Vegetarian Feijoada Recipe (3 Ways)

A vegetable-based version of Brazil’s national dish, this Brazilian black bean stew is made without the traditional meats and includes vegetables and mushrooms instead. It makes a satisfying main dish and pairs well with white rice and farofa for a classic Brazilian-style meal.

What Is Vegetarian Feijoada?

Vegetarian feijoada is a meatless version of traditional Brazilian feijoada. The Portuguese name feijoada comes from feijão, meaning bean, and is pronounced roughly “fay-zhoo-AH-dah.”

Everyday Brazilian black beans, traditional feijoada, and vegetarian feijoada all have black beans in common. However, each dish is prepared differently.

In everyday Brazilian cooking, black beans can be prepared simply with aromatics and seasonings. Traditional Brazilian feijoada turns black beans into a more substantial stew with different cuts of pork and sometimes beef.

The vegetarian version leaves out the traditional meats and uses vegetables instead. Recipes vary and can include sweet potatoes, pumpkin, mushrooms, peppers, and other vegetables. This recipe uses sweet potatoes, tomatoes, and Portobello mushrooms. It contains no animal products, which also makes it a vegan feijoada.

Feijoada is widely associated with Brazilian cuisine and is commonly described as Brazil’s national dish. Vegetarian versions keep the black bean stew while replacing the traditional meats with vegetables.

Ingredients

• Dry black beans, 1 pound. They soften during cooking and release starch into the broth. Blending a small portion later gives the vegetarian feijoada recipe its thicker consistency.
• Olive oil, 3 tablespoons. Use it to sauté the onion and Portobello mushrooms until softened.
• Yellow onion, 1, chopped. Sautéing brings out its natural sweetness and adds savory flavor to the stew.
• Portobello mushrooms, 1 pound, stems discarded and caps sliced ½-inch thick, optional. Their earthy, savory flavor works well in meatless feijoada. They also give the stew a more substantial texture.
• Garlic, 6 cloves, minced. Add it after the onion and mushrooms. A shorter cooking time helps prevent the garlic from burning or becoming bitter.
• Water, 5 cups. The dried beans absorb some as they cook, while the remaining liquid becomes the broth.
• Baking soda, ½ teaspoon. Add it when you skip the overnight soak. It helps the dried beans soften during cooking.
• Cumin, ¼ teaspoon. Its earthy flavor pairs well with black beans and complements the garlic and other seasonings.
• Sweet potatoes, 2, peeled and cut into 1-inch cubes. They soften as they cook and add mild sweetness that contrasts with the savory beans.
• Bay leaves, 2. They slowly season the beans and broth during cooking. Remove them before serving.
• Salt, 1 tablespoon, or more if desired. Add it according to the cooking directions, then taste and adjust as needed.
• Black pepper, ½ teaspoon. It adds gentle heat and complements the cumin, garlic, and savory flavors.
• Diced tomatoes, 1 (14.5-ounce) can. They add tomato flavor and acidity to the Brazilian black bean stew.
• Tomato paste, 2 tablespoons. Its concentrated tomato flavor adds richness and helps thicken the broth.
• Red wine vinegar, 1 to 2 tablespoons. Stir it in after cooking to add acidity and balance the savory flavors.
• Cilantro, ¼ cup, chopped. Add it before serving for a fresh herbal finish.

How to Make Vegetarian Feijoada

Prepare the Black Beans

1. Sort and rinse the beans: Check the dry black beans for debris or damaged beans. Discard any you find, then rinse the beans well under cold water.
2. Soak the beans, if desired: Place the beans in a large container and cover them with enough water to reach 2 to 3 inches above the beans. Soak overnight for about 8 hours. Add more water if needed as the beans absorb it.
3. Continue with your cooking option: Drain the soaked beans before cooking. If you skip the overnight soak, add the baking soda as directed.

Slow Cooker Feijoada

1. Sauté the onion and mushrooms: Heat a large nonstick skillet over medium heat. Add the olive oil and cook the onion and mushrooms for 5 to 6 minutes, stirring occasionally, until softened.
2. Add the garlic: Cook for 1 minute, or until fragrant, stirring occasionally.
3. Transfer half to the slow cooker: Add half of the cooked onion, garlic, and mushroom mixture to the slow cooker. Stir in the beans, water, baking soda, cumin, sweet potatoes, and bay leaves.
4. Cook the beans: Cook on HIGH for 2 to 4 hours or LOW for 8 to 10 hours.
5. Add the remaining ingredients: About 30 minutes before the cooking time ends, stir in the reserved onion, garlic, and mushroom mixture, salt, pepper, diced tomatoes, and tomato paste. Continue cooking until the beans are tender.
6. Finish the stew: Remove the bay leaves, adjust the salt if needed, and stir in the vinegar.
7. Thicken the broth: Transfer about ½ cup of beans with some of their broth to a blender and blend until smooth. Stir the mixture back into the slow cooker feijoada. Sprinkle with cilantro and serve.

