SLOW-COOKER VEGETARIAN FEIJOADA
Steps:
- 1 Heat the olive oil in a large skillet on medium-high heat. 2 Fry the onion for a few minutes until translucent. Add the garlic and cook, stirring, for a minute, then throw the mixture into the slow cooker. Pour a little water into the frying pan and stir to bring up the browned bits from the bottom of the pan; add this to slow cooker. 3 Drain and rinse the canned beans and add to the slow cooker with the 2 cups water. Mix together with the onion mixture in the slow cooker. Roll up the kale or collard leaves so that they resemble cigars, then slice crosswise with a sharp knife. Put the greens and the chunks of sweet potato on top of the slow cooker mixture. Sprinkle with salt and chili powder. Cover and cook on High for 5 to 6 hours, or Low for 8 to 10 hours. 4 Just before serving, stir in the orange juice. Serve on top of warm flour tortillas or on hot white rice, with a salad.
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Naod Solomon
[email protected]Overall, this vegetarian feijoada was a delicious and easy-to-make dish. I would definitely recommend it to others.
Sonya Davis
[email protected]This dish was a bit too salty for my taste. I would recommend using less salt next time.
Guru Charan
[email protected]This vegetarian feijoada is a great meatless Monday meal. It's hearty and flavorful, and the tofu is a great source of protein.
Noe Lopez
[email protected]I loved the crispy tofu in this dish! It was a great addition to the beans and vegetables.
Sheebah Kalungi
[email protected]This recipe was a bit too time-consuming for me. I think I would try a different recipe next time.
European Boy
[email protected]This vegetarian feijoada was a great way to use up leftover beans. It was easy to make and very flavorful.
Abigail Zosia
[email protected]I followed the recipe exactly and the dish turned out bland. I think I would add more spices next time.
AZIZ TV 24
[email protected]Overall, this was a great vegetarian feijoada. The flavors were delicious and the tofu was cooked perfectly. I would definitely make this again.
Nichola Witherspoon
[email protected]This dish was a bit too spicy for my taste, but I still enjoyed it. I would recommend using less chili pepper next time.
Philile Biyela
[email protected]I'm a big fan of feijoada and this vegetarian version did not disappoint! The flavors were spot-on and the tofu was a great substitute for meat.
Nursat Aktar mismi
[email protected]This was my first time making vegetarian feijoada and it turned out great! The recipe was easy to follow and the dish was full of flavor.
Petrus Adolf Gerber
[email protected]The flavors in this dish were incredible! I loved the combination of beans, vegetables, and spices. The tofu was also cooked perfectly.
MD Asadujjaman Sifat
[email protected]This vegetarian feijoada was a hit with my family! Everyone loved the flavors and the tofu was a great addition. I will definitely be making this again.
Mark McGuckin
[email protected]This recipe was easy to follow and the dish turned out great! I used black beans instead of kidney beans and it was still delicious. Will definitely be making this again.
Rawaldo Ortell
[email protected]This is the best vegetarian feijoada I've ever had! The flavors were incredible and the tofu was cooked perfectly. I will definitely be making this again and again.
William Castellon
[email protected]I'm not a vegetarian, but I really enjoyed this dish. It was hearty and flavorful, and the tofu was a great substitute for meat. I would definitely make this again.
X3 F3AR
[email protected]This vegetarian feijoada was packed with flavor! The combination of beans, vegetables, and spices was perfect. I especially loved the crispy tofu. Will definitely be making this again!