arranged around the edges.

Tips:

Soak the beans overnight: This will help them cook more evenly and reduce the cooking time.
Use a variety of beans: This will add flavor and texture to the dish. Some good options include black beans, red beans, and pinto beans.
Don't overcook the beans: They should be tender but still hold their shape.
Use a flavorful broth: This will add depth of flavor to the dish. A good option is vegetable broth.
Add plenty of vegetables: This will make the dish more nutritious and flavorful. Some good options include onions, carrots, celery, and tomatoes.
Use a variety of spices: This will add flavor and complexity to the dish. Some good options include cumin, chili powder, and paprika.
Serve with rice: This is a traditional Brazilian side dish.

Conclusion:

Vegetarian feijoada is a delicious and hearty dish that is perfect for a cold winter day. It is also a great way to use up leftover vegetables. With its variety of beans, vegetables, and spices, this dish is sure to please everyone at the table.