Pressure Cooker Feijoada

1. Sauté the onion and mushrooms: Select the sauté function. Once heated, add the olive oil and cook the onion and mushrooms for 4 to 5 minutes, stirring occasionally, until softened.
2. Add the garlic: Cook for 1 minute, or until fragrant, stirring occasionally. Cancel the sauté function. PIC. 1
3. Add the remaining ingredients: Stir in the beans and all the other ingredients except the vinegar and cilantro.
4. Pressure cook: Lock the lid and cook on HIGH pressure for 30 minutes. PIC. 2
5. Release the pressure: Allow the pressure to release naturally for about 20 minutes, then unlock the lid.
6. Finish the stew: Remove the bay leaves, adjust the salt if needed, and stir in the vinegar. PIC. 3
7. Thicken the broth: Transfer about ½ cup of beans with some of their broth to a blender and blend until smooth. Stir the mixture back into the pressure cooker feijoada. Sprinkle with cilantro and serve. PIC. 4

Stovetop Feijoada

1. Sauté the onion and mushrooms: Heat a medium nonstick pot over medium heat. Add the olive oil and cook the onion and mushrooms for 5 to 6 minutes, stirring occasionally, until softened.
2. Add the garlic: Cook for 1 minute, or until fragrant, stirring occasionally.
3. Reserve half of the mixture: Remove half of the cooked onion, garlic, and mushroom mixture with a slotted spoon and set aside.
4. Cook the beans: Stir in the beans, water, baking soda, cumin, sweet potatoes, and bay leaves. Increase the heat to high and bring to a boil. Reduce the heat to medium-low, stir, cover, and cook for 60 to 90 minutes, or until the beans are almost tender.
5. Add the remaining ingredients: Stir in the reserved onion, garlic, and mushroom mixture, salt, pepper, diced tomatoes, and tomato paste. Cook for another 10 to 15 minutes, or until the beans are tender.
6. Finish the stew: Remove the bay leaves, adjust the salt if needed, and stir in the vinegar.
7. Thicken the broth: Transfer about ½ cup of beans with some of their broth to a blender and blend until smooth. Stir the mixture back into the stovetop feijoada. Sprinkle with cilantro and serve.

FAQ About Vegetarian Feijoada

What to Serve with Vegetarian Feijoada

• Rice: Serve with white rice to soak up the thick black bean broth.
• Vegetables: Pair with Fall Salad for a fresh vegetable side with zucchini, yellow squash, and orange vinaigrette.
• Fresh sides: Add Brazilian vinaigrette or orange slices for a fresh, tangy contrast.
• Drink: Serve with a caipirinha, Brazil's national cocktail.

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5 from 3 votes

Vegetarian Feijoada Recipe (3 Ways)

Try this Brazilian Vegetarian Feijoada, a meatless black bean stew with sweet potatoes and tomatoes that cooks in the slow cooker, pressure cooker, or on the stovetop.

Course:Main Course

Cuisine:Brazilian

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

20-minute natural release, plus time to reach pressure 20 minutes minutes

Total Time 1 hour hour

Servings 6

Calories430.4 kcal

Author Valentina Dimitrova

Cost $0.50 per person

Equipment

• pressure cooker
• slow cooker
• pot

Ingredients

• 1 pound dry black beans
• 3 tablespoons olive oil
• 1 yellow onion – chopped
• 1 pound Portobello mushrooms – stems discarded and caps sliced ½-inch thick, optional
• 6 garlic cloves – minced
• 5 cups water
• ½ teaspoon baking soda
• ¼ teaspoon cumin
• 2 sweet potatoes – peeled and cut into 1-inch cubes
• 2 bay leaves
• 1 tablespoon salt or more if desired
• ½ teaspoon black pepper
• 1 14.5-ounce can diced tomatoes
• 2 tablespoons tomato paste
• 1 to 2 tablespoons red wine vinegar
• ¼ cup chopped cilantro

US Customary - Metric

Instructions

Prepare the Black Beans

• Sort and rinse the beans: Check the dry black beans for debris or damaged beans. Discard any you find, then rinse the beans well under cold water.
• Soak the beans, if desired: Place the beans in a large container and cover them with enough water to reach 2 to 3 inches above the beans. Soak overnight for about 8 hours. Add more water if needed as the beans absorb it.
• Continue with your cooking option: Drain the soaked beans before cooking. If you skip the overnight soak, add the baking soda as directed.

