Brazilian Vegan Feijoada

Brazilian Vegan Feijoada with smoked tofu and pumpkin is a delightful plant-based adaptation of Brazil’s beloved black bean stew. Feijoada is consumed in Brazil every Wednesday and Saturdays. It is not a surprise that this famous dish would have a plant-based adaptation, that is just as fulfilling. Seasoned with garlic, onions, and traditional spices, it delivers bold, comforting flavors reminiscent of the original, without the meat. Packed with nutrients and protein, this vegan version is both satisfying and wholesome, making it a great option for family meals or gatherings.

Brazilian Vegan Feijoada Ingredients

Recommended Equipment: Pressure Cooker

For soaking the beans

• 2 cups Dried Black Beans (about 450g, 1 pound)
• 1 teaspoon Baking soda (for soaking the beans)
• 6 cups Water

For cooking

• 6 cups Water
• 3 Dried bay leaves
• 3 Tablespoons Oil
• 2 blocks Smoked Tofu, cubed (about 350g, 0.8 pound)
• 3 cups Pumpkin, cubed (about 400g, 0.9 pound)
• 1 cup Fresh Parsley, finely chopped
• 2 Onions, diced
• 4 Garlic cloves, minced
• 1 Tablespoon Worcester Sauce
• 2 teaspoons Salt
• 2 teaspoons Black Pepper
• 1 teaspoon Nutmeg

How to Make the Best Brazilian Vegan Feijoada

1. On the night before, soak the beans. In a large bowl, add the 2 cups of beans and 6 cups of water and the baking soda. Let is soak overnight. The next day, drain the water.
2. In a pressure cooker, add the beans, 3 bay leaves and the water. Put the pressure cooker on high heat and once the pot gets pressure, let it cook in medium heat for 30 minutes.
3. While the beans are cooking, we can start preparing the rest. In a pan on medium-high heat, add 2 tablespoons of the oil and the chopped smoked tofu, cook it until the outside is a bit crunchy.
4. In the same pan, add 1 tablespoon of oil and the onion and cook for another 2 minutes. Add the garlic, spinach and parsley and cook for 2-3 minutes. Turn off the heat and reserve.
5. Once the 30 minutes of the pressure cooker is done, open it carefully. Check if the beans are well cooked and soft. Otherwise, put it back on for a few more minutes. If the beans are nicely cooked, combine with all the ingredients you reserved plus the pumpkin. Mix it well. Let it cook for 10 minutes in low heat and the lid open (not under pressure).
6. Add all seasonings: salt, black pepper, nutmeg and Worcester sauce. Mix everything well and test the salt. Adjust it if necessary. Let it cook for another 5 minutes.
7. Serve it on top of rice, with a side of sliced oranges and vinaigrette (tomato and onion salad).

Recipe Tips

Preparing the beans:

The best would be to start on the night before, by adding the dried beans in a bowl with cold water and a teaspoon of baking soda. Leave it in the bowl for at least 12 hours. Change the water before cooking. If you don’t have the time or if you forgot to put the beans in water the night before. Add the dried beans to a bowl and add boiling water and the baking soda, enough to cover the beans. Leave it for 10 minutes. Drain the water and wash the beans under cold water before cooking.

This will help in 2 ways: 1) Reduce the beans cooking time 2) Reduce the flatulence caused by the beans

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