Mireya’s amazing Vegan Feijoada recipe!
Try something new this Veganuary!
Inspired by her native South America, Mireya, who lives in Henbury, usually cooks up Brazilian and Chilean delights including empanadas Chilenas and pao de queijo (Brazilian cheese balls).
For Veganuary however, Mireya has veganised the traditional Brazilian stew called Feijoada, typically made with pork, with vegan smoked sausages and bacon.
If you fancy giving Mireya’s vegan feijoada a go for yourself, then she has kindly put together her delicious recipe below – Or like me, you want a short cut to the best bit, then you can order it here!
Mireya's vegan feijoada recipe:
● 3 tbsp vegetable oil
● 2 large onions, chopped
● 6 cloves garlic, minced
● 500g black turtle beans (soaked overnight if you don’t have a pressure cooker)
● 100g vegan bacon lardons
● 260g vegan smoked sausage cut around 3 cm slices
● 2 bay leaves
● 500 ml boiling water (or just enough to cover the beans)
● 1 tbsp vegetable oil
● 1 handful vegan bacon lardons
● 1 small onion, chopped
● 2 cloves garlic, minced
● 1 tbsp vegan butter
● 250g manioc flour (found in Brazilian shops or world food section of most supermarkets)
● salt to taste
● handful parsley, chopped
● 2 cups long-grain rice (don’t use easy cook, it won’t taste the same), washed and rinsed
● 2 cloves garlic minced
● 1 tsp salt
● 3 cups boiling water
● 2 tbsp vegetable oil
● 1 pack greens, finely cut into strips
● 3 cloves garlic, minced
● Salt to taste
● 4-5 plantain cut in half, then half again horizontally
1. First, start the vegan feijoada. In a pressure cooker, pan fry one of the onions and three cloves of garlic. Add the vegan bacon and stir until lightly cooked. Add the vegan sausage and let it cook for about 2 minutes, then add the rinsed black beans.
Add the salt and the bay leaf, mix well then add boiling water – enough to cover the beans. Put the lid on, ensure it is well locked and that the steam will release properly. Leave to cook for 25 to 30 minutes or when it starts to noisily steam.
2. While the vegan feijoada cooks, prepare the farofa. In a small pan on a medium heat, add one tbsp of vegetable oil and fry the vegan bacon until crispy, add the garlic and the onions and let it simmer until transparent. Add one tbsp of vegan butter then the manioc flour.
It’s important to keep mixing once you put the manioc flour in because it tends to brown quite quickly. Add the salt and mix more. Remove from the heat when it’s brownish but not too much. Add the chopped parsley and it’s ready!
3. Make the rice: In a medium pan, add the vegetable oil and fry the garlic until light brown. Add the rice and mix it with the garlic, add the salt and boiling water. Mix it well together and put the lid on. Lower the heat to number 2 and let it cook for around 20 minutes, do not remove the lid otherwise as the steam used to cook the rice will escape and it might burn before it’s properly cooked.
4. Once the beans of the vegan feijoada are ready, add one tbsp of vegetable oil into a large pan, fry the remaining chopped onion, and three minced garlic cloves. When transparent, add the beans in and adjust the salt. Let it boil for 10 more minutes, and add water if it gets dry; feijoada has to have caldo (sauce). Simmer occasionally.
5. To prepare the couve (greens), wash the leaves and place them all on top of eachother, make a roll and finely chop it. Now, in a medium pan at medium heat, add the oil and fry the garlic slightly, before it gets brown, add the finely chopped greens, add the salt and mix all well together.
Let it sweat on a low heat with the lid on for one minute. Remove from the heat, let it sweat a bit more with the lid on until serving. I like to do it at the last minute so it’s still green and fresh.
6. To make the fried plantains, in a frying pan, add 3 tbsp of vegetable oil. Once the oil is hot, add the cut plantains and fry until golden brown then turn to brown the other side. Remove and let drain on kitchen towel.
7. To serve, on a plate or dish, add two generous spoons of rice, then a spoon of the vegan feijoada on top or on the side, like I do, and complete on the sides with some farofa to absorb the sauce of the beans, couve (greens), and plantains to finish.
Eat and enjoy!
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