Slow Cooker Feijoada

• Sauté the onion and mushrooms: Heat a large nonstick skillet over medium heat. Add the olive oil and cook the onion and mushrooms for 5 to 6 minutes, stirring occasionally, until softened.
• Add the garlic: Cook for 1 minute, or until fragrant, stirring occasionally.
• Transfer half to the slow cooker: Add half of the cooked onion, garlic, and mushroom mixture to the slow cooker. Stir in the beans, water, baking soda, cumin, sweet potatoes, and bay leaves.
• Cook the beans: Cook on HIGH for 2 to 4 hours or LOW for 8 to 10 hours.
• Add the remaining ingredients: About 30 minutes before the cooking time ends, stir in the reserved onion, garlic, and mushroom mixture, salt, pepper, diced tomatoes, and tomato paste. Continue cooking until the beans are tender.
• Finish the stew: Remove the bay leaves, adjust the salt if needed, and stir in the vinegar.
• Thicken the broth: Transfer about ½ cup of beans with some of their broth to a blender and blend until smooth. Stir the mixture back into the slow cooker feijoada. Sprinkle with cilantro and serve.

Pressure Cooker Feijoada

• Sauté the onion and mushrooms: Select the sauté function. Once heated, add the olive oil and cook the onion and mushrooms for 4 to 5 minutes, stirring occasionally, until softened.
• Add the garlic: Cook for 1 minute, or until fragrant, stirring occasionally. Cancel the sauté function.
• Add the remaining ingredients: Stir in the beans and all the other ingredients except the vinegar and cilantro.
• Pressure cook: Lock the lid and cook on HIGH pressure for 30 minutes.
• Release the pressure: Allow the pressure to release naturally for about 20 minutes, then unlock the lid.
• Finish the stew: Remove the bay leaves, adjust the salt if needed, and stir in the vinegar.
• Thicken the broth: Transfer about ½ cup of beans with some of their broth to a blender and blend until smooth. Stir the mixture back into the pressure cooker feijoada. Sprinkle with cilantro and serve.

Stovetop Feijoada

• Sauté the onion and mushrooms: Heat a medium nonstick pot over medium heat. Add the olive oil and cook the onion and mushrooms for 5 to 6 minutes, stirring occasionally, until softened.
• Add the garlic: Cook for 1 minute, or until fragrant, stirring occasionally.
• Reserve half of the mixture: Remove half of the cooked onion, garlic, and mushroom mixture with a slotted spoon and set aside.
• Cook the beans: Stir in the beans, water, baking soda, cumin, sweet potatoes, and bay leaves. Increase the heat to high and bring to a boil. Reduce the heat to medium-low, stir, cover, and cook for 60 to 90 minutes, or until the beans are almost tender.
• Add the remaining ingredients: Stir in the reserved onion, garlic, and mushroom mixture, salt, pepper, diced tomatoes, and tomato paste. Cook for another 10 to 15 minutes, or until the beans are tender.
• Finish the stew: Remove the bay leaves, adjust the salt if needed, and stir in the vinegar.
• Thicken the broth: Transfer about ½ cup of beans with some of their broth to a blender and blend until smooth. Stir the mixture back into the stovetop feijoada. Sprinkle with cilantro and serve.

Recipe Notes

Storage and Reheating

Store: Let the vegetarian feijoada cool, then transfer it to shallow airtight containers and refrigerate for 3 to 4 days. Smaller containers also make it easier to portion for later meals.

Freeze: Divide the cooled feijoada into meal-size portions and place in freezer-safe airtight containers. Freeze for 2–3 months for best quality leaving a little room in each container for expansion.

Thaw: Thaw frozen feijoada overnight in the refrigerator. If needed, it can also be reheated directly from frozen in a saucepan or microwave.

Reheat: Warm the feijoada in a saucepan over medium-low heat, stirring occasionally. The broth may thicken after chilling, so add a splash of water as needed until it reaches the desired consistency.

Nutrition

Calories: 430.4kcal | Carbohydrates: 71.9g | Protein: 20.3g | Fat: 8.6g | Saturated Fat: 1.3g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 5.3g | Trans Fat: 0.003g | Sodium: 1448.1mg | Potassium: 1880.5mg | Fiber: 16.3g | Sugar: 9.7g | Vitamin A: 10911.5IU | Vitamin C: 11.9mg | Calcium: 153.8mg | Iron: 5.6mg

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