Best Vegetarian Feijoada Recipe for Flavorful Meals

Feijoada is a beloved Brazilian stew traditionally made with various cuts of pork and black beans, simmered to hearty perfection. But what if you’re vegetarian or simply want to enjoy this iconic dish without meat?

Enter the best vegetarian feijoada recipe—a rich, flavorful, and wholesome alternative that captures all the soul and comfort of the original. This version uses a medley of beans, smoky spices, and umami-packed vegetables to create a satisfying meal that even carnivores will love.

Whether you’re cooking for family, friends, or a cozy night in, this vegetarian feijoada is sure to become a favorite.

The layers of flavor come from slow-cooked beans, smoky smoked paprika, and hearty mushrooms, combined with aromatic herbs and spices. It’s perfect for meal prep, parties, or any time you crave a warm, filling bowl of goodness.

Plus, it’s packed with protein, fiber, and nutrients, making it as healthy as it is delicious. Ready to dive into this comforting Brazilian classic with a vegetarian twist?

Let’s get cooking!

Why You’ll Love This Recipe

This vegetarian feijoada recipe is a game-changer for anyone who loves rich, comforting stews but wants to skip the meat. Here’s why it stands out:

• Deep, smoky flavor: Thanks to smoked paprika and mushrooms, it mimics the smoky richness of traditional pork-based feijoada without any animal products.
• Protein-packed and nutritious: Using black beans, kidney beans, and pinto beans, this dish offers a great source of plant-based protein and fiber.
• Easy to customize: You can swap in your favorite beans or vegetables, making it versatile for your pantry and taste preferences.
• Perfect for any occasion: Whether it’s a weeknight dinner or a festive gathering, this hearty stew satisfies every time.
• Gluten-free and vegan: This recipe is naturally free from gluten and animal products, making it suitable for a wide range of diets.

Plus, it pairs beautifully with traditional Brazilian sides, or you can enjoy it on its own for a filling meal. Don’t miss the chance to impress your guests with a dish that’s both authentic and meat-free!

Ingredients

• 1 cup dried black beans (or 2 cans black beans, drained and rinsed)
• 1 cup dried kidney beans (or 2 cans kidney beans, drained and rinsed)
• 1 cup dried pinto beans (or 2 cans pinto beans, drained and rinsed)
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 garlic cloves, minced
• 1 large red bell pepper, chopped
• 8 oz cremini mushrooms, sliced
• 2 medium carrots, diced
• 1-2 smoked chili peppers (or 1 tsp smoked paprika for smoky flavor)
• 2 bay leaves
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 2 tablespoons tomato paste
• 4 cups vegetable broth
• Salt to taste
• Fresh chopped parsley or cilantro for garnish
• Orange slices (optional, traditional accompaniment)

Equipment

• Large heavy-bottomed pot or Dutch oven
• Colander or strainer (if using dried beans)
• Cutting board and sharp knife
• Measuring cups and spoons
• Wooden spoon or spatula
• Large bowl (for soaking beans)
• Can opener (if using canned beans)

Instructions

1. Prepare the beans: If using dried beans, rinse them under cold water, then soak them in a large bowl of water overnight or for at least 8 hours. Drain and rinse before cooking. If using canned beans, simply drain and rinse well to remove excess sodium and preserve texture.
2. Cook the beans: Place the soaked dried beans in a large pot, cover with water by about 2 inches, add 1 bay leaf, and bring to a boil. Reduce heat to a simmer and cook until beans are tender but not mushy, about 1 to 1.5 hours. Drain and set aside. Skip this step if using canned beans.
3. Sauté the aromatics: Heat olive oil in the Dutch oven over medium heat. Add chopped onion and cook until soft and translucent, about 5 minutes. Add minced garlic and cook for another 1-2 minutes, stirring frequently to prevent burning.
4. Add vegetables: Stir in the chopped red bell pepper, diced carrots, and sliced mushrooms. Cook until the vegetables start to soften and the mushrooms release their liquid, about 7-8 minutes.
5. Season and build flavor: Add tomato paste, smoked paprika, ground cumin, oregano, black pepper, and the second bay leaf. Stir well to coat the vegetables and cook for another 2 minutes to bloom the spices.
6. Add cooked beans and broth: Add the cooked (or canned) beans to the pot. Pour in the vegetable broth and stir to combine everything. Add salt to taste, but start with about 1 teaspoon—you can adjust later.
7. Simmer the stew: Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let simmer for 30-45 minutes to allow all the flavors to meld beautifully. Stir occasionally to prevent sticking.
8. Adjust seasoning and texture: Taste and adjust salt, pepper, and smoked paprika as needed. For a thicker stew, simmer uncovered for an additional 10-15 minutes, stirring occasionally.
9. Finish and garnish: Remove the bay leaves. Ladle the feijoada into bowls and garnish with freshly chopped parsley or cilantro. Serve with orange slices for a bright contrast.

Tips & Variations

“Slow cooking is key to unlocking the deep flavors in this vegetarian feijoada. Don’t rush the simmering process—it’s worth the wait!”

• Bean variety: Feel free to experiment with other beans like cannellini or navy beans for different textures and flavors.
• Add plant-based sausage: For extra protein and a meaty flavor, add sliced vegan sausage or smoked tofu.
• Smoky kick: Use a chipotle pepper in adobo sauce for a smoky, spicy twist.
• Make it creamy: Stir in a splash of coconut milk towards the end for a luscious, creamy texture.
• Meal prep: This stew tastes even better the next day and freezes well for up to 3 months.

Nutrition Facts

Serving Suggestions

This vegetarian feijoada is traditionally served with white rice and sautéed collard greens. The bright, slightly bitter greens perfectly balance the rich, smoky stew.

Other excellent accompaniments include farofa (toasted cassava flour), orange slices to cut through the richness, and a simple tomato and onion salad.

For a full Brazilian-inspired meal, try pairing it with these delightful recipes:

• Classico Sun Dried Tomato Alfredo Sauce Recipe – a creamy pasta side to complement the stew
• Chocolate Heaven Cake Recipe – a decadent dessert to finish your meal
• Chipotle Black Beans And Rice Recipe – a spicy rice and beans side to amp up the flavors

Conclusion

Whether you’re a lifelong vegetarian or simply exploring new ways to enjoy classic dishes, this vegetarian feijoada delivers rich, smoky, and satisfying flavors without any meat. The combination of beans, mushrooms, and spices creates a hearty stew that’s both comforting and nutritious.

Perfect for a chilly evening or a festive gathering, this recipe is easy to customize and makes excellent leftovers.

By embracing plant-based ingredients and traditional Brazilian flavors, you can enjoy the best of both worlds—authentic taste and vegetarian goodness. If you loved this recipe, be sure to check out other delicious options like our Clam Chowder San Francisco Recipe for seafood lovers, or cool down with a sweet treat like the Cinnamon Pecan Ice Cream Recipe.

Happy cooking, and enjoy your flavorful journey into vegetarian Brazilian cuisine!

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