(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)
I've been experimenting with vegetarian dishes lately, and this feijoada stew has become my go-to comfort meal. It's a hearty, flavorful twist on traditional Brazilian cuisine that'll warm you up from the inside out. Packed with black beans, vegetables, and aromatic spices, this stew is perfect for chilly evenings or when you're craving something substantial yet meatless. Trust me, even die-hard carnivores won't miss meat in this satisfying dish. Let's dive into making this vegetarian feijoada together!
Ingredients for Vegetarian Feijoada Stew
- Black beans: Essential protein source and hearty base for the stew, providing a rich, earthy flavor and satisfying texture.
- Onion: Adds depth and sweetness to the stew, creating a flavorful foundation for the other ingredients to build upon.
- Garlic: Infuses the stew with aromatic flavor, enhancing the overall taste profile and adding a savory element to the dish.
- Carrots: Bring a touch of natural sweetness and vibrant color to the stew, balancing out the flavors and adding texture.
- Bell pepper: Provides a pop of color, sweetness, and crunch to the stew, elevating both the visual appeal and taste.
- Diced tomatoes: Adds a tangy sweetness and a hint of acidity to the stew, enhancing the overall depth of flavor.
- Smoked paprika: Imparts a smoky, slightly spicy flavor to the stew, adding complexity and depth to the overall taste profile.
- Ground cumin: Infuses the stew with warm, earthy notes and a hint of spice, complementing the other flavors in the dish.
- Olive oil: Used for sautéing and adds richness to the stew, enhancing the mouthfeel and overall flavor profile.
- Vegetable broth: Provides a savory base for the stew, adding depth of flavor and ensuring a rich, satisfying broth.
- Cilantro: Fresh herb garnish that adds a burst of freshness and a pop of color to the stew, enhancing the overall presentation.
Read more: Feijoada Stew Recipe
Essential Tools for Making This Stew
- Large pot: Essential for cooking the stew and accommodating all the ingredients.
- Chef's knife: Needed for chopping vegetables and herbs with precision.
- Cutting board: Provides a stable surface for cutting and preparing ingredients.
- Wooden spoon: Ideal for stirring and mixing the stew while cooking.
Vegetarian Feijoada Stew Recipe
A hearty and flavorful vegetarian version of the traditional Brazilian black bean stew.
Print
Jump to comment
Pin This
Equipment
- Large pot
- Wooden Spoon
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 2 cups Black beans soaked overnight
- 1 large Onion chopped
- 3 cloves Garlic minced
- 2 medium Carrots sliced
- 1 medium Bell pepper chopped
- 1 can Diced tomatoes 14 oz
- 1 tsp Smoked paprika
- 1 tsp Ground cumin
- 1 tsp Salt to taste
- 1 tbsp Olive oil
- 4 cups Vegetable broth
- 1 bunch Cilantro chopped, for garnish
Read more: Vegetarian Green Chili Stew Recipe
Instructions:
- 1. Heat the olive oil in a large pot over medium heat.
- 2. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
- 3. Add the sliced carrots and chopped bell pepper, and cook for another 5 minutes.
- 4. Stir in the smoked paprika and ground cumin, and cook for 1 minute.
- 5. Add the soaked black beans, diced tomatoes, vegetable broth, and salt. Bring to a boil.
- 6. Reduce the heat to low, cover, and simmer for about 45 minutes, or until the beans are tender.
- 7. Adjust seasoning with salt if needed. Garnish with chopped cilantro before serving.
Notes:
Serve with rice or crusty bread for a complete meal.
Nutrition value:
Calories: 350kcalCarbohydrates: 60gProtein: 15gFat: 8gSaturated Fat: 1gSodium: 800mgPotassium: 1200mgFiber: 15gSugar: 8gVitamin A: 500IUVitamin C: 60mgCalcium: 100mgIron: 5mg
Keywords:
Tried this recipe?Let us know how it was!
Read more: Vegetarian Strata Casserole Recipe
Can You Make Vegetarian Feijoada Stew Ahead of Time?
Make Ahead Instructions
- Prepare the stew as directed, let it cool completely, then store it in an airtight container in the fridge for up to 3 days.
- Reheat on the stovetop over low heat, adding a splash of water or broth if needed to loosen it up.
Freezing Instructions
- Cool the stew completely before transferring it to a freezer-safe container or resealable bag.
- Label with the date and store in the freezer for up to 3 months.
- Thaw overnight in the fridge before reheating on the stovetop.
Black beans used in this vegetarian feijoada stew recipe are not only a great source of plant-based protein but also contain antioxidants that can help reduce inflammation in the body.
Common Questions About This Vegetarian Stew Recipe
FAQ:
Can I use canned black beans instead of soaking dried beans overnight?
Yes, you can use canned black beans for a quicker option. Just make sure to drain and rinse them before adding to the stew.
How can I make this stew spicier?
To add some heat, you can include a diced jalapeño or a pinch of red pepper flakes when sautéing the vegetables.
Is it possible to make this stew ahead of time?
Absolutely! This stew actually tastes even better the next day as the flavors have more time to meld together.
Can I freeze the leftovers?
Yes, this stew freezes well. Just store it in an airtight container and freeze for up to 3 months. Thaw and reheat when ready to enjoy.
What can I serve with this vegetarian feijoada stew?
This stew pairs well with rice, farofa (toasted cassava flour), orange slices, and some sautéed greens for a complete and satisfying meal.
0 thoughts on “Vegetarian Feijoada Stew Recipe”