Brazilian Feijoada Recipe Vegetarian Style Made Easy

Feijoada is a beloved traditional Brazilian stew, rich with smoky flavors and hearty ingredients. Typically, it features various cuts of pork and black beans simmered to perfection, creating a deeply satisfying dish that is a staple throughout Brazil.

But what if you’re vegetarian or simply want a plant-based twist on this classic? That’s where our Vegetarian Brazilian Feijoada comes in.

This vibrant recipe captures all the soul-warming essence of the original, using wholesome vegetables, smoky spices, and protein-packed beans to deliver a delicious, comforting meal for everyone at the table.

Whether you’re a seasoned vegan or just exploring meat-free options, this vegetarian feijoada is a fantastic way to enjoy Brazilian flavors without the meat. It’s perfect for family dinners, meal prepping, or impressing guests with something both traditional and innovative.

Plus, it pairs beautifully with rice, collard greens, and orange slices, just like the authentic version.

Why You’ll Love This Recipe

This vegetarian feijoada recipe is a fantastic blend of rich, smoky, and savory flavors that feel indulgent but are entirely plant-based. The combination of black beans, hearty vegetables, and spices creates a stew that’s both filling and nutritious.

You’ll appreciate how this recipe:

• Embraces authentic Brazilian flavors without relying on meat.
• Is packed with protein and fiber from beans and vegetables, keeping you full longer.
• Is easy to prepare with accessible ingredients and straightforward steps.
• Can be made in advance and tastes even better the next day.
• Offers flexibility with spices and veggies to suit your taste.

Ingredients

• 2 cups dried black beans (or 3 cans black beans, drained and rinsed)
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 medium carrots, peeled and chopped
• 1 cup butternut squash, peeled and cubed
• 1 cup smoked tofu, cubed (optional for extra protein and smoky flavor)
• 2 bay leaves
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1 teaspoon salt (adjust to taste)
• 2 tablespoons olive oil
• 4 cups vegetable broth
• Juice of 1 lime
• Fresh cilantro for garnish
• Orange slices for serving (traditional accompaniment)
• Cooked white rice for serving

Equipment

• Large pot or Dutch oven
• Colander (for rinsing beans)
• Cutting board and sharp knife
• Spoon or spatula for stirring
• Measuring cups and spoons
• Optional: Pressure cooker or Instant Pot for faster cooking

Instructions

1. Prepare the beans: If using dried black beans, rinse them under cold water and soak overnight or for at least 8 hours. Drain and rinse again before cooking. If using canned beans, simply drain and rinse.
2. Cook the beans: In a large pot, add the soaked black beans and cover with 4 cups of water. Bring to a boil, then reduce to a simmer and cook for about 1 to 1.5 hours until the beans are tender. If using a pressure cooker, cook for about 25-30 minutes. If using canned beans, skip to step 3.
3. Sauté the vegetables: While the beans are cooking, heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes until translucent and fragrant.
4. Add the peppers and carrots: Stir in the diced red and green bell peppers and chopped carrots. Cook for another 5 minutes until they start to soften.
5. Add spices and squash: To the pot, add the smoked paprika, ground cumin, dried oregano, salt, and black pepper. Stir well to coat the vegetables with the spices. Then add the cubed butternut squash and smoked tofu (if using). Cook for 5 more minutes.
6. Combine beans and vegetables: Once the beans are tender, drain them (reserving some cooking liquid) and add them to the pot with the sautéed vegetables. Pour in the vegetable broth and add the bay leaves.
7. Simmer the feijoada: Bring the mixture to a gentle boil, then reduce heat and let simmer uncovered for 30-40 minutes. Stir occasionally, adding reserved bean cooking liquid or more broth if the stew becomes too thick. The goal is a thick, stew-like consistency with soft veggies.
8. Adjust seasoning: Taste and adjust salt, pepper, or spices as needed. Add the lime juice to brighten the flavors just before serving.
9. Serve: Remove bay leaves. Serve your vegetarian feijoada hot over a bed of fluffy white rice, garnished with fresh cilantro and accompanied by orange slices for a traditional Brazilian touch.

Tips & Variations

“Feijoada is all about layers of flavor and texture, so don’t rush the simmering step. Letting it cook low and slow brings out the best taste.”

• Make it smoky: For a deeper smoky flavor without meat, add a few drops of liquid smoke or smoked paprika.
• Use different beans: Feel free to mix black beans with kidney beans or pinto beans for variety.
• Veggie boosts: Add mushrooms or eggplant for a meaty texture.
• Spice it up: Add a diced jalapeño or a pinch of cayenne pepper for heat.
• Make it gluten-free: This recipe is naturally gluten-free, just be sure to check your broth ingredients.
• Batch cooking: This dish freezes beautifully—store leftovers in airtight containers for up to 3 months.

Nutrition Facts

Serving Suggestions

Traditionally, feijoada is served with fluffy white rice, sautéed collard greens, and fresh orange slices that add a burst of citrus to cut through the richness. For a vegetarian twist, you can also serve it with:

• Farofa: Toasted cassava flour with onions and herbs adds a delightful crunch.
• Fried plantains: Their sweetness pairs beautifully with the smoky stew.
• Simple green salad: A fresh salad balances the hearty stew.
• Hot sauce or chimichurri: For those who love a little extra kick.

Don’t forget to check out our other recipes like Chipotle Black Beans And Rice Recipe for a spicy side, or cool down your meal with a sweet treat like the Cinnamon Pecan Ice Cream Recipe. For a savory appetizer before your feijoada, try the Cheese Penny Recipe.

Conclusion

Our Vegetarian Brazilian Feijoada recipe offers a wonderful way to experience a traditional Brazilian dish with a compassionate, plant-based twist. It’s a hearty, healthy, and flavorful meal that satisfies cravings for comfort food without compromising on taste or nutrition.

Whether you’re cooking for vegetarians, vegans, or anyone curious about Brazilian cuisine, this feijoada will impress with its rich complexity and satisfying textures. Plus, it’s perfect for batch cooking, making it a practical choice for busy cooks.

Dive into this recipe and bring a taste of Brazil to your table—complete with all the warmth and soul of the original!

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