Feijoada is a Brazillian stew typically made with beans, beef, and pork. Our vegan rendition obviously omits the meat but the dish is still packed full of protein, keeping you full longer.
Vegan Feijoada Ingredients
Serving size: 4
1 15-ounce can low sodium black beans
1 small onion, chopped
1 stalk of celery, diced
1 bell pepper, chopped
2 cloves garlic, minced
1 cup sweet potato, chopped
1 Tbsp. cooking oil
1 cup low sodium vegetable broth
2 tsp. cumin
¼ – ½ tsp. red pepper flakes
¼ tsp. smoked paprika
½ tsp. sea salt
1 bay leaf
1 orange (for zest and garnish)
Parsley or cilantro, minced (optional)
Method of Preparation
1. Drain beans in a colander and rinse well until water is no longer bubbly and runs clear.
2. Chop onion, celery, pepper, garlic, and sweet potato into small dice.
3. Heat the oil in a large skillet over medium heat. Cook the onions, celery, and red pepper until softened. Add the garlic and cook for 1 minute more.
4. Put the beans in the pot with broth, sweet potato, cumin, red pepper flakes, paprika, salt, and bay leaf.
5. Zest the orange. Then peel the orange and chop for a garnish or serve on the side in full slices.
6. Cook feijoada, stirring as needed over medium-high heat until the sweet potatoes are soft. Add ¼ tsp. orange zest and parsley or cilantro. Taste and adjust salt and pepper as preferred.
7. Serve garnished with orange slices, salsa, or Greek yogurt.
NUTRITION PER 1/4 SERVING
Total fat: 4.5g
Total carbohydrate: 38g
Total sugars: 8g
Dietary fiber: 12g
This recipe is curated by our culinary medicine team! Find more healthy recipes here, browse our Pinterest boards for inspiration, or join us on Tuesday evenings for our virtual Culinary Medicine Cooking Classes.