Vegetarian feijoada is the meatless version of Brazil's national dish, Feijoada. Vegetarian feijoada, which is also vegan and gluten-free, is a black bean and vegetable stew loaded with plant-based protein and fiber. Learn how to make this vegetarian feijoada recipe in the Crockpot, Instant Pot, and on the Stovetop.
HOW DO YOU PRONOUNCE FEIJOADA?
Feijoada ( pronunciation: fāˈjwädə) comes from the word "Feijão" which means "beans".
WHAT IS VEGETARIAN FEIJOADA MADE OF?
Vegetarian feijoada is made from black beans and vegetables stewed together in the slow cooker, pressure cooker, or on the stovetop.
WHEN WAS FEIJOADA INVENTED?
Historians argue over its origin. Some say feijoada originated in Portugal and then later on came to its colonies. Others say that slaves in Brazil created the authentic feijoada -- they cooked leftover beans with humble cuts of meats that their owners discarded, such as pig's ears, tail and trotters.
Furthermore, its site of origin within Brazil is also in dispute: some say feijoada comes from Pernambuco state while others say comes from the state of Bahia.
Whatever its place of origin, traditional feijoada is Brazil's national dish, enjoyed all year round by people from all different walks of life.
WHERE DOES FEIJOADA COME FROM?
Some say feijoada comes from Portugal, while others say it comes from Brazil. The fact is, there are different versions of the dish both in Brazil and Portugal, as well as in Angola, Mozambique, East Timor, and Macau.
Feijoada is also a cousin of the French cassoulet.
WHAT IS BRAZIL' S NATIONAL DISH?
Feijoada is Brazil's national dish-- one that is consumed all over the country, regardless of social status. It is a national passion!
The vegetarian and vegan versions are recent innovations and differ from traditional feijoada in that they have no meat and have an abundance of vegetables.
WHAT DOES VEGETARIAN FEIJOADA TASTE LIKE?
It tastes like black beans -- savory and comforting. Depending on the veggies that you use, it may also have a mildly sweet flavor from the sweet potatoes, umami from the mushrooms, or a slightly tangy taste from the tomatoes.
WHAT DO YOU SERVE VEGETARIAN FEIJOADA WITH?
Serve vegetarian feijoada with white rice,Farofa (toasted cassava flour), Couve a Mineira (garlicky collard greens), vinaigrette (Brazil's mild pico de gallo), and orange slices.
WHAT DRINK TO SERVE WITH VEGETARIAN OR VEGAN FEIJOADA?
You may serve caipirinha with it-- Brazil's national cocktail. Of course, make vegan caipirinha with beet or coconut sugar instead of the usual processed cane sugar.
WHEN TO EAT VEGAN FEIJOADA?
Brazilian feijoada, made with black beans and pork/beef meats, is usually served on weekends. Why? First, because it takes time to cook the feijoada itself, as well as all of its side dishes. Second, because it is a heavy dish to be enjoyed over an extended lunch period, and one that requires time to digest.
Some bars in Rio and São Paulo serve feijoada on Wednesdays and Saturdays, but these are not only the days Brazilians eat feijoada.
The vegan or vegetarian feijoada is less typical, but it can also be enjoyed all year round by vegans and vegetarians.
BLACK BEANS VS. TRADITONAL FEIJOADA VS. VEGETARIAN FEIJOADA
All 3 dishes have one ingredient in common -- black beans. But there are great differences between black beans themselves, traditional feijoada, and vegetarian feijoada. Here they are:
- Black beans -- cooked with a few aromatics and spices, such as garlic, bay leaf, salt, and cumin.
- Brazilian feijoada -- cooked with aromatics, spices, pork meats and sometimes beef cuts as well.
- Vegetarian or vegan feijoada -- cooked with aromatics, seasonings, and veggies such as pumpkin, sweet potatoes, okra, etc
HOW TO MAKE VEGETARIAN FEIJOADA (3 WAYS)
Each method calls for the same ingredients, but cooking time varies according to the cooking technique. Learn how to cook vegetarian feijoada in the slow cooker, pressure cooker, and on the stovetop.
First, sort and rinse black beans. Then, follow one of the methods below.
(OPTIONAL) Soaking: Soak beans with enough water to cover by 2 to 3 inches. Place in the fridge or leave at room temp overnight (8 hours) and add more water if needed. You may skip this step by adding baking soda to the beans when cooking.
SLOW COOKER FEIJOADA
- Heat a large nonstick skillet over medium heat. Add oil and cook onion and mushrooms for 5-6 minutes or until softened, stirring every now and then. Add garlic and cook for 1 minutes or until fragrant, stirring occasionally.
- Transfer half of the mixture to the slow cooker, stir in beans, water, baking soda, cumin, sweet potatoes, and bay leaves.
- Cook on high for 2-4 hours or on low for 8-10 hours. Half hour before cooking time ends, stir in the other half of cooked garlic/onion/mushrrom, salt, pepper, canned tomatoes and tomato paste. Let cook until beans are tender.
- Remove bay leaves, adjust salt if needed, and stir in vinegar. Transfer about ½ cup of beans with their broth to a blender and blend until smooth. Mix with the vegetarian feijoada. Sprinkle chopped cilantro over and serve.
PRESSURE COOKER FEIJOADA
- Press the saute function and once heated, add oil and cook onion and mushrooms for 4-5 minutes or until softened, stirring every now and then. Add garlic and cook for 1 minutes or until fragrant, stirring occasionally. Cancel saute (SEE PIC.1).
- Stir in beans and all the other ingredients at once, except vinegar and cilantro. Lock lid and cook on high pressure for 30 minutes (SEE PIC. 2). Natural release pressure (about 20 minutes) and unlock lid.
- Remove bay leaves, adjust salt if needed, and stir in vinegar (SEE PIC. 3). Transfer about ½ cup of beans with their broth to a blender and blend until smooth. Mix with the vegetarian feijoada. Sprinkle chopped cilantro over and serve (SEE PIC. 4).
Curious about how does a pressure cooker work? Get our cooking time charts!
STOVETOP FEIJOADA
- Heat a medium nonstick pot over medium heat. Add oil and cook onion and mushrooms for 5-6 minutes or until softened, stirring every now and then. Add garlic and cook for 1 minute or until fragrant, stirring occasionally.
- Remove half of the mixture with a slotted spoon and reserve. Stir in beans, water, baking soda, cumin, sweet potatoes, and bay leaves.
- Increase heat to high and bring to a boil. Reduce heat to medium-low, stir, cover, and cook for 60-90 minutes or until beans are almost tender. Stir in the other half of cooked garlic/onion/mushrooms, salt, pepper, canned tomatoes and tomato paste. Let cook for 10-15 minutes, or until beans are tender.
- Remove bay leaves, adjust salt if needed, and stir in vinegar. Transfer about ½ cup of beans with their broth to a blender and blend until smooth. Mix with the vegetarian feijoada. Sprinkle chopped cilantro on top and serve.
WHAT MASHING/BLENDING COOKED BEANS DOES TO THE OVERALL VEGAN FEIJOADA?
Brazilians use this trick often. By mashing beans or simply blending a small amount in the blender (½ to 2 cups depending on the amount of cooked beans), it makes the feijoada broth thicker because of the release of the starch from the beans.
HOW TO STORE VEGETARIAN FEIJOADA
Store in an airtight container in the fridge for up to 3-4 days. Freeze for up to 4-6 months. Thaw in the fridge and reheat well.
OTHER BEANS RECIPES:
PIN & ENJOY!
Vegetarian Feijoada
Equipment
- pressure cooker
- pot
Ingredients
- 1 pound dry black beans
- 3 tablespoon 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 1-inch cubed
- 2 bay leaf
- 1 tablespoon salt or more if desired
- ½ teaspoon pepper
- 1 14.5 can diced tomatoes
- 2 tablespoon tomato paste
- 1-2 tablespoon red wine vinegar
- ¼ cup cilantro chopped
Instructions
- First of all, sort and rinse black beans. Then, follow one of the methods below. (OPTIONAL) Soaking: Soak beans with enough water to cover by 2 to 3 inches. Place in the fridge or leave at room temp overnight (8 hours) and add more water if needed. You may skip this step by adding baking soda to the beans when cooking.
- SLOW COOKER FEIJOADA: 1) Heat a large nonstick skillet over medium heat. Add oil and cook onion and mushrooms for 5-6 minutes or until softened, stirring every now and then. Add garlic and cook for 1 minutes or until fragrant, stirring occasionally. 2) Transfer half of the mixture to the slow cooker, stir in beans, water, baking soda, cumin, sweet potatoes, and bay leaves. 3) Cook on high for 2-4 hours or on low for 8-10 hours. Half hour before cooking time ends, stir in the other half of cooked garlic/onion/mushrroms, salt, pepper, canned tomatoes and tomato paste. Let cook until beans are tender. 4) Remove bay leaves, adjust salt if needed, and stir in vinegar. Transfer about ½ cup of beans with their broth to a blender and blend until smooth. Mix with the vegetarian feijoada. Sprinkle chopped cilantro on top and serve.
- PRESSURE COOKER FEIJOADA: 1) Press the saute function and once heated, add oil and cook onion and mushrooms for 4-5 minutes or until softened, stirring every now and then. Add garlic and cook for 1 minutes or until fragrant, stirring occasionally. Cancel saute. 2) Stir in beans and all the other ingredients at once, except vinegar and cilantro. Lock lid and cook on high pressure for 30 minutes. Natural release pressure (about 20 minutes) and unlock lid. Remove bay leaves, adjust salt if needed, and stir in vinegar. 3) Transfer about ½ cup of beans with their broth to a blender and blend until smooth. Mix with the vegetarian feijoada. Sprinkle chopped cilantro on top and serve.
- STOVETOP FEIJOADA: 1) Heat a medium nonstick pot over medium heat. Add oil and cook onion and mushrooms for 5-6 minutes or until softened, stirring every now and then. Add garlic and cook for 1 minutes or until fragrant, stirring occasionally. Remove half of the mixture with a slotted spoon and reserve. 2) Stir in beans, water, baking soda, cumin, sweet potatoes, and bay leaves.Increase heat to high and bring to a boil. Reduce heat to medium-low, stir, cover, and cook for 60-90 minutes or until beans are almost tender. Stir in the other half of cooked garlic/onion/mushrroms, salt, pepper, canned tomatoes and tomato paste. Let cook for 10-15 minutes, or until beans are tender. 3) Remove bay leaves, adjust salt if needed, and stir in vinegar. Transfer about ½ cup of beans with their broth to a blender and blend until smooth. Mix with the vegetarian feijoada. Sprinkle chopped cilantro on top and serve.
Recipe Notes
- STORAGE: Store in an airtight container in the fridge for up to 3-4 days. Freeze for up to 4-6 months. Thaw in the fridge and reheat well.
Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
Mimi says
This looks wonderful! I might even prefer the vegetarian version over the meaty one! Beautiful photos.
John / Kitchen Riffs says
What a terrific looking dish! I've heard of this, never had it. Gotta try it! Super recipe -- thanks.
Karen (Back Road Journal) says
We eat black beans often and this version with the added vegetables sounds great.