Vegetarian Feijoada

5 from 2 votes

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. Learn how to make this vegetarian feijoada recipe in the Crockpot, Instant Pot, and on the Stovetop.

Course:Main Course

Cuisine:Brazilian

Prep Time 10

Cook Time 30

Servings

Calories391 kcal

Author Denise Browning

Cost $0.50 per person

Equipment

pressure cooker
slow 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

>>> WW FRESTYLE SMART POINTES: 11

>>> GLUTEN-FREE/DAIRY-FREE/ VEGAN/VEGETARIAN/HIGH PORTEIN (19 g)/HIGH FIBER(15 g)/LOW FAT (8 g)

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

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