DifficultyBeginner

Here’s a wonderful recipe for Brazilian feijoada. It’s a lovely hearty zingy healthy dinner with black beans and some vegan sausage - it’s incredibly tasty and only takes 20-30 mins to make.

Yields4 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

Ingredients
 250 g Red Onion
 3 Cloves of Garlic
 1 Red Chilli
 200 g Sweet Potato
 200 g Peppers
 300 g Vegan Sausage
 480 g Canned Black Beans (drained from 2 cans)
 800 ml Veg Stock
 1 tsp Smoked Paprika
 2 tsp Ground Coriander
 Juice of 2 Limes
 ½ tsp Dried Thyme
 2 Bay Leaves
 1.50 tsp Tamari
 ½ tsp Black Pepper
 1 tsp Salt
 Fresh Coriander
 Lime Juice and Zest

1

Peel and finely chop the onion, chilli and garlic.

2

Chop the veg into bite-sized pieces (peel the sweet potato).

3

Fry sausages before you add them.

4

Drain and rinse beans, leave aside.

5

Heat a non-stick pan with 1 tbsp of oil over a high heat, add the chopped onion, chilli and garlic, reduce the heat to medium and cook for 2-4 minutes until the onions start to brown and smell delicious.

6

Add your bite sized chopped veg to the pan, with spices and seasonings and cook for approx 10 minutes stirring occasionally with a lid on the pan.

7

Remember to stir occasionally to stop veg from sticking and burning to the bottom, cook until your veg is soft and nearly cooked through

8

Add your beans and sausages

9

Add the veg stock, lime juice, thyme, by leaves and tamari bring to the boil, then reduce to a simmer, cook for approx 10 minutes or longer if you would like a thicker sauce.

10

Taste the dish for seasoning before serving and add salt or pepper if required.

11

Garnish with fresh coriander, lime juice and zest, serve and enjoy!

Ingredients

Ingredients
 250 g Red Onion
 3 Cloves of Garlic
 1 Red Chilli
 200 g Sweet Potato
 200 g Peppers
 300 g Vegan Sausage
 480 g Canned Black Beans (drained from 2 cans)
 800 ml Veg Stock
 1 tsp Smoked Paprika
 2 tsp Ground Coriander
 Juice of 2 Limes
 ½ tsp Dried Thyme
 2 Bay Leaves
 1.50 tsp Tamari
 ½ tsp Black Pepper
 1 tsp Salt
 Fresh Coriander
 Lime Juice and Zest

Directions

1

Peel and finely chop the onion, chilli and garlic.

2

Chop the veg into bite-sized pieces (peel the sweet potato).

3

Fry sausages before you add them.

4

Drain and rinse beans, leave aside.

5

Heat a non-stick pan with 1 tbsp of oil over a high heat, add the chopped onion, chilli and garlic, reduce the heat to medium and cook for 2-4 minutes until the onions start to brown and smell delicious.

6

Add your bite sized chopped veg to the pan, with spices and seasonings and cook for approx 10 minutes stirring occasionally with a lid on the pan.

7

Remember to stir occasionally to stop veg from sticking and burning to the bottom, cook until your veg is soft and nearly cooked through

8

Add your beans and sausages

9

Add the veg stock, lime juice, thyme, by leaves and tamari bring to the boil, then reduce to a simmer, cook for approx 10 minutes or longer if you would like a thicker sauce.

10

Taste the dish for seasoning before serving and add salt or pepper if required.

11

Garnish with fresh coriander, lime juice and zest, serve and enjoy!

Brazilian Feijoada from our Ultimate Vegan Cooking Course